Flavor-Associated Applications in Health and Wellness Food Products

Preface
Contents
Part I: Introduction
	Chapter 1: Market Overview of Health and Wellness Food Products
		1.1 Health and Wellness Foods and Beverages: Definition and Market Overview
			1.1.1 Definition
			1.1.2 Overall Market
			1.1.3 Market by Country
			1.1.4 Market by Company
		1.2 Health and Wellness Food Market Sector Classification
		1.3 Health and Wellness Trends by Market Sector
		1.4 Factors Contributing to Health and Wellness Food Product Market Growth
			1.4.1 Popularity of Health Foods
			1.4.2 Increased Sensitivities to Foods
			1.4.3 Standardization of Health Certifications
			1.4.4 Sustainable Production Processes—Environmental and Social Responsibilities
		1.5 Segment Review
			1.5.1 Naturally Healthy
			1.5.2 Organic
			1.5.3 Functional Foods
			1.5.4 Better-for-you
			1.5.5 Free-from
		1.6 Challenges and Perspectives
			1.6.1 Economic Challenges
			1.6.2 Information Challenges
			1.6.3 Demographic Challenges
			1.6.4 Perspectives
		References
	Chapter 2: Role of Flavor in Health and Wellness Food Products
		2.1 Introduction—Health and Wellness Food Products
		2.2 Health and Wellness Food Products—Nutrient Aspects
		2.3 The Perception of Flavor (Aroma, Taste, Trigeminal Sensation) and Texture
		2.4 Role of Flavors in Health and Wellness Food Products
			2.4.1 “Clean Label” Food Products
			2.4.2 Nutrient-Fortified Foods
			2.4.3 “Better-for-you” Products: Sugar, Fat, Salt Reduction
			2.4.4 “Better-for-you” Products: Alcohol Reduction
			2.4.5 Plant-Based Protein
		2.5 Flavor-Induced Emotion and Health Benefits
		2.6 Major Challenges and Perspectives
		References
	Chapter 3: Role of Sensory Evaluation in Health and Wellness Food Products
		3.1 Introduction of Sensory—Consumer Science
		3.2 Sensory and Consumer Evaluation
			3.2.1 Sensory Measurement Principles and Factors
				3.2.1.1 Testing Place
				3.2.1.2 Product or Testing Sample
				3.2.1.3 Assessors
			3.2.2 Important Evaluation Methods
				3.2.2.1 Product Discrimination
					3.2.2.1.1 Sensory Evaluation II (Untrained Panelists)
					3.2.2.1.2 Sensory Evaluation I (Trained Panelists)
				3.2.2.2 Describe Product
					3.2.2.2.1 Sensory Evaluation I (Trained Panelists)
					3.2.2.2.2 Sensory Evaluation II (Untrained Panelists)
				3.2.2.3 Merged Discriminate and Descriptive Methods
		3.3 The Role of Sensory Evaluation Methods in Food Product Design and Development
			3.3.1 Identification of Consumer Needs
				3.3.1.1 Importance of Contextual Information
				3.3.1.2 Consumer Expectations
				3.3.1.3 Cultural Variation
			3.3.2 Characterization of New Ingredients
				3.3.2.1 Threshold
				3.3.2.2 Intensity
			3.3.3 Sensory Profile Validation of Prototypes
			3.3.4 Confirmation of Product Quality and Shelf-Life
			3.3.5 Tracing and Predicting Consumer Preference
			3.3.6 Investigation of Long-Term Health Benefits
		3.4 New Trends of Sensory—Consumer Science and Future Perspectives
			3.4.1 Social Media and Big Data
			3.4.2 Remote Evaluation and Assessor Management
			3.4.3 Human Life Cycle: Child to Adult to Elderly
		References
Part II: Natural Flavor
	Chapter 4: Safety Evaluation of Flavoring Substances and Clean Label Overview
		4.1 Introduction
		4.2 Flavoring Substances
			4.2.1 Natural Flavoring Substances
			4.2.2 Artificial Flavoring Substances
			4.2.3 Flavor Enhancers
			4.2.4 Other Functionality
		4.3 Safety Evaluation and Regulation
			4.3.1 Safety Evaluation in the United States
			4.3.2 Safety Evaluation in the EU
			4.3.3 Safety Evaluation by the JECFA
			4.3.4 Safety Evaluation in Japan
			4.3.5 International Organization of the Flavor Industry
		4.4 Side Effects of Flavoring Substances
		4.5 Natural Flavor and Clean Label for Flavoring Substances
			4.5.1 Flavor Label System
			4.5.2 Natural Flavor
			4.5.3 Clean Label
		4.6 Conclusions and Perspectives
		References
	Chapter 5: Flavor Ingredient Sustainability and Biotechnology
		5.1 Introduction of Flavor Ingredient Sustainability and Importance
		5.2 Biotechnology’s Role in Flavor Ingredient Sustainability
		5.3 Current Research Areas for Flavor Ingredient Sustainability
			5.3.1 Chemical Conversion of Natural Precursors
			5.3.2 Enzymatic Biocatalysis
			5.3.3 Microbial Cell Approach
			5.3.4 Genetic Modification of Whole Plants, Plant Cell, and Tissue Cultures
			5.3.5 Growing Areas of Flavor Biotechnology Research
		5.4 Biotech Flavor Approaches Used in Industry
		5.5 Major Challenges and Future Perspectives
		References
	Chapter 6: Natural Flavor Safety and Manufacturing
		6.1 An Introduction of Flavor
			6.1.1 Natural Flavoring Agents
			6.1.2 Artificial Flavoring Agents
			6.1.3 Flavor-Enhancing Agents
		6.2 Flavor Safety Evaluation
			6.2.1 Safety Evaluation of Flavoring Substances in the United States
			6.2.2 Safety Evaluation of Flavoring Substances by the JECFA
			6.2.3 Other Safety Evaluation Organizations Used Worldwide
			6.2.4 Natural Flavor Safety Analysis Including Solvent Residues and Microorganisms
			6.2.5 Quality Control of Flavoring Agents
		6.3 Natural Flavor Manufacturing Using Plant Sources
			6.3.1 Plant Sources
			6.3.2 Extraction Techniques of Plant Materials
				6.3.2.1 Solvent Extraction
				6.3.2.2 Enzyme-Assisted Extraction
				6.3.2.3 Supercritical Fluid Extraction
				6.3.2.4 Microwave-Assisted Extraction and Ultrasound-Assisted Extraction
		6.4 Flavorings Manufactured from Processing
			6.4.1 Processed Flavorings
			6.4.2 Smoke Flavors: Pyrolysis
			6.4.3 Flavorings from Enzymatic and Microbiological Processes
		6.5 Challenges and Future Perspectives
		References
Part III: Nutrient-Dense Products
	Chapter 7: Sugar Reduction: Product Challenges, Approaches, and Application of Flavors
		7.1 Introduction: The Importance of Sugar Reduction in Food Products
		7.2 Food Ingredients Used to Replace Sugars
			7.2.1 Sweet Taste Perception
			7.2.2 Sugar
			7.2.3 Sugar Substitutes
				7.2.3.1 High-Intensity Sweeteners
				7.2.3.2 Bulk Sweeteners
		7.3 The Application of Flavorings in Sugar-Reduced Products
			7.3.1 Taste Perception’s Relation to Aroma and Flavor
			7.3.2 Cross-Modal Interaction Between Aroma and Taste
			7.3.3 Flavor Applications in Sugar-Reduced Products—Model Studies
			7.3.4 Flavor Applications in Sugar Reduction Products—Whole Foods
		7.4 Major Challenges and Future Perspectives
			7.4.1 Major Challenges
			7.4.2 Future Perspectives
		References
	Chapter 8: Fat Reduction: Product Challenges, Approaches, and Application of Flavors
		8.1 Introduction: Importance of Fat Reduction in Food Products
		8.2 Food Ingredients Used to Replace Fats
			8.2.1 Carbohydrate-Based Fat Replacers
			8.2.2 Protein-Based Fat Replacers
			8.2.3 Lipid-Based Fat Replacers
		8.3 Flavors and Reduced-Fat Food Products
			8.3.1 Flavor in Reduced-Fat Foods
			8.3.2 Flavor Release Profiles in Reduced-Fat Foods
			8.3.3 Chemical Methods for Flavor Encapsulation in Reduced-Fat Foods
				8.3.3.1 Coacervation
				8.3.3.2 Molecular Inclusion
				8.3.3.3 Co-crystallization
				8.3.3.4 Gels
			8.3.4 Physical Flavor Encapsulation Methods for Reduced-Fat Foods
				8.3.4.1 Spray Drying
				8.3.4.2 Extrusion
				8.3.4.3 Freeze- Drying and Vacuum Drying
				8.3.4.4 Spray Chilling and Spray Cooling
				8.3.4.5 Fluidized Bed Coating
				8.3.4.6 Agglomeration
			8.3.5 Nanoemulsion as a Novel Approach to Encapsulate and Deliver Flavors
				8.3.5.1 High-Energy Approaches
				8.3.5.2 Low-Energy Approaches
					8.3.5.2.1 Spontaneous Emulsification
					8.3.5.2.2 Emulsion Phase Inversion
					8.3.5.2.3 Membrane Technology
					8.3.5.2.4 Solvent Displacement
		8.4 Major Challenges and Future Perspectives
		References
	Chapter 9: Salt Reduction: Product Challenges, Approaches, and Application of Flavors
		9.1 Introduction: The Importance of Salt Reduction in Food Products
			9.1.1 The Role of Salt in Foods
			9.1.2 Health Concerns with Sodium Overconsumption
		9.2 Salt Release and Flavor Cross-Model Interaction to Promote Salt Reduction in Foods
			9.2.1 Salt Release in Oral Processing
			9.2.2 Aroma-Salt Taste Interaction for Saltiness Enhancement
			9.2.3 General Approaches to Reduce Salt in Foods
		9.3 Specific Approaches for Salt Reduction in Foods
			9.3.1 Ingredients for Salt Replacement and Taste Enhancement
			9.3.2 Salt Reduction in Food Product Categories with High Sodium Contents
		9.4 Major Challenges and Future Perspectives
			9.4.1 Highlights From Recent Work
			9.4.2 Challenges and Hurdles
			9.4.3 Future Directions and Perspectives
		References
	Chapter 10: Alcohol Reduction: Product Challenges, Approaches, and Application of Flavors
		10.1 An Introduction of Nonalcoholic Drinks
		10.2 History of Alcoholic Beverages
		10.3 Health Concerns of Ethanol Overconsumption
		10.4 Ethanol’s Physical Properties
		10.5 Ethanol Removal: Available Processes
			10.5.1 Biological
			10.5.2 Physical
				10.5.2.1 Thermal
				10.5.2.2 Membrane
			10.5.3 Extraction
			10.5.4 Method Combination Approach
		10.6 Impact of Ethanol Removal on Sensory Properties
			10.6.1 Ethanol’s Unique Sensory Properties
			10.6.2 Ethanol’s Indirect Impact on Headspace Volatile Content
			10.6.3 Direct Decrease in Volatile Content via Concurrent Ethanol and Volatile Removal
		10.7 Replacing Sensory Properties Lost During Ethanol Removal
			10.7.1 Adding Flavorings From an External Source
				10.7.1.1 Flavoring Options
				10.7.1.2 Time-Release Flavor Aspect
			10.7.2 Aroma Recovery and Reintroduction
		10.8 Major Challenges and Perspectives
		References
Part IV: Plant-Based Protein
	Chapter 11: Plant-Based Proteins: Plant Source, Extraction, Food Applications, and Challenges
		11.1 Introduction
		11.2 Sources of Plant Protein
			11.2.1 Cereals
			11.2.2 Legumes
			11.2.3 Oilseeds
			11.2.4 Nuts
			11.2.5 Other Edible Seeds
				11.2.5.1 Quinoa
				11.2.5.2 Buckwheat
				11.2.5.3 Chia Seeds
			11.2.6 Tubers
		11.3 Extraction of Plant-Based Protein
			11.3.1 Dry Processing
			11.3.2 Wet Processing
				11.3.2.1 Enzyme-Assisted Extraction
				11.3.2.2 Ultrasound-Assisted Extraction
				11.3.2.3 Microwave-Assisted Extraction
				11.3.2.4 Pulsed Electric Field-Assisted Extraction
				11.3.2.5 High Pressure-Assisted Extraction
		11.4 Commercial Applications of Plant Protein
			11.4.1 Infant and Children Formulas
			11.4.2 Analogs for Meat and Meat Products
			11.4.3 Milk Alternatives
			11.4.4 Tofu
			11.4.5 Bakery Products
		11.5 Challenges of Plant Protein
			11.5.1 Nutritional Value
			11.5.2 Techno-Functional Properties
				11.5.2.1 Solubility
				11.5.2.2 Foaming
				11.5.2.3 Emulsification
				11.5.2.4 Gelation
			11.5.3 Sensory
				11.5.3.1 Taste and Mouth Sensation
				11.5.3.2 Odor
		11.6 Conclusions and Perspective
		References
	Chapter 12: Plant-Based Protein Processing and Texture Properties
		12.1 Introduction: Human Protein Needs and Challenges
		12.2 Plant-Based Protein—An Overview
		12.3 Types of Plant-Based Proteins and Their Processing Techniques Used in Industry
			12.3.1 Soy Protein and Its Processing Techniques
				12.3.1.1 Soy Protein Flours, Concentrates, and Isolates
				12.3.1.2 Textured Soy Protein
				12.3.1.3 Hydrolyzed Soy Protein
			12.3.2 Wheat Gluten and Its Processing Techniques
				12.3.2.1 Wheat Protein Flours, Concentrates, and Isolates
				12.3.2.2 Texturized Wheat Protein
			12.3.3 Pulse Proteins and Their Processing Techniques
			12.3.4 Pea Protein
				12.3.4.1 Pea protein Flours, Concentrates, and Isolates
				12.3.4.2 Textured Pea Protein
			12.3.5 Other Pulse Proteins: Beans, Chickpeas, and Lentils
				12.3.5.1 Bean Protein Extraction
				12.3.5.2 Chickpea Protein Extraction
				12.3.5.3 Lentil Protein Extraction
			12.3.6 Other Proteins: Potato, Rice, Oat, Canola, Corn, and Rubisco
				12.3.6.1 Potato Protein Extraction
				12.3.6.2 Rice Protein Extraction
				12.3.6.3 Oat Protein Extraction
				12.3.6.4 Canola Protein Extraction
				12.3.6.5 Corn Protein Extraction
				12.3.6.6 RuBisCo Protein Extraction
		12.4 Key Issues with Commercialized Plant Protein and Future Perspectives
		References
	Chapter 13: Plant-Based Protein Flavor Maskers and Enhancers
		13.1 Introduction
		13.2 Flavor Issues in Plant-Based Protein and Meat Analogues
			13.2.1 Off-Flavors in Plant Proteins
			13.2.2 Off-Flavor in Plant Protein-Based Meat Analogues
		13.3 Removal of Off-Flavor in Plant Proteins
			13.3.1 Chemical and Biochemical Methods
				13.3.1.1 Solvent Extraction
				13.3.1.2 LOX Inhibitor
			13.3.2 Physical Methods
				13.3.2.1 Soaking and Thermal Treatment
			13.3.3 Biological Methods
				13.3.3.1 Germination
				13.3.3.2 Enzyme Treatment
				13.3.3.3 Fermentation
		13.4 Flavor Masking Agents in PBMA
			13.4.1 Spices
			13.4.2 Natural Flavor
			13.4.3 Hydrolyzed Vegetable Protein
			13.4.4 Yeast Extract
			13.4.5 Lipids
			13.4.6 Leghemoglobin
			13.4.7 Flavor Precursors
				13.4.7.1 Sugar
				13.4.7.2 Food-Derived Maillard Reacted Peptides
				13.4.7.3 Thiamine
				13.4.7.4 Nucleotides
			13.4.8 Other Seasonings and Flavors
				13.4.8.1 Salt
				13.4.8.2 Mushrooms
				13.4.8.3 Tomato Flavor
				13.4.8.4 Soy Sauce
		13.5 Challenges
		13.6 Conclusion and Perspective
		References
Part V: Emotional Response to Flavor
	Chapter 14: Emotional Response to Food Flavor and Its Application in Food Products
		14.1 Introduction
		14.2 Flavor-Linked Emotions
			14.2.1 Sweetness and Emotion
			14.2.2 Sour Flavor and Emotion
			14.2.3 Salty, Savory Flavors, and Emotion
			14.2.4 Bitterness and Emotion
			14.2.5 Astringency and Emotion
			14.2.6 Hot/Spicy, Burning/Prickling Sensations, and Emotion
			14.2.7 Aromatics and Emotion
				14.2.7.1 Fruit Aromatics
				14.2.7.2 Floral Aromatics
				14.2.7.3 Spice Aromatics
				14.2.7.4 Nutty and Oil Aromatics
				14.2.7.5 Meaty Flavor
			14.2.8 Conflicting Emotions from Flavor
		14.3 Application of Flavor-Associated Emotion in Health-Enhanced Food Products
			14.3.1 Sugar Reduction/Replacement
			14.3.2 Nondairy Milk, Chocolate, and Coffee
			14.3.3 Fruit and Vegetable Soft Drinks
			14.3.4 Flavored Yogurt
			14.3.5 Salt Reduction in Savory Food Products
			14.3.6 Nutrition-Fortified Products
			14.3.7 Efforts Toward Smoothing/Balancing Astringency
			14.3.8 Alcohol-Free Beverages
		14.4 Limitations of Research and Future Perspective
			14.4.1 Protein-Based Products
			14.4.2 Whole Culinary Dishes
			14.4.3 Specific Environment
			14.4.4 Specific-Dietary Restriction Group
			14.4.5 Emotion Study Approach
		References
	Chapter 15: Satiety Sensation and Its Associated Food Compositions and Flavors
		15.1 Introduction
		15.2 How Satiety Signaling Can Influence Health
		15.3 Food Composition Promoting Satiety
			15.3.1 Protein
			15.3.2 Fiber
			15.3.3 Fat
			15.3.4 Energy Density
		15.4 Flavor and Satiety
			15.4.1 Taste
				15.4.1.1 Sweet
				15.4.1.2 Umami
			15.4.2 Aroma
		15.5 Major Challenges and Future Perspectives
			15.5.1 Challenges
			15.5.2 Future Perspectives
		References
	Chapter 16: Refreshing Perception of Foods and Beverages and Related Health Benefits
		16.1 Introduction: Food and Beverage Sensory Traits and Refreshing Perception
		16.2 Refreshing Perception: Concept, Importance in Food Choice, and Associated Food Products
			16.2.1 Concept of Refreshing Perception
			16.2.2 Refreshing Perception and Importance in Food Choice
			16.2.3 Refreshing Perception Associated with Food Products and Chemical Compositions
		16.3 The Use of Refreshing Concept in Product Design and Potential Health Benefits
			16.3.1 Refreshing Perception and Food Product Sensory Attributes
			16.3.2 Refreshing Perception and Freshness of Foods
			16.3.3 Refreshing Perception and Food Consumption Context
			16.3.4 Refreshing Perception and Cognitive Performance
			16.3.5 Refreshing Perception and Brain Functions
			16.3.6 Refreshing Perception and Mental Health
		16.4 Major Challenges and Future Perspectives
			16.4.1 Major Challenges
			16.4.2 Future Perspectives
		References
Index