The use of protein in the human diet is a global trend. Previously, it was primarily used by athletes as a basic element for muscle building. Today, most consumers are aware of the need to consume adequate levels of protein in their diet.
However, formulators face many challenges when it comes to the sensory disadvantages of proteins, which include an undesirable and unpleasant aftertaste. There are a variety of notes and intensities that need to be covered, and this is the main challenge when it comes to masking this protein flavor.
In light of this, scientists and researchers around the world have been searching for interesting solutions to balance these negative flavors and their functionalities. These compounds are called "flavor modulators" and are based on innovative technologies that often work in conjunction with flavorings to create protein-enriched product solutions that truly appeal to consumers with increasingly discerning palates.
Generally, they are complex mixtures divided into blocks and classified as: modifiers, which enhance and promote certain flavors, enhancers, which activate desired notes in the product, and inhibitors, which naturally work to inhibit unwanted flavors.
The secret to a perfect combination is the compatibility and balance between the protein-enriched product, the modulator and the flavoring, in order to pair the flavor and make the final product pleasant for the consumer.
The correct way to obtain a satisfactory result would be, firstly, to perfectly mask the base, eliminating undesirable notes, balancing the texture and sweetness and, subsequently, to aromatize it with the desired flavor, making the product attractive to consume.
This combination (modulator and flavoring) forms a synergy, where the flavoring is responsible for peripheral interactions counteracting a specific taste receptor, and the modulator promotes central cognitive interactions in which an unpleasant taste suppresses perception in the brain. As a result of these interactions, signals are sent to the brain, where a specific taste sensation is registered.
Currently, there are five recognized primary senses of taste (sweet, salty, bitter, sour, and umami), and these senses are spread throughout the oral region. The research possibilities point to incredible future discoveries and, of course, will help further shape our understanding of flavor, its modification, and the development of increasingly tasty and balanced products, both sensorially and nutritionally.
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Source: vogler.com.br
