Flavor Interactions with Fat Replacers: Effect of Oil Level

J. P. SCHIRLE‐KELLER; G. A. REINECCIUS; L. C. HATCHWELL

doi:10.1111/j.1365-2621.1994.tb08134.x

Flavor Interactions with Fat Replacers: Effect of Oil Level

J. P. SCHIRLE‐KELLER, G. A. REINECCIUS, L. C. HATCHWELL

Food Science and Nutrition

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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.

Original language	English (US)
Pages (from-to)	813-815
Number of pages	3
Journal	Journal of food science
Volume	59
Issue number	4
DOIs	https://doi.org/10.1111/j.1365-2621.1994.tb08134.x
State	Published - Jul 1994

Keywords

fat substitutes
flavor oils
flavors
protein/carbohydrate‐based products

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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.",

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Flavor Interactions with Fat Replacers: Effect of Oil Level

Abstract

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