Overview of Protein Flavours

Abstract

As the world population increases, there are rising demands for high-quality proteins. Besides their nutritional values, proteins also contribute important physiochemical functionalities to the foods they are used in. Another key aspect of protein ingredients is flavour, which has not been as extensively studied and well understood as their nutritional and functional properties. This chapter provides an overview of the global protein market, sensory and flavour properties and problems associated with food protein ingredients, and using proteins and peptides as precursors to generate flavours through the Maillard reaction. The contents covered in this chapter introduce the opportunities and challenges of food proteins and the background of the technical studies to be discussed in the following chapters of the book.