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MATPROG-Matprogrammet: Norsk mat fra sjø og land

Formation of flavour components from PUFA and how these are influenced by the presence of molecular pro- and antioxidants and mitochondria

Awarded: NOK 6.3 mill.

The project is a joint effort within The Food Alliance at Ås and within the coming NOFIMA Research group plus the participation of two food industries: NORTURA and TINE. The project focuses on generating more knowledge in the area of flavour formation in formulated food products containing different ratios of polyunsaturated fatty acids (PUFA) and proteins. There is a particular focus on understanding the importance of the catalytic transition metal iron, and how the amount, state and ligands of this meta l might influence flavour formation. The catalytic iron to be added to model systems, will originate from different heme proteins, from non-heme, iron binding proteins and from the iron containing organelle mitochondria. Several factors of relevance to producing commercial products with enhanced or fortified amounts of PUFA will be studies; typically pH changes, heat-treatment and partial pressure of oxygen. For describing flavour profiles, the project will analyze volatiles using the method gas - chro matography-mass spectrometry supplemented with sensory analysis. The project will also attempt to create quantitative models for flavour formation through analyzing the food models with liquid chromatography (LC) techniques interfaced with mass spectrome try (MS) detection. The latter technique will largely be used to quantify protein oxidation. The project will validate the model work by studying, in parallel, food products constrained in composition according to the participating industries needs. The project will educate two Ph. D. students in the area of analytical food chemistry/proteins/lipids(PUFA). There is a confirmed cooperation with academic staff from Madison- University of Wisconsin in the area of managing iron in protein to prevent oxidati on and on the use of LC-MS for studying protein oxidation.

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MATPROG-Matprogrammet: Norsk mat fra sjø og land