Flavor Modulation by Starch-Guest Inclusion Complexation
Flavors are often the most expensive ingredients in a product formulation. Flavor stability and release behavior are significant quality and acceptability factors for food, but they are difficult to control. The starch-guest inclusion complex represents as an innovative solution to the challenges of food flavor uses. Complexation with flavor compounds is expected to modulate the impact of the flavor compounds and thus the sensory attributes of foods. Such mechanism may lead to many niche applications, including extended release of aromas, improved stability of flavors, taste masking, and off-flavor scavenging.
Collaborators & Personnel
Co-PI: Prof. Helene Hopfer, Assistant Professor of Food Science, Penn State
USDA-AFRI-NIFA-A1361 Improving Food Quality