Synapse
⌘+K
Synapse
PulseExploreClubsResearchersJournals
Instagram
HomeClubsExplore
September 10, 2025Food ChemistryOpen Access

Plant-protein isolates and flavour perception: Understanding mechanisms and strategies to balance flavour retention and release

View Full Paper
Ask AI
Bookmark
Share

Authors

BSBharti SharmaRKRussell KeastDLDjin Gie Liem

Discussion

Loading...

Member takes

Overview

This review reveals interactions between plant-based protein isolates and flavour compounds, suggesting strategies for improving flavour perception.

Key Points

  • Flavour perception improves when plant-based protein isolates effectively interact with flavour compounds, enhancing overall sensory profiles.
  • Chemical bonding between plant-based protein isolates and flavour compounds can significantly alter flavour release and volatility.
  • Strategies to mitigate negative flavours like bitterness in plant-based protein isolates are critical for successful food formulation.
  • Integrating both analytical and sensory findings reveals the importance of plant-based protein isolates in food development.

Cite This Study

Sharma et al. (2025) studied this question.

synapsesocial.com/papers/68c1bd3254b1d3bfb60ee1dehttps://doi.org/10.1016/j.foodchem.2025.145815
View Full Paper
Ask AI
Bookmark
Share

Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Pea Protein Isolates: From Extraction to Functionality2025 · 14 citations
  2. 2Protein–Protein Interactions in Food Systems: Analytical Advances and Quality Implications2026
  3. 3Fermentation of Pea Protein Isolate by Enterococcus faecalis 07: A Strategy to Enhance Flavor and Functionality2025
  4. 4Understanding protein–flavor interactions: Factors, characterization techniques, and the effect of processing2026
  5. 5Modulating Digestibility and Mitigating Beany Flavor of Pea Protein2024 · 7 citations