Flavor is a dynamic food attribute that changes during processing and storage, and also when products are reformulated. FREC monitors and investigates desirable and undesirable flavor changes using our holistic analytical platform. Our combined expertise in instrumental and sensory analysis, allow us to help partners to identify mechanistic pathways of flavor generation or degradation in foods (stability) or define flavor changes caused by ingredient interactions. For example, our work has been fundamental in understanding and optimizing complex Maillard reaction mechanisms relevant to flavor or off-flavor formation.
Totlani, V.M. and Peterson, D.G. 2006. Epicatechin carbonyl-trapping reactions in aqueous Maillard systems: Identification and structural elucidation. J. Agric. Food Chem. 54: 7311
Kokkinidou, S. and Peterson, D.G. 2013. Response Surface Methodology as Optimization Strategy for Reduction of Reactive Carbonyl Species in Heat-processed Foods by Means of Phenolic Chemistry. Food and Function. 4(7): 1093
Zhang, L., Xia, Y. and Peterson, D.G. 2014. Identification of bitter modulating Maillard-catechin reaction products. J. Agric. Food Chem. 62, 10092
Zhang, L. and Peterson, D.G. 2018. Identification of a Novel Umami Compound in Potatoes and Potato Chips. Food Chemistry. 240: 1219
Paravisini, L. and Peterson, D.G. 2019. Reactive Carbonyl Species as a Control Point of Reaction Flavors. Food Chem. 274: 71
FREC has a strong legacy of utilizing these techniques to optimize flavor in industrial applications. For example, we recently reported on key aroma changes in pea protein during processing and storage to provide a base for flavor improvement needed to meet sustainable food formulation goals.
Trikusuma, M., Paravisini, L. and Peterson, D. G. 2020. Identification of aroma compounds in pea protein UHT beverages. Food Chem. 312:126082
Mehle, H., Paravisini, L. and Peterson, D.G. 2020. Impact of temperature and water activity on the aroma composition and flavor stability of pea (Pisum sativum) protein isolates during storage. Food Funct. 11: 8309