MAJOR VOLATILE NEUTRAL AND ACID COMPOUNDS OF HYDROLYZED SOY PROTEIN

Abstract

SUMMARY Interest in the use of hydrolyzed vegetable protein in many food products has led to the need for more basic knowledge of the types of compounds present. The present study shows that a number of aldehydes and furan‐type compounds are the major compounds oi significance in a neutral fraction. An acid fraction, which appeared to carry most of the odor associated with the hydrolyzed soy protein, has levulinic acid as a major component. Thirteen other acids, 2 lactones, 4 phenols plus other compounds were also isolated and identified in the acid fraction. The mechanisms for the formation of some of the compounds are discussed.