Project Details
Description
FlavPro aims to examine flavor partitioning for selected key-aroma compounds representative of meat, cheese, and culinary flavors derived from plants or herbs with different classes of proteins, in the product formulation and during consumption. This will deliver insights into static binding phenomena and dynamic flavor release during oral processing. This knowledge will provide a solid basis to food manufacturers in the design of plant-based foods with the right flavor solution as a function of the protein type. This information can be used in optimizing these products in terms of sensory quality.
Status | Active |
---|---|
Effective start/end date | 1/06/24 → 1/06/26 |