From Precursors to Perception Aroma Formation in Thermally Processed Protein-Containing Foods

Why do foods develop such different aromas when they are heated? This thesis follows aroma formation from the ingredients present before heating to the aromas people actually perceive. It starts with commercially roasted meat to explore how aroma compounds, selected unwanted compounds and their possible starting materials occur together in real foods. Simpler model systems were then used to understand how sugars and amino acids react during heating, before proteins and fats were gradually added to make the systems more like real foods. The research shows that amino acid type strongly influences which aromas are formed, while protein source and fat-derived compounds further shape the result. Chemical measurements were combined with sensory testing to examine whether the aromas formed in these systems could be perceived by people. The findings show that food aroma is shaped not only by heating, but also by the choice of starting ingredients, providing a basis for developing protein-containing foods with more appealing aromas.