DescriptionIncreasing numbers of consumers are moving to a more vegetarian, vegan or flexitarian lifestyle. Whatever the motivation, they still looking for healthy, safe and tasty products. The challenge for food producers is to deliver plant-based protein ingredients and applications which fulfil these needs in a sustainable way.
Most crop varieties currently available on the market have been designed for high yield and other agriculturally important aspects, and not for optimal flavour when used as ingredients in new food applications . Many volatile off-flavour compounds in plant protein concentrates, bringing about sensory attributes such as “beany”, “pea”, “green” and “oily”, are formed by oxidation, mainly due to the action of lipoxygenases (LOX) . The same group of compounds is found in food and nutritional products such as infant formula with added PUFAs. In case of DHA and ARA, oxidation leads to “painty”, “tallowy”, “metallic”, and “fishy” off-flavours.
Often, the sensory attributes are not caused by one single compound but are the result of a certain balance between different flavour compounds. This holds also for the desired flavour attributes of most food products. Next to that, cross modal interactions like flavour, texture and mouthfeel are important in the perception and liking of for example meat and dairy analogues.
In the presentation some in vivo and in vitro analytical GC and MS approaches will be discussed that were developed in order to get more insights into the complexity of a multi-compound flavour profile and flavour release during consumption and an effort to find masking or enhancing compounds. These analytical approaches like the Composcent V2.0, the Olfactoscan V2.0, MiniScreen, and PTR-Qtof will be discussed on the basis of examples of applications.
|22 Sept 2022 → 23 Sept 2022
|Challenges in Food Flavor and Volatile Compounds Analysis,