Binding of Vanillin by Fababean Proteins

Hoehn, E.; Bushuk, W.

doi:10.1111/j.1365-2621.1989.tb08578.x

Cited by 32 publications

(19 citation statements)

References 12 publications

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“…Increasing protein concentrations increased the percentage of total flavour bound . Land found that a decrease in percentage of flavour in the headspace was enhanced with an increase of the percentage of added proteins, irrespective of the types of proteins and flavours involved.…”

Section: Flavour‐food Matrix Interaction and Flavour Perceptionmentioning

confidence: 86%

“…Soy proteins have been the most popular plant proteins used in flavour binding studies due to the presence of beany or grassy off‐flavours from lipoxygenase‐catalysed oxidation of unsaturated fatty acids . Pulse proteins are rarely studied; only pea protein and fababean protein have been evaluated. There have been no data reported for canola protein.…”

Section: Flavour‐food Matrix Interaction and Flavour Perceptionmentioning

confidence: 99%

“…Both instrumental and sensory analyses have been used to analyse flavour binding with the emphasis being on instrumental methods . Among instrumental techniques, approaches being applied include static headspace‐GC, equilibrium dialysis, solid‐phase microextraction,, In‐Tube‐Extraction , high performance liquid chromatography, fluorimetry, and NMR …”

Section: Flavour‐food Matrix Interaction and Flavour Perceptionmentioning

confidence: 99%

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Effect of protein‐flavour binding on flavour delivery and protein functional properties: A special emphasis on plant‐based proteins

Wang

Arntfield

2016

Flavour & Fragrance J

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As the loss of free volatile compounds in aqueous protein systems is known to greatly influence the quality, and therefore the consumer acceptability, of protein‐containing foods, examination of the ability of different proteins to react with volatile flavour compounds as well as the nature of the interaction are of great interest to flavour chemists. It is generally believed that the affinity of flavour to proteins is a multi‐factor function related to protein source, protein conformation and stereochemistry of the flavour compound. However, the nature of protein‐flavour interactions has not been explicit. Less focus has been put on plant‐based proteins in comparison to animal proteins. With an increase in the use of plant‐based proteins in food systems, this article provides a fundamental review of the impact protein‐flavour interactions on flavour retention and release with a special emphasis on plant protein materials. Flavour‐food matrix interactions have been examined with a focus on how they influence flavour perception. Current knowledge on methodologies involved in protein‐flavour binding studies, binding mechanisms and factors affecting the interaction have been discussed. The implication of protein‐flavour interaction on protein functionality specifically protein thermal gelation properties has also been considered. Copyright © 2016 John Wiley & Sons, Ltd.

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Section: Flavour‐food Matrix Interaction and Flavour Perceptionmentioning

confidence: 86%

Section: Flavour‐food Matrix Interaction and Flavour Perceptionmentioning

confidence: 99%

Section: Flavour‐food Matrix Interaction and Flavour Perceptionmentioning

confidence: 99%

See 1 more Smart Citation

Effect of protein‐flavour binding on flavour delivery and protein functional properties: A special emphasis on plant‐based proteins

Wang

Arntfield

2016

Flavour & Fragrance J

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“…Other equilibrium techniques include liquid–liquid partitioning (Spector and others 1969; Spector 1975; Damodaran and Kinsella 1980b) and radioactivity counting (King and Solms 1979). For a few hardly volatile and water‐soluble flavor compounds, such as vanillin or benzaldehyde, HPLC methods have been developed to determine the free flavor after equilibration with the protein (Ng and others 1989a; McNeill and Schmidt 1993; Andriot and others 1999; Li and others 2000; Chobpattana and others 2002). However, several disadvantages are associated with equilibrium methods, such as long equilibration times and thus the possible degradation of the volatiles during this period.…”

Section: Analysis Of Flavor Binding By Proteinsmentioning

confidence: 99%

“…In the area of protein–flavor interactions, studies have been conducted mainly with milk proteins (Andriot and others 2000; Lübke and others 2002) and soy proteins (Damodaran and Kinsella 1981a; Li and others 2000), but also with a range of other food proteins, such as fababean protein (Ng and others 1989a, 1989b; Semenova and others 2002a), pea protein (Dumont and Land 1986), ovalbumin (Maier 1970; Ebeler and others 1988), fish actomyosin (Damodaran and Kinsella 1983), and myoglobin (Gianelli and others 2005). The studies on milk proteins are of great importance because milk proteins are utilized in numerous food products, including dairy products, bakery and confectionary products, and meat products (Mulvihill 1992).…”

Section: Introductionmentioning

confidence: 99%

Interactions of Milk Proteins and Volatile Flavor Compounds: Implications in the Development of Protein Foods

Kühn¹,

Considine²,

Singh³

2006

Journal of Food Science

139

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Flavour them up! Exploring the challenges of flavoured plant‐based foods

Pérez

Oliviero

Fogliano

et al. 2023

Flavour & Fragrance J

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In recent years, plant-based foods are slowly replacing animalderived food products as consumers are progressively switching to a more vegetable-based diet. 1,2 Especially pulses are gaining importance and are more and more employed in innovative food products, for example vegan and vegetarian food alternatives, thanks to their rich nutritional profile and suitable techno-functional properties.However, their sensorial appreciation remains a major challenge due to the presence of off-notes. 3 Flavour science has long been an enigma, where flavour researchers have investigated multiple pathways to reduce, improve and mask these off-notes, by adding desirable aroma compounds. Aroma compounds are known to interact with the constituents of the food matrix such as the carbohydrates, lipids and proteins either through non-specifically partitioning into one of the phases, or via specific molecular interactions. [4][5][6] Evidence-based understanding of the binding phenomena underlines the key role of both food proteins and flavour compounds. In

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Binding of Vanillin by Fababean Proteins

Cited by 32 publications

References 12 publications

Effect of protein‐flavour binding on flavour delivery and protein functional properties: A special emphasis on plant‐based proteins

Effect of protein‐flavour binding on flavour delivery and protein functional properties: A special emphasis on plant‐based proteins

Interactions of Milk Proteins and Volatile Flavor Compounds: Implications in the Development of Protein Foods

Flavour them up! Exploring the challenges of flavoured plant‐based foods

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