Flavour interaction

Sharma, G. K., Madhura, C. V., and Arya, S. S. (1990). Interaction of plastic films with foods. I. Effect of polypropylene and polyethylene films on fruit squash quality. ]. Food Sci. Technol. 27, 127-132. (In Linssen, J. P. H., van Willige, R. W. G., and Dekker, M.(2003). Packaging-flavour interactions. Ch. 8. In "Novel Food Packaging Techniques" (R. Ahvenainen, ed.), Woodhead Publishing Ltd., CRC Press, Boca Raton, pp. 144-171). 

The above-mentioned methods can be used to demonstrate the existence of molecular interactions between aroma compounds and other wine macromolecules nevertheless, they do not provide any insight into the nature of this interaction. Determining the nature of an interaction typically involves the use of spectroscopic methods unfortunately, this methodology has not been extensively applied to studying wine flavour interactions. 

It appears that protein-based fat replacers exhibit more fat-like flavour interactions than carbohydrate-based and mixed-blend replacers, with Simplesse 100 being the most fat-like in terms of promoting a balanced flavour. Note that Simplesse 100 contains 2% fat (Tab. 5.8). Its fat-like interaction with lipophilic flavouring substances may be due to this small amount of fat. 

Heng, L., Van Koningsveld, G.A., Gruppen, H., Van Boekel, M., Vincken, J.P., Roozen, J.P., Voragen, A.G. 2004. Protein-flavour interactions in relation to development of novel protein foods. Trends Food Science and Technology, 15(3) 217-224. 

To understand how product properties affect perception (e.g. study of food-flavour interactions) ... 

Delarue, J. and Sieffermann, J.-M. (2004b). Use of 2(-4-methoxyphenoxy)propanoic acid (Na-PMP) to investigate flavour interactions in real food products. I4th Intematiorud Symposium on Olfaction and Taste (ISOT/JASTS). Kyoto, Japan. 

West R, Seetharaman K, Duizer LM. Whole grain macaroni flavour interactions with sodium-reduced cheese sauce. Food Res Int. 2013 53 149-55. 

Harvey, B.A., J.M. Davidson, R.S.T. Linforth, A.J. Taylor, Real time flavour release from chewing gum during eating, in Frontiers of Flavour Science, P. Schieberle, K.H. Engel, Eds., Deutsche Forschung. Lebensmittel, Garching, 2000, p. 271. Nahon, D.F., J.P. Roozen, G. de Graaf, Sweetness flavour interactions in soft drinks. 

DF Nahon, JP Roozen, C DeGraaf. Sweetness flavour interactions in soft drinks. Food Chem 56 283-289, 1996. 

K de Roos. How lipids influence food flavor. Food Technol 51 60-62, 1997. H Plug, P Haring. The role of ingredient-flavour interactions in the development of fat-free foods. Trends Food Sci Technol 4 150-152, 1993. 

Buettner, A., Beauchamp, J. (2010) Chemical input - sensory output diverse modes of physiology-flavour interaction. Food Qual. Prefer. 21, 915. 

Cameron N D, Enser M, Nute G R, Whittington F M, Penman J C, Fisken A C, Perry A M and Wood J D (2000), Genotype with nutrition interaction on fatty acid composition of intramuscular fat and the relationship with flavour of pig meat , Meat Sci, 55, 187-195. 

The enzymes present in soy bean flour are not desirable in all products because they interact with the fat phase and can cause beany off-flavours. Enzyme inactive soy flour is made for these products. 

One view of the way that flavours work is that they interact with certain receptors in the nose. Any other compound that has the same shape will work as well. 

Flavour is of increasing importance when food is sufficiently abundant for consumers to exert choice. Sensory analysis, using trained laboratory panels, has been developed to profile fruit flavours, and describe relationships between products with a marked de ee of confidence but is time-consuming, requiring d icated obs ers who appreciate the nuances of individual character. Many, if not most, consumers, however, do not discriminate between fruit flavours. In dried orange juices, sweetness has been shown to be the major factor determining preference in canned juices, sourness and in frozen juices the interaction between sweetness and sourness is the significant factor (77). 

The flavour a consumer perceives has been described as the result of interactions among three factors that impact the overall flavour perception of foods (Fig. 3.1). The first factor includes all physical, chemical and biological aspects... 

Fig. 3.1 Three factors influence flavour perception. The first includes all aspects that are related solely to the food, such as the aroma-active compounds present and interactions between the food matrix and aroma compounds. The second comprises all aspects related to the in-mouth situation. This makes the person eating the food an integral part of the system being analysed, and takes account of interactions between food and consumer. Finally, psychosocial and cognitive effects modulate aroma perception...

Since process flavours are generated by the interaction of raw materials like protein derivatives (amino acids) and reducing sugars (Maillard reaction), it is obvious that a large number of prepared food products are affected ... 

Besides the well-known Maillard reaction, additional reactions like sugar degradation, fat oxidation and interaction of Maillard intermediates are major sources for powerful flavour materials. 

During the production of recovery flavours, apple wines or brandies, the interaction with ethanol, acetaldehyde and acetic acid represents the next level of interactions. The reaction products contain compounds which result from esterification and acetal formation reactions, which are summarised in Table 21.4. 

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