Interaction of flavor compounds with soy protein

Abstract

The addition of flavors to soy protein products often results in a loss or change of the flavor. Processing parameters and especially the specific sorption properties of soy protein for many organic compounds strongly influence the flavor performance in such products. A systematic study on the interactions of individual classes of flavor compounds (alcohols, carbonyls, etc.) has been conducted in our laboratory. We will report on the methods used and the results obtained and will discuss the practical consequences for flavoring soy products. The discussion also will include the influence of processing conditions during texturization of soy protein on the flavors.