Flavor Interactions with Fat Replacers: Effect of Oil Level
- 1 July 1994
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 59 (4) , 813-815
- https://doi.org/10.1111/j.1365-2621.1994.tb08134.x
Abstract
The influence of fat and various fat replacers on headspace concentration of flavor compounds was studied. Fat had a predictable influence on vapor pressure of flavor compounds relating to their fat solubility. Protein‐based fat replacers behaved more like fat than did carbohydrate‐based products which had little interaction. Protein‐based products had substantial effects on saturated and unsaturated aldehydes.Keywords
This publication has 6 references indexed in Scilit:
- Interaction of Flavor Compounds with Microparticulated ProteinsJournal of Food Science, 1992
- Contribution of Lipids to the Formation of Heterocyclic Compounds in Model SystemsPublished by American Chemical Society (ACS) ,1989
- Thermal Decomposition of LipidsPublished by American Chemical Society (ACS) ,1989
- Flavor compounds. Volatilities in vegetable oil and oil-water mixtures. Estimation of odor thresholdsJournal of Agricultural and Food Chemistry, 1973
- Volatilities of organic flavor compounds in foodsJournal of Agricultural and Food Chemistry, 1971
- Role of lipids in flavorsJournal of Agricultural and Food Chemistry, 1969