Use of Hydrocolloids to Modify Food Taste and Odor

Abstract

This chapter discusses flavor, aroma, taste, and volatile compounds and provides examples of foods whose flavor is governed, enhanced or changed by the addition of hydrocolloids. It then explores the detailed interactions of flavor and different food ingredients, including interactions between proteins and flavor compounds, hydrocolloids and flavor compounds, and provides a special discussion devoted to starch. Other distinct topics include the effect of hydrocolloids on sensory properties of selected model systems and beverages; the influence of hydrocolloids on the release of volatile flavor compounds; and the relationship between gels and flavor release. The chapter further exemplifies the use of hydrocolloids to modify the taste/odor of foods by two recipes. In the first, the batter for fried chicken includes methylcellulose to improve taste and flavor; in the second, hydroxypropyl methylcellulose is used for the creation of gluten-free bread, with good mouthfeel, satisfactory volume, and retained softness over time.