Abstract
ABSTRACTPhenolic acids have been proposed to be responsible for sour, bitter, and astringent flavors found in vegetable proteins. Corn germ protein flour (CGPF) was subjected to three treatments, i.e., ethanol‐washing, heat‐treatment, and acid‐washing, to remove phenolic compounds. Sensory descriptive analysis was used to evaluate differences in taste among CGPF products. Eight phenolic acids in the extracts of CGPF samples were identified and quantified by gas chromatography, o‐Coumaric, p‐coumaric, and ferulic acids were the principal phenolic acids in the free and soluble esters fractions of CGPF products. Taste thresholds for the acids were 20, 48, and 90 ppm, respectively. Models were established to predict taste characteristics of CGPF products from phenolic acid content.
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