“Protein Formulas: Flavor Challenges” was presented at the 2016 Protein Trends & Technologies Seminar by MaryAnne Drake, Ph.D., Sensory Analysis and Flavor Chemistry, North Carolina State University .
Abstract: High protein products such as bars, beverages, dairy products, among many others, have a reputation for being healthful but also possessing a high price and not necessarily a great flavor. Protein addition can create sensory problems such as bitterness and astringency that reduce consumer appeal. Additionally, simply adding flavors can be more expensive than needed when component interactions are not well understood. This presentation suggested tools and tactics in working with flavors that can improve the likelihood of a product’s success Flavor chemistry, sensory physiology, other formula components and processing all play a role.
Excerpt from the written summary of this presentation: All protein sources do not taste the same. “Principal component biplot analysis by a trained panel reveals that [even] the same ingredient from different suppliers does not taste the same,” said Drake. This is true for all types of protein ingredients. As protein content increases, protein flavors increase in intensity. This is true for both dairy and soy proteins, and these protein ingredient flavors carry through into the finished product.
Proteins with the mildest flavor profile are preferred by consumers. Labeling that says a product contains higher levels of protein improves acceptability, but label claims are not as important as actual flavor.
Challenges differ, depending on the protein ingredient and application. Lipid oxidation and sulfur degradation products are (both detrimental to flavor). Different lipid oxidation values translate to different flavor perception, as well as to different functional properties—including heat stability and foam stability. Longer storage increases lipid oxidation for both whey and milk proteins, said Drake. Maillard reactions also play a role in beverages and increase at higher storage temperature and with higher lactose content.
Click here to view the written summary “Formulating with Proteins: Processing & Flavor Challenges” of this presentation
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