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Soy flavor and its improvement.

G MacLeod¹, J Ames

¹Department of Food and Nutritional Sciences, King's College London, England.

Critical Reviews in Food Science and Nutrition

|January 1, 1988

Summary

Soy protein

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Area of Science:

Food Science and Technology
Protein Chemistry

Background:

Soy protein materials exhibit undesirable flavors impacting high-protein food development.
Flavor issues stem from inherent bean characteristics, processing, and storage.

Purpose of the Study:

To review literature on soy flavor challenges.
To summarize patents for soy flavor improvement processes.

Main Methods:

Literature review of scientific evidence.
Analysis of published patents.

Main Results:

Soy flavor issues include lack of positive flavor, presence of off-flavors, tenacious binding to proteins, and difficulty in removal/masking.
Various patented processes exist for soy flavor enhancement.

Conclusions:

Addressing soy flavor is critical for advancing soy-based high-protein foods.
Existing literature and patents offer insights into overcoming these flavor challenges.