Abstract
Descriptive sensory analysis (DA) and gas chromatography (GC) analysis were conducted to investigate changes in aroma characteristics of simulated beef flavour (SBF) upon addition of soy protein isolate (SPI). Five attributes (beefy, roasted, yeasty, soymilk-like and cereal) were selected to assess various mixtures of SBF and SPI. The results of DA confirmed that “roasted”, “beefy” and “yeasty” notes were highly positively correlated with SBF concentration, and the beefy related notes were substantially suppressed by increasing SPI content. Fifteen peaks from GC analysis were selected as indicator peaks to represent beefy attribute based on their odour-active properties assessed by GC–olfactometry and correlation of their peak areas with beefy intensity in mixtures of SPI and SBF assessed by DA. The indicator peaks may form the basis of further research to explicate the nature of SPI–SBF interactions to explain the suppression of perceived intensity of beef flavour in soy protein products.
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