Off-flavors limit the consumer acceptability of high protein-containing functional foods and beverages. Bitterness, astringency and off-odors often accompany the proteins used in their formulation. Furthermore, proteins can selectively bind added flavorings, leading to flavor fade or to imbalanced flavor. This presentation will focus on off-flavors and flavor binding interactions that occur in protein-rich functional foods and beverages. Special attention will be given to how this problem may be overcome by use of masking and taste blocking agents, tailored flavorings, and other strategies designed to reduce and/or complement the inherent flavors of these products, thus resulting in a finished product with an acceptable flavor profile.
Keith Cadwallader, Ph.D., Professor of Food Chemistry, Dept. of Food Science and Human Nutrition, University of Illinois, Urbana–Champaign speaking on “Flavor Challenges and Solutions for High Protein Functional Foods and Beverages.” 2015 Protein Trends & Technologies Seminar.