Flavour chemistry

Many of such flavour generating reactions remain only partly understood, which makes it difficult to control and steer them. Another challenge is that flavour compounds tend to interact with other compounds in the food matrix and/or in the oral cavity, which can alter human perception of flavour. Therefore, within the flavour chemistry theme, our goal is to gain a deeper understanding of flavour-generating reactions and flavour-matrix interactions at the molecular level.

Reaction flavours are formed when foods or food ingredients are heated. An important example is the development of meat flavour during cooking processes like frying or roasting. While the basic chemistry behind meat aroma formation is generally understood, replicating these reactions to create meat-like aromas in plant-based alternatives remains a challenge. 

This difficulty arises from several factors, including the distinct reaction environments in plant-based matrices, the tendency of flavour compounds to bind to these plant-based ingredients, and the presence of off-flavours in the plant-based ingredients. In this focus area, we investigate the reactions responsible for meat aroma generation and explore how to best replicate them in plant-based food systems.

In addition to tastants and odorants, flavour-enhancing and flavour-modifying compounds can form during food processing and preparation. These compounds typically possess limited inherent flavour but can significantly influence taste and smell perception already at concentrations below their intrinsic taste thresholds. As a result, they offer promising applications as functional food ingredients, potentially enabling salt or calorie reduction without compromising flavour intensity. 

At the Laboratory of Food Chemistry, our research focuses on the formation and mode of action of these flavour-modifying compounds. Collaborating with sensory scientists, we also explore their potential as innovative food ingredients.