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)|
|Number of pages||3|
|Journal||Journal of food science|
|State||Published - Jul 1994|
- fat substitutes
- flavor oils
- protein/carbohydrate‐based products