Flavor–food ingredient interactions in fortified or reformulated novel food: Binding behaviors, manipulation strategies, sensory impacts, and future trends in delicious and healthy food design

Abstract

With consumers gaining prominent awareness of health and well‐being, a diverse range of fortified or reformulated novel food is developed to achieve personalized or tailored nutrition using protein, carbohydrates, or fat as building blocks. Flavor property is a critical factor in the acceptability and marketability of fortified or reformulated food. Major food ingredients are able to interact with flavor compounds, leading to a significant change in flavor release from the food matrix and, ultimately, altering flavor perception. Although many efforts have been made to elucidate how food matrix components change flavor binding capacities, the influences on flavor perception and their implications for the innovation of fortified or reformulated novel food have not been systematically summarized up to now. Thus, this review provides detailed knowledge about the binding behaviors of flavors to major food ingredients, as well as their influences on flavor retention, release, and perception. Practical approaches for manipulating these interactions and the resulting flavor quality are also reviewed, from the scope of their intrinsic and extrinsic influencing factors with technologies available, which is helpful for future food innovation. Evaluation of food–ingredient interactions using real food matrices while considering multisensory flavor perception is also prospected, to well motivate food industries to investigate new strategies for tasteful and healthy food design in response to consumers’ unwillingness to compromise on flavor for health.

Development of new frozen food products: The effects of product attributes and marketing factors on sales of frozen cooked rice and dumplings

“…The main food ingredients trigger substantial alterations in the release of flavors from food matrices, consequently affecting consumers' flavor perception (Chen et al, 2023). The shape of the food is directly related to the perception of taste, which leads to preference (Velasco et al, 2015).…”

Dynamic Instrumental and Sensory Methods Used to Link Aroma Release and Aroma Perception: A Review

“…A simple relationship between aroma release and corresponding perception is rarely observed, essentially in very simple systems (e.g., aromatized solutions or gels) far from ecologically relevant foodstuffs, which are unfamiliar and likely unpleasant. As soon as food systems are made more complex to resemble real foods or when real foods are considered, interactions of aroma with the food ingredients within the food matrix occur, which results in variable consequences on aroma release and perception [7,142]. Moreover, a given sensory attribute may result from the combined action of several aroma compounds, and a particular ion detected using DIMS techniques may correspond to several distinct molecules.…”

“…Food systems comprise various ingredients (carbohydrates, lipids, and proteins) that influence their structure and texture. Aroma compounds interact with these major food ingredients through different mechanisms such as phase partitioning and binding or altered diffusion, and these interactions may affect aroma compounds volatility and hence their availability in the retronasal pathway for perception [142]. Any formulation modification using, e.g., fat replacers, thickeners, or sweeteners, is thus susceptible to modifying aroma release and perception by changing the nature of the interactions involved [7].…”

“…Lipids influence the flavor of foods through various effects on multimodal aspects of perception (mouthfeel, taste, and aroma). For aroma compounds, lipids influence their perception by direct impacts on food texture and aroma release [142]. Lipids induce phase partitioning, and aroma compounds are distributed between fat and the aqueous phase, following partition governed by hydrophobicity [7,142].…”

14C-Isotope Use to Quantify Covalent Reactions between Flavor Compounds and β-Lactoglobulin

“…Food flavor is an extremely important determinant of the commercial success of a food product. The flavor profile and, thus, consumer acceptability are highly dependent on how added flavor components interact with the food matrix, primarily carbohydrates, proteins, and lipids . The current market trend toward increased protein in foods is presenting the industry with a growing flavoring challenge due to the ability of proteins to broadly and selectively bind flavor compounds, rendering them ineffective.…”