Flavour and Consumer Perception of Food Proteins

Proteins are an important nutrient and ingredient in food as well as in nutritional supplements. The application and take up of food proteins, especially plant proteins, has been limited due to their undesirable sensory properties, e.g. taste, odour, and chalky mouth feel. This will need to change if the availability of meat protein becomes scarcer. Documenting the latest research, this book is the first overview of the recent advances in flavour research of food proteins, with an emphasis on the major plant proteins, e.g. soy and pulse proteins. Summarizing research advances in consumer studies and flavour chemistry that focus on food proteins, the book will discuss the flavour properties and problems in each major and novel food protein source for the academic and industry market.

ISBN-13: 9781788017589

Media Type: Hardcover

Publisher: Royal Society of Chemistry

Publication Date: 11-29-2023

Pages: 282

Series: ISSN