To what extent protein-flavour binding has an impact on flavour perception in low-fat yogurts?

Hanna Lesme (1, 2) , Cécile Rannou (1, 2) , Clémence Alleaume (3) , Marie-Hélène Famelart (4) , Said Bouhallab (4) , Carole Prost (3)

1 ONIRIS - École nationale vétérinaire, agroalimentaire et de l'alimentation Nantes-Atlantique
2 GEPEA-MAPS2 - Matrices Aliments Procédés Propriétés Structure - Sensoriel
3 GEPEA - Laboratoire de génie des procédés - environnement - agroalimentaire
4 STLO - Science et Technologie du Lait et de l'Oeuf

Aromatic perception of yogurts depends on both protein-flavour binding in the matrix and texture-flavour interactions. The aim of this work is to study the flavour binding abilities of controlled whey protein aggregates (WPA) with specific texture properties, and relate it to sensory properties of low-fat set yogurts. Low-fat set style yogurts prepared by adding three concentrations (0.5%, 1.0%, 1.5%) of extra WPA or whey protein isolate (WPI) were flavoured with a model strawberry flavour. WPA were obtained from WPI through a controlled process. Their retention capacity was determined by static headspace gas chromatography (GC), using the phase ratio variation (PRV) method. Flavoured low-fat yogurts were evaluated by 15 trained judges for Quantitative Descriptive Analysis. 15 attributes were used to describe texture, taste and flavour of the yogurts. Results in GC showed that the type of protein added influenced the retention of flavour compounds in low-fat yogurts. The retention capacity of WPA depended on the flavour compounds and their physicochemical properties. As an example, benzaldehyde was significantly more retained by WPI than by WPA whereas there was no difference for hydrophilic compounds such as diacetyl and pyrazine. These results can be related to a modification of the balance of the aroma perceived by the panellists rather than a clear modification of the global strawberry intensity. Texture differences identified by the panellists also impacted flavour perception. Instrumental measurements and sensory analysis are two complementary approaches to gain knowledge on protein-flavour interactions. Further research will focus on the most retained compounds to precisely characterize the nature and the type of interaction occurring with WPA. This work could have applications in the dairy industry to produce 100% dairy products as the WPA investigated have positive impacts on both texture and flavour perception of low-fat yogurts.

Mots clés: matière grasse; perception aromatique; whey paste; milk fat globules; yoghurt

Mots clés: lactosérum; agrégat protéique; protéine de lait; matière grasse du lait; agent aromatisant; perception de la flaveur; yaourt; perception des odeurs; texture

Domaines: Ingénierie des aliments; Alimentation et Nutrition

Hanna Lesme, Cécile Rannou, Clémence Alleaume, Marie-Hélène Famelart, Said Bouhallab, et al.. To what extent protein-flavour binding has an impact on flavour perception in low-fat yogurts?. Eurosense, Sep 2018, Vérone, Italy. , 2018. ⟨hal-01887279⟩