Explain the Flavour Binding?

Some protein preparations, although acceptable from a functional and nutritional stand point, necessitate a deodorizing step to remove the bound off-flavors. Various substances, such as aldehydes, ketones, alcohols and oxidized fatty acids may cause beany or rancid odours and bitter or astringent taste. When bound to proteins or to other constituents, these substances are released and become perceptible after cooking and/or mastication.

Some are so strongly bound that even steam or solvent extraction do not remove them. Quite different from the problem of off-flavour removal, it may be useful to use proteins as carriers for desirable flavours. It is of interest to impart a meat flavour to texturized vegetable proteins. Ideally, all of the volatile constituents of desirable flavour must remain bound during storage, possibly also due to processing and then be released quickly and totally in the mouth without distortion. Problems mentioned above can be solved through investigation of the mechanism by which volatile compounds bound to proteins.

Posted Date: 7/2/2013 7:30:24 AM | Location : United States

Ask an Expert

Related Discussions:- Explain the flavour binding, Assignment Help, Ask Question on Explain the flavour binding, Get Answer, Expert's Help, Explain the flavour binding Discussions

Write discussion on Explain the flavour binding
Your posts are moderated

Write your message here..

Related Questions

Experiment turn out differently then you expected, If the results of an exp... If the results of an experiment turn out differently then you expected, what does that mean? A. The experiment was a failure B. You did not follow scientific method C. You should e

Endosperm with chalazal haustorium, Endosperm with Chalazal Haustorium ... Endosperm with Chalazal Haustorium In Grevillea robusta, a member of Proteaceae the endosperm is of the free nuclear type. The upper part of endosperm becomes cellular, where

Determine some guidelines for cancer prevention, Determine Some Guidelines ... Determine Some Guidelines for Cancer Prevention? The guidelines for cancer prevention focus on the following: 1. Include plant-based diet, limiting red meat in particular.

What are the main human diseases caused by prions, Q. What are the main hum... Q. What are the main human diseases caused by prions? The major known human diseases of such type are the Creutzfeldt-Jacob disease (CJD), the kuru and the Gerstmann-Sträussle-

Annelida, what are the characteristics of polychaeta what are the characteristics of polychaeta

What is the magnitude n, Three point charges are located at the corners of ... Three point charges are located at the corners of an equilateral triangle. Find the magnitude and direction of the net electric force on the 1.60 uC charge. (Let A = 1.60 uC, B= 6.

Where do pga and glycine gain entry, Where do PGA and glycine gain entry re... Where do PGA and glycine gain entry respectively after being formed during photorespiration in plants? What occurs to them immediately after?

Describe wide split s in details, Describe Wide Split S in details? It ... Describe Wide Split S in details? It is a persistent split that widens on inspiration to at least 60 msec. May be due to delay in P, e.g. RBBB or due to early A, as occasionall

How does the inflammation mechanism work, Q. How does the inflammation mech... Q. How does the inflammation mechanism work? When some tissue injury other vasoactive and occurs histamine substances (called mediators of inflammation) are released, they caus

Explain offspring of heterozygous for autosomal trait mates, If a male who ... If a male who is heterozygous for an autosomal trait mates with a female who is also heterozygous for that trait, what percent of their offspring are probable to be heterozygous fo