Interactions between food matrices and odorants: A review.

Area of Science:

• Food Chemistry
• Sensory Science
• Chemical Engineering

Background:

• Food aroma is complex, influenced by interactions between odorants and food matrices.
• These interactions alter odorant volatility, impacting overall food aroma perception.
• Predicting food aroma is crucial for optimizing the food industry.

Purpose of the Study:

• To review research on interactions between food matrices and odorants.
• To analyze various methods for studying these interactions.
• To summarize advances in understanding matrix-odorant interactions and propose future research directions.

Main Methods:

• Review of sensory analysis techniques.
• Discussion of methods to characterize odorant volatility changes.
• Examination of techniques for elucidating interaction mechanisms between matrices and odorants.

Main Results:

• Summary of interactions between proteins, carbohydrates, lipids, and polyphenols with odorants.
• Analysis of the advantages and disadvantages of different research methodologies.
• Identification of current challenges and future research opportunities in the field.

Conclusions:

• Clarifying food matrix-odorant interactions is key to predicting food aroma.
• Advanced analytical methods are essential for understanding these complex relationships.
• Further research is needed to fully harness these interactions for industrial applications.