A report released by the Technical University of Munich (TUM) has detailed a new method of flavour isolation, called sensoproteomics.
The term sensoproteomics was coined for the procedure as it combines methods from proteome and sensory research to narrow down protein fragments responsible for particular flavours in dairy products.
The sensoproteomic approach is a more efficient and time-conscious method for flavour isolation, which will optimise production processes for the food and beverage industry.
TUM researchers tested the sensoproteomic method on two different varieties of cream cheese with different levels of bitterness. Researchers were able to narrow down potential protein isolates from 1,600 possibilities to just 17 with sensoproteomics, which is less time-consuming and labour-intensive than previous analytical methods.
This brings an innovative solution to the way taste can be enhanced in food and beverages.
Professor Hofmann, who is the director of the Leibniz-Institute for Food Systems Biology at TUM, said: “The sensoproteomics approach we have developed will in the future contribute to the rapid and efficient identification of flavour-giving protein fragments in a wide range of foods using high-throughput methods – a significant help in optimising the taste of products.”
The team of scientists developed this method with the aim of going beyond isolating flavours from dairy products, in order for flavours to be enhanced in a wide variety of food and beverages.
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