Flavor-protein interactions for four plant proteins with ketones and esters

The interaction between flavors and proteins results in a reduced headspace concentration of the flavor, affecting flavor perception. We analyzed the retention of a series of esters and ketones with different chain lengths (C4, C6, C8, and C10) by protein isolates of yellow pea, soy, fava bean, and...

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Detalles Bibliográficos
Autores principales: Snel, Silvia J.E., Pascu, Mirela, Bodnár, Igor, Avison, Shane, van der Goot, Atze Jan, Beyrer, Michael
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10245154/
https://www.ncbi.nlm.nih.gov/pubmed/37292350
http://dx.doi.org/10.1016/j.heliyon.2023.e16503

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10245154/
https://www.ncbi.nlm.nih.gov/pubmed/37292350
http://dx.doi.org/10.1016/j.heliyon.2023.e16503

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