TY  - JOUR
AB  - The perceived need to reduce dietary fat consumption has produced
intense activity throughout the food industry. Previous exploratory work
has indicated that flavour characteristics can influence consumer
enjoyment of foods, and reducing the fat content of foods can adversely
affect flavour characteristics in comparison with those of full‐fat
equivalents. However, there is little work reported in this area in the
scientific literature. The Leatherhead Food RA and the Institute of Food
Research, Reading, are therefore collaborating on a MAFF‐LINK project
with ten industrial partners on improving the flavour acceptability of
reduced‐fat foods. The project aims to quantify and model the
relationship between fat content and the perceived flavour and
flavour‐release characteristics of processed foods and to provide
guidance to the industrial partners in developing reduced‐fat foods with
improved flavour characteristics.
VL  - 92
IS  - 4
SN  - 0034-6659
DO  - 10.1108/EUM0000000000960
UR  - https://doi.org/10.1108/EUM0000000000960
AU  - Shamil S.
AU  - Kilcast D.
PY  - 1992
Y1  - 1992/01/01
TI  - Improving the Flavour Acceptability of Reduced‐fat Foods
T2  - Nutrition & Food Science
PB  - MCB UP Ltd
SP  - 7
EP  - 10
Y2  - 2024/04/19
ER  -