Volatile aroma components of soy protein isolate and acid-hydrolysed vegetable protein

• Published in: Food chemistry 2005-05, Vol.90 (4), p.861-873
• Main Authors: Solina, Marica, Baumgartner, Paul, Johnson, Robert L., Whitfield, Frank B.
• Format: Article
• Language: English
• Subjects: acid hydrolysis; Acid-hydrolysed vegetable protein; aldehydes; Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts; Aroma; Biological and medical sciences; extruded foods; fatty acid composition; food analysis; food chemistry; Food industries; free amino acids; Fundamental and applied biological sciences. Psychology; gas chromatography; ketones; lipid content; mass spectrometry; Non-volatiles; odor compounds; odors; olfactometry; organic sulfur compounds; protein content; protein hydrolysates; protein isolates; pyrazines; soy protein; Soy protein isolate; vegetable protein; volatile compounds; Volatiles
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2004.06.005

The volatile aroma components of soy protein isolate (SPI) and acid-hydrolysed vegetable protein (aHVP) were compared by gas chromatography–mass spectrometry (GC–MS) and gas chromatography olfactometry (GCO). Major differences were found between the two soy-based products. Aliphatic aldehydes and ketones were mainly found in SPI, whereas pyrazines and sulphur-containing compounds were dominant in aHVP. Analyses of the non-volatile components showed that SPI was mainly protein (82.5%) with some lipid (3.5%), whereas aHVP contained no protein, only free amino acids (18.4%) and a trace quantity of lipid (0.4%). Polyunsaturates (47.8%), followed by saturates (24.9%) and monounsaturates (14.8%) dominated the fatty acid profile of the SPI lipid fraction. Both SPI and aHVP had a free fatty acid content