Flavor Science and Technology

Staff:   Chi Tang Ho (Coordinator)
            Tom Hartman, 
            Jozef L. Kokini, 
            Lawrence Romsted, 
            Nilgun Tumer

Objective: To understand flavor generation, deterioration, release in the mouth, and flavor/ingredient interactions, using chemical, physico-chemical, biotechnological as well as sensorial methods, and to enable the development of strategies to improve flavor in low as well as regular fat foods

Deliverables:

• An understanding of the formation mechanisms and kinetics of desirable flavors as a function of the protein, carbohydrate and lipid composition of the matrix in processed foods, particularly baked foods.
  
• An understanding of the stability and deterioration mechanisms of flavors in multi-component matrices.
  
• An understanding of flavor release in the mouth and its relationship to the structure of the food matrix.
  
• Optimization of the encapsulation and retention of volatile materials by controlling the diffusive loss of these compounds through the reduction of the free volume of the biopolymer system selected.
  
• An understanding of how the partitioning of antioxidants in the interfacial region of an oil/water emulsion food affects lipid peroxidation.
  
• A demonstration of the feasibility of using biotechnology to obtain food and food materials having superior flavor quality.