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Proteins are not always the "flavour sinks" they are thought to be
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Proteins have long been accused of being "flavour sinks", influencing flavour release and perception in a negative way. Recently, NIZO was able to show that retronasal flavour release (i.e while eating a product) is governed by a different set of physical rules than orthonasal flavour release (i.e. when you smell a product before you eat it) using the MS Nose. For Quest-ICI, NIZO food research launched a research project to investigate the binding of flavour with whey protein in beverages. The important conclusions from this project are: YES, less flavour is perceived when the product, smelled by the consumer before consumption, contains protein. But NO, the binding between flavour and whey protein, being reversible, does not have a major impact on retronasal flavour release. This means that during eating almost all bound flavour is available again for release and perception. These results are good news for whey protein suppliers and product developers and can be applied using physical models that are currently developed at NIZO food research.
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