Factors affecting retention and release of flavour compounds in food carbohydrates

Much has been researched over many decades about the retention and release of flavour compound in foods. Nowadays, carbohydrates such as sugar and polysaccharide are also increasingly used in food industry in term of main product and food additive. Furthermore, polysaccharides are the most common matrices used to entrap flavour compounds. Many studies have shown that carbohydrates influence the retention and release of volatile flavour compounds. Thus, an understanding of behaviors of an interaction between food carbohydrates and flavour compounds is required for suitable flavour retention and release during processing and eating. It is useful to improve new food flavouring and develop new carriers for flavour encapsulation. In this review, flavour carbohydrate interactions are described. In addition, some factors affecting retention and release of flavour compounds in carbohydrates such as physicochemical properties of flavour compounds, type of carbohydrates and their concentration were reviewed.