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Citation

Thesis Title
Studies on Interactions of Milk Proteins with Flavour Compounds.

Ms K眉hn investigated the interactions between milk proteins and flavour compounds, and factors which influence these interactions. The in-mouth release of a flavour compound from commonly used milk protein products, and the effect of viscosity on flavour release were also studied. Results demonstrated that the extent of interactions was very dependent on the nature of the protein and flavour compound, on heat and high pressure processing, and pH. During mastication, flavour compounds can be released from proteins, especially in viscous systems. The findings contribute to the knowledge of the interactions that occur between flavour compounds and proteins. This is required to improve food flavouring and to make protein based foods, for example low-fat dairy products, more sensorily acceptable to the consumer. The results also emphasize a careful choice of food processing conditions, such as temperature, high pressure or pH, to obtain a desirable flavour profile.

Supervisors
Distinguished Professor Harjinder Singh
Distinguished Professor Paul Moughan
Dr Therese Considine