Olfactory perception of major odorants found in the headspace of aqueous soy protein isolate slurries

Concentrations of hexanal, methanethiol, 2-pentyl furan and dimethyl trisulfide (DMTS) in the headspace above aqueous soy protein isolates (SPI) slurries were quantified through gas chromatography/mass spectrometry (GC/MS). Simulation of the characteristic odor of SPI was attempted by combining these 4 odorants in water to recreate headspace concentrations found above the aqueous slurries of SPI. Sensory characteristics of the combined odorants were compared with each individual odorants. The mixture of combined odorants was perceived to possess more resemblance to the characteristic odor of SPI than any individual odorant and was rated a 5 on a 10-point scale. A 2nd sensory evaluation showed that 2-pentyl furan suppressed the perceived intensity of DMTS.