VOLATILE COMPONENTS OF AN UNFLAVORED TEXTURED SOY PROTEIN

Aroma volatiles of textured soy proteins (TSP) were extracted and concentrated to a valid isolate using established techniques. By GC-MS [gas chromatography-mass spectrometry] mainly, 146 positive identifications and 26 partial characterizations were made. The majority have not been published previously as volatiles of TSP or relevant raw materials (raw soybeans, flakes, flours, concentrates, isolates). Some are probably natural soybean metabolites-.beta.-damascenone and bovolide being reported here for the first time in soy. Many result from lipid oxidation/degradation and from heating sugars and/or amino acids. Carotenoid degradation and aromatic ring fusion are also indicated, and could play a hitherto undetermined role in soy processing technology.