Characterization of the Major Odor-Active Off-Flavor Compounds in Normal and Lipoxygenase-Lacking Soy Protein Isolates by Sensory-Directed Flavor Analysis,Journal of Agricultural and Food Chemistry

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Characterization of the Major Odor-Active Off-Flavor Compounds in Normal and Lipoxygenase-Lacking Soy Protein Isolates by Sensory-Directed Flavor Analysis
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2023-05-18 , DOI: 10.1021/acs.jafc.3c00793
Xuejie Li ₁ , Wentao Zhang ₁ , Xiangquan Zeng ₁ , Yu Xi ₁ , Yan Li ₁ , Bowen Hui ₁ , Jian Li ₁

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The major off-flavor odorants of normal (NOR) and lipoxygenase-lacking (LOX-lack) soy protein isolates (SPIs) were discriminated by sensory-directed flavor analysis. A total of 32 odor-active off-flavor compounds were detected in SPIs, and 19 of them with flavor dilution (FD) factors ranging from 3 to 2187 were quantified by external standard curves. It was found that hexanal and nonanal dominated in the off-flavor profile of SPIs regarding their odor activity values (OAVs) and FD contributions, followed by octanal, 1-hexanol, 1-octen-3-ol, 2-heptone, and benzaldehyde. To further improve the precision of quantification, the above 7 major odor-active off-flavor compounds were requantified by stable isotope dilution assays (SIDA) for the first time. The results suggested that the sensory differences between NOR and LOX-lack SPIs could be mainly due to the reduced C6/C9 aldehydes and alcohols rather than 1-octen-3-ol and benzaldehyde. Finally, these differential compounds were further verified by the spiking experiment.

更新日期：2023-05-18

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