The perceived need to reduce dietary fat consumption has producedintense activity throughout the food industry. Previous exploratory workhas indicated that flavour characteristics can influence consumerenjoyment of foods, and reducing the fat content of foods can adverselyaffect flavour characteristics in comparison with those of fullfatequivalents. However, there is little work reported in this area in thescientific literature. The Leatherhead Food RA and the Institute of FoodResearch, Reading, are therefore collaborating on a MAFFLINK projectwith ten industrial partners on improving the flavour acceptability ofreducedfat foods. The project aims to quantify and model therelationship between fat content and the perceived flavour andflavourrelease characteristics of processed foods and to provideguidance to the industrial partners in developing reducedfat foods withimproved flavour characteristics.
Nutrition & Food Science – Emerald Publishing
Published: Apr 1, 1992