Flavour science competences

Launching plant-based foods requires high acceptance of textural properties and sensory profiles. Flavour binding and release studies permit us to understand interactions with the protein matrix and further components as a function of the flavour molecules' chemical-physical characteristics. The release of flavour molecules is a complex mass transfer process and determines the perceptible flavour fraction. Also, flavour profiles can be modified by, e.g., fermentation or masking flavours. An expert panel is available besides chemical analysis of flavours and taste detection. Flavour sciences complement soft material sciences for raw materials, intermediate and final product qualification and are essential in product-process optimization.