Flavor chemistry
Flavor is one of the primary factors influencing consumers' food choices. It primarily consists of taste, driven by non-volatile and semi-volatile compounds, and aroma, driven by volatile odorants. While tastants and aroma compounds can originate from raw foods and ingredients, a great deal of them are formed through chemical and enzymatic reactions during food processing. Many of such flavor generating reactions remain only partly understood, which makes it difficult to control and steer them. Another challenge is that flavor compounds tend to interact with other compounds in the food matrix and/or in the oral cavity, which can alter human perception of flavor. Therefore, within the flavor chemistry theme, our goal is to gain a deeper understanding of flavor-generating reactions and flavor-matrix interactions at the molecular level.
1.Reaction flavors as a tool to catalyze the protein transition
Reaction flavors are formed when foods or food ingredients are heated. An important example is the development of meat flavor during cooking processes like frying or roasting. While the basic chemistry behind meat aroma formation is generally understood, replicating these reactions to create meat-like aromas in plant-based alternatives remains a challenge. This difficulty arises from several factors, including the distinct reaction environments in plant-based matrices, the tendency of flavor compounds to bind to these plant-based ingredients, and the presence of off-flavors in the plant-based ingredients. In this focus area, we investigate the reactions responsible for meat aroma generation and explore how to best replicate them in plant-based food systems.
2.Flavor enhancing compounds as a tool towards healthier diets
In addition to tastants and odorants, flavor-enhancing and flavor-modifying compounds can form during food processing and preparation. These compounds typically possess limited inherent flavor but can significantly influence taste and smell perception already at concentrations below their intrinsic taste thresholds. As a result, they offer promising applications as functional food ingredients, potentially enabling salt or calorie reduction without compromising flavor intensity. At the Laboratory of Food Chemistry, our research focuses on the formation and mode of action of these flavor-modifying compounds. Collaborating with sensory scientists, we also explore their potential as innovative food ingredients.
Current research projects:
- Chemical and sensorial aspects of natural flavor-enhancing compounds. Angelina Hopf, MSc; Prof. Dr. Ciarán Forde; Prof. Jean-Paul Vincken; Dr. Ir. Roelant Hilgers.
- Meat aroma generation in plant-based meat analogues using thermomechanical processing. Mirjam Hemelaar, MSc; Prof. Dr. Jean-Paul Vincken; Prof. Dr. Atze-Jan van der Goot; Dr. Ir. Roelant Hilgers.
- Heme-proteins as catalysts for aroma generation in plant-based meat analogues. Eva Oehlers, MSc; Prof. Dr. Jean-Paul Vincken; Dr. Ir. Roelant Hilgers.