Interaction of Flavor Compounds with Microparticulated Proteins

Research output: Contribution to journalArticlepeer-review

28 Scopus citations


The vapor pressures of acetaldehyde, diacetyl, ethyl benzene, ethyl caproate, ethyl heptanoate, ethyl sulfide, hexanal, trans‐2‐hexenal, D‐limonene, octanone, 1‐pentanol, 2‐pentanone, and styrene (50 ppm each) over a vegetable oil emulsion, water or selected fat replacer (aqueous solutions, 37°C) was monitored. The five fat replacers were a whey‐based and an egg based microparticulated protein, a pregelatinized tapioca maltodextrin, microcrystalline cellulose (MCC) and a MCC/carboxymethyl cellulose blend. The flavor compounds interacted with oil in a predictable manner following Raoult's Law. The fat replacers generally had little influence on vapor pressure of the flavor compounds behaving as in a water system except for the Simplesse products which had substantial interaction with aldehydes.

Original languageEnglish (US)
Pages (from-to)1448-1451
Number of pages4
JournalJournal of food science
Issue number6
StatePublished - Nov 1992


  • Fat replacers
  • flavor
  • interaction
  • vapor pressure


Dive into the research topics of 'Interaction of Flavor Compounds with Microparticulated Proteins'. Together they form a unique fingerprint.

Cite this