Journal of the American Oil Chemists’ Society

, Volume 51, Issue 1, pp 95A–97A

Interaction of flavor compounds with soy protein

  • Hans A. Gremli
Plenary Session II—Soy Protein Products, Their Production, And Properties

DOI: 10.1007/BF02542100

Cite this article as:
Gremli, H.A. J Am Oil Chem Soc (1974) 51: 95A. doi:10.1007/BF02542100


The addition of flavors to soy protein products often results in a loss or change of the flavor. Processing parameters and especially the specific sorption properties of soy protein for many organic compounds strongly influence the flavor performance in such products. A systematic study on the interactions of individual classes of flavor compounds (alcohols, carbonyls, etc.) has been conducted in our laboratory. We will report on the methods used and the results obtained and will discuss the practical consequences for flavoring soy products. The discussion also will include the influence of processing conditions during texturization of soy protein on the flavors.

Copyright information

© AOCS Press 1974

Authors and Affiliations

  • Hans A. Gremli
    • 1
  1. 1.Food Technology LaboratoryGivauden EsrolkoDübendorfSwitzerland