Flavor-related applications of chitin and chitosan in foods: Effect of structure and properties on the efficacy

Abstract

Chitin and chitosan are natural and abundant polymers with extensive structural possibilities for physical and chemical modification. The well-known inherent astringency of chitin and chitosan limits their use in the food industry. However, structural and chemical modifications may be explored for their potential in improving the flavor of foods. This chapter reviews the flavor-related applications of chitin and chitosan including enhancing saltiness perception, improving flavor stability, and reducing the bitter taste of food products. Also, it focuses on the effects of the physical and chemical properties on the potency of utilization.