Combining flavorings, whether natural or artificial, with protein ingredients generally produces unexpected changes in the finished product’s sensory properties. Complex interactions can result in undesirable off-flavors and/or a changed flavor profile due to flavor binding and release, among other reasons. With the goal of providing insights into how to develop more consumer-pleasing foods, beverages and nutritional products, this presentation delved into proteins and flavorings, formulations and processing to show the types of interactions that can occur, and it offered considerations in how to improve the outcome.
Robert J. McGorrin, Ph.D., Jacobs-Root Professor & Department Head, Dept. of Food Science & Technology, Oregon State University speaking on “Protein and Flavor – A Formulation Challenge” at the 2018 Protein Trends & Technologies Seminar.
