Abstract
Abstract The influence of ingredients such as glucosamine, sucrose, ascorbic acid, and/or polyethylene glycol, on the release of beefy aroma components of simulated beef flavour (SBF) in the presence of soy protein isolate (SPI), were investigated. Conformational changes of SPI protein structure induced by the added ingredients were also detected. Addition of ascorbic acid alone or with polyethylene glycol resulted in reduction of disulfide bonds, increase in surface hydrophobicity and increase in unordered structure of SPI. The SPI–SBF mixtures containing ascorbic acid alone or with polyethylene glycol showed increased GC peak areas of indicator peaks, which were associated with an increase in the perceived beef characteristic attributes in descriptive analysis, as expressed by enhancement of roasted note and diminishing of soymilk-like and cereal notes. These results provide the basis for further research to elucidate strategies to maximize perception of beefy aroma in soy based products.
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