Measurement of flavor-soy protein interactions in low-moisture solid food systems by inverse gas chromatography

Qiaoxuan Zhou, Keith R. Cadwallader

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

Abstract

Selective binding of flavor compounds by soy proteins can lead to persistence of off-flavors and/or flavor fade in formulated soy products. Currently, there is limited information concerning binding of volatile flavor compounds by soy proteins in low-moisture foods. An inverse gas chromatographic (IGC) method was developed and applied to study the influence of flavor compound chemical structure and environmental relative humidity (RH) on flavor-soy protein interactions in solid food systems. Binding of selected buttery flavor compounds to wheat versus soy-containing crackers was measured to evaluate the potential of using this technique to measure flavor binding in real foods. Sensory evaluation also was conducted to further evaluate the possibility of using IGC data to predict the sensory impact of flavor binding.

Original languageEnglish (US)
Title of host publicationFood Flavor
Subtitle of host publicationChemistry, Sensory Evaluation, and Biological Activity
PublisherAmerican Chemical Society
Pages45-54
Number of pages10
ISBN (Print)9780841274112
DOIs
StatePublished - Sep 30 2008

Publication series

NameACS Symposium Series
Volume988
ISSN (Print)0097-6156
ISSN (Electronic)1947-5918

ASJC Scopus subject areas

  • Chemistry(all)
  • Chemical Engineering(all)

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    Zhou, Q., & Cadwallader, K. R. (2008). Measurement of flavor-soy protein interactions in low-moisture solid food systems by inverse gas chromatography. In Food Flavor: Chemistry, Sensory Evaluation, and Biological Activity (pp. 45-54). (ACS Symposium Series; Vol. 988). American Chemical Society. https://doi.org/10.1021/bk-2008-0988.ch004