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Protein-flavour interactions in relation to development of novel protein foods


, : Protein-flavour interactions in relation to development of novel protein foods. Flavour Research at the Dawn of the Twenty first Century Proceedings of the 10th Weurman Flavour Research Symposium, Beaune, France, 25-28 June, 2002: 111-115

Proteins are known to interact with relatively small molecules such as flavour compounds and saponins, and thus influence the taste perception in food. In this study, the interactions of flavour molecules and pea proteins were investigated. Pea proteins, legumin (11S) and vicilin (7S), were used for interaction with aldehydes and ketones using static headspace-gas chromatography (SH-GC). The binding of various flavour components at different concentrations was studied at pH 7.6 and pH 3.8.

US$19.90

DOI: 10.1016/j.tifs.2003.09.018


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