Compounds contributing to the odor of aqueous slurries of soy protein concentrate

Q. Lei, W. L. Boatright

Research output: Contribution to journalArticlepeer-review

32 Scopus citations


Gas chromatography olfactometry/mass spectrometry (GCO/MS) studies on static and concentrated headspace of the aqueous slurries from soy protein concentrate (SPC) revealed acetaldehyde, methanethiol, hexanal, dimethyl trisulfide (DMTS), and 2-pentyl furan as the most odorous volatiles. Further aroma extract dilution analysis (AEDA) of the volatile extracts identified the following as the odorous substances: hexanal, 2-heptanone, octanal, 2-octanone, 1-octen-3-one, DMTS, 3-octen-2-one, 2-decanone, benzaldehyde, 2-pentyl pyridine and trans, trans-2,4- nonadienal, along with several unidentified odorants. Methanethiol and acetaldehyde, which have low boiling points, were not detected by AEDA, however. This is the first time that acetaldehyde, methanethiol, and dimethyl trisulfide have been identified as primary odorants in SPC.

Original languageEnglish
Pages (from-to)1306-1310
Number of pages5
JournalJournal of Food Science
Issue number9
StatePublished - 2001


  • Aroma extract dilution analysis
  • Gas chromatography olfactometry/mass spectrometry (GCO/MS)
  • Headspace analysis
  • Soy protein concentrates

ASJC Scopus subject areas

  • Food Science


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