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Flavour Matrix Interactions

  • Chapter
Current Topics in Flavours and Fragrances

Abstract

The subject of flavour-matrix interactions in foods is tremendously broad and involves chemical and physical interactions of many different types. Flavour molecules can be volatile or non-volatile compounds and the food matrices range from water to complex biological tissues like meat. While the physical properties of the flavour compounds are important in determining their interaction with the matrix, the state of the matrix is equally important. An example is starch, which can be present in foods as a viscous solution (e.g. a sauce), a rubbery solid (e.g. bread dough) or a glass (e.g. a low moisture snack product). Trying to generalise the interaction of a volatile with starch in all its forms is not practicable and consideration of the physical state, the mechanism of the interaction and other parameters like water content and temperature is essential. Some food ingredients have been extensively studied, while others are considered difficult and have been largely ignored. One of the factors limiting research is the lack of a complete set of physical data (solubility, vapour pressure etc.) for the many compounds associated with flavour. Because of the complexity of the interactions and the lack of physical data, some workers have approached the problem by investigating complex real food systems, followed by analysis of the data to determine the key physicochemical factors involved in the flavour-matrix interactions. Other researchers have attempted to study complex systems using a fundamental approach based on defined mechanisms. Both approaches have yielded useful data.

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Authors and Affiliations

  1. Samworth Flavour Laboratory, Division of Food Sciences, University of Nottingham, Sutton Bonington Campus, Loughborough, LE12 5RD, UK

    A. J. Taylor

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  1. A. J. Taylor
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  1. Quest International, Ashford, Kent, UK

    Karl A. D. Swift

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Taylor, A.J. (1999). Flavour Matrix Interactions. In: Swift, K.A.D. (eds) Current Topics in Flavours and Fragrances. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-4022-5_7

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  • DOI: https://doi.org/10.1007/978-94-011-4022-5_7

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