Flavor Experiences Augmentation Strategy for Fermented Dairy Products: Perspective of Multimodal Perception, Starter and Enhancer, and Processing

Abstract

ABSTRACTWith the healthy food decision trends and conflicting taste preferences, wide array of experience augmentation strategies have been developed to maintain healthy diet without reducing sensory expectations. Employed appropriate physical, chemical, biological, and psychophysics strategies in the preparation and consumption of enhanced-flavor dairy products were assessed in this review. Multimodal perception to adjust flavor at the neurosensory level through visual, olfactory, and individual differences have been successfully applied to reduce sugar content in milk dessert products targeted at children to avoid the childhood obesity epidemic. Natural plant-based homogenates can also replace sugar to achieve healthy and all-natural goals in dairy production. Innovative and emerging physical methods used as alternative to traditional thermal processing to remove odors of fermented dairy products and contribute to new flavor, nutty, savory, and fresh. This review indicated that flavor experience augmentation strategies show promise in predicting flavor formation mechanisms, facilitating the synthesis of desirable flavor compounds, and tackling the contradictory information between health and flavor.KEYWORDS: Fermented dairy productsflavor enhancementflavor formationmultimodal perceptionmagnetic field AcknowledgmentsThe research was financially supported by National Natural Science Foundation of China (Grant No. 32272401), Key Research and Development Program of Shaanxi (No. 2023-ZDLNY-33), Technology Innovation Leading Program of Shaanxi (Program No. 2023KXJ-051) and State Administration for Market Regulation Science and Technology Plan Project (No. 2022MK122).Disclosure statementNo potential conflict of interest was reported by the author(s).Additional informationFundingThe work was supported by the National Natural Science Foundation of China [32272401].