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

Abstract

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

Unraveling the Role of Flavor Structure and Physicochemical Properties in the Binding Phenomenon with Commercial Food Protein Isolates

“…The obtained results with industrial protein isolates repeatedly confirm that flavor structure (i.e., unsaturation and spatial configuration) and physicochemical properties (i.e., hydrophobicity) appeared to influence binding more than did the source of protein. However, it is advisable to consider that the degree of flavor retention may be affected by the experimental conditions applied …”

“…However, it is advisable to consider that the degree of flavor retention may be affected by the experimental conditions applied. 37 Influence Flavors. The alkyl chain type is hypothesized to have a substantial impact on the binding of the flavors to proteins.…”

Effects of Composition of Gluten-Free Binary Gels on the Retention and Release of Aroma Compounds

“…The K b and n b parameters of EAE and HAL were negatively correlated (r ≤ −0.972; p ≤ 0.05) with the increase in temperature and those of: NAL, BAE, CVE positively (r  0.959; p ≤ 0.05). The decrease of K b can be interpreted in terms that EAE and HAL had non-flexible structure, therefore do not fit properly in the protein's cavity and thus, not bind correctly on the protein's surface [15]. Opposite properties most probably exhibited: NAL, BAE and CVE.…”

“…Aroma is considered a key ingredient improving the organoleptic properties of food and increasing its acceptability by consumers [15]. Therefore, scientists take inspiration from manufacturers to increase the stability of aroma compounds (ACs) in food products.…”

“…It seems that a certain solution in this regard may be the increased addition of biopolymers that reversibly interact with ACs [7]. ACs form chemical and physical bonds with carbohydrates, but proteins play a key role because strong ACs binding minimizes their release [15]. Therefore, it can be hypothesized that by manipulating the type and concentration of the biopolymer, it would be possible to differentiate the rheological properties of BGs and the range of interactions with ACs belonging to different chemical classes, as well as to model their retention and release from food systems.…”