Characteristics of aroma compounds and selected factors shaping their stability in food with reduced fat content

Abstract

Shaping the quality of food aroma as an important factor in product selection and acceptance is still the current goal of the conducted scientific research. Many studies indicate that the quality of aroma in the hedonistic category depends on the volatility and concentration of odorants that can cause extremely desirable or undesirable sensory sensations. In turn, indicators for assessing the impact of selected factors affecting the quality of food aroma are retention and the odor activity value (OAV). Food flavorings are preferred because of their standardized quality, strength of aroma and sterility, while super-spices due to their multifunctionality. The attention is also drawn to the growing interest in food emulsions as universal carriers of aroma compounds, and the possibility of shaping their stability in foods, especially those with reduced fat content, by appropriate selection of natural emulsifiers and/or thickeners.

Bread Aroma and Flavour Creation Factors

“…Unlike taste, odour is a very complex sensation due to huge number of stimuli that can generate it. There are more than 10.000 compounds identified in food that may contribute to smell perception [9]. The smell is a sensory impression caused by the stimulation of the olfactory receptors.…”