Hydrocolloid–flavor interactions in food systems: A review of mechanisms, factors, and applications

Flavor is a multimodal sensory perception that plays a critical role in food production and processing and is strongly influenced by interactions among various food components. In food development, both flavor and structural additives such as hydrocolloids have become increasingly important, making it essential to understand how they interact to optimize product quality and consumer acceptance. Hydrocolloids are long-chain heterogeneous polymers composed of polysaccharides and proteins that directly influence texture, stability and the release and perception of flavor molecules, which are critical for consumer sensory acceptance. Therefore, this review systematically explores the underlying mechanisms governing the physicochemical interactions between hydrocolloids and flavor compounds. The key factors influencing these interactions, including the intrinsic properties of hydrocolloids, the characteristics of flavor molecules, and the environmental conditions, were examined. Finally, practical applications of hydrocolloid-flavor interactions are discussed to highlight their role in achieving desirable product quality, stability, and sensory appeal.