Flavor-soy protein interactions

Inthawoot Suppavorasatit, Keith R. Cadwallader

Research output: Chapter in Book/Report/Conference proceedingConference contribution


Soy protein present in a food can interact with flavor compounds and result in the reduction of flavor intensity (flavor fade). This chapter provides an overview of recent studies on the binding of volatile flavor compounds to food proteins, specifically to soy proteins in both solid state and in aqueous model systems. The occurrence of flavor binding and techniques used to measure flavor-protein interactions are described. In addition, binding capacities of flavor compounds to different food proteins are compared and the factors affecting flavor-protein binding are discussed.

Original languageEnglish (US)
Title of host publicationChemistry, Texture, and Flavor of Soy
EditorsKeith R Cadwallader, Sam K C Chang
PublisherAmerican Chemical Society
Number of pages21
ISBN (Electronic)‍9780841225626
ISBN (Print)9780841225619
StatePublished - Dec 14 2010

Publication series

NameACS Symposium Series
ISSN (Print)0097-6156
ISSN (Electronic)1947-5918

ASJC Scopus subject areas

  • Chemistry(all)
  • Chemical Engineering(all)


Dive into the research topics of 'Flavor-soy protein interactions'. Together they form a unique fingerprint.

Cite this