By the same authors

A molecular thermodynamics approach to capture non-specific flavour–macromolecule interactions

Research output: Chapter in Book/Report/Conference proceedingChapter



Publication details

Title of host publicationEncyclopedia of Food Chemistry
DateSubmitted - 28 Feb 2018
DateAccepted/In press - 2 Mar 2018
DatePublished (current) - 16 Nov 2018
Number of pages6
Place of PublicationElsevier
EditorsL Merton, F Shahidi, P Varelis
Original languageEnglish
ISBN (Electronic)9780128140451
ISBN (Print)9780128140260


For optimizing flavour components in a complex food, we need to know and understand how flavour molecules interact with other ingredients such as proteins or starches, raising or lowering the amount of flavour molecule above the food. Historical methods have relied on unrealistic assumptions about “binding sites” and therefore create numbers that are not linked to real chains of cause and effect. The method described here provides a method for universalising our understanding of flavour interactions and which links seamlessly with other effects such as those of salts or sugars directly or indirectly influencing the head-space concentration of the flavour molecules. The method is user-friendly (we have provided an app to do the calculations), sound (because the method is assumption free), provides an interpretation at the molecular level, and can even retrospectively re-calculate historical data so we can build our new understanding on the basis of large historical datasets – whether in the literature on within the confidential corporate environment.

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