Flavour binding and release

For the flavourist, the flavour applications technologist and the food technologist alike, knowledge of the type of such bonds is vital. The elucidation of the type of 

Furthermore, it is known that biological structures in the food, which are not present in model systems, have an effect on the binding of flavour [6]. 

Following is a summary of the state of research in the field of interactions between volatile flavouring substances and food ingredients. The investigations have been carried out on many simple systems and a few complex ones. 

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