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The Role of Proteins in the Sensory Perception/Organoleptic Properties of Food

Tharuka Wijesekara,Idaresit Ekaette

Published 2025 in Food Chemistry International

ABSTRACT

Proteins are critical macromolecules within food systems which modulates a broad range of sensory attributes including flavor, texture, aroma, and visual appeal. This review presents a comprehensive exploration of the role's proteins play in defining organoleptic properties, with a focus on their structural hierarchies, functional interactions, and biochemical transformations. Flavor generation from proteins is governed by complex pathways such as the Maillard reaction, Strecker degradation, enzymatic hydrolysis, and lipid–protein interactions, leading to the formation of volatile and nonvolatile compounds central to food palatability. The structure of proteins from primary to quaternary structures, determines their interactions with flavor volatiles, and matrix constituents, thereby influencing attributes such as astringency, lubrication, and aroma release dynamics. Processing methods including thermal treatment, high‐pressure processing, and fermentation, induce conformational shifts in protein structure, resulting in altered textural properties and sensory perception. The emergence of alternative proteins sourced from plants, insects, etc. introduces novel compositional and sensory challenges due to their distinct amino acid profiles, solubility, and inherent flavor precursors. Additionally, the role of bioactive peptides and intrinsically sweet amino acids as taste modulators and flavor enhancers, and debittering techniques including enzymatic, chemical, and physical approaches are discussed. The influence of storage conditions on protein stability, aggregation behavior, and flavor retention is also critically assessed. Overall, this review highlights the key role of proteins in connecting food chemistry and sensory science, and emphasizes the need for combining food structure, and innovative food processing methods to create the next generation of tasty, protein‐rich foods that meet consumer preferences.

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