Sensory effect of the sorption of some flavouring agents on blood plasma protein preparations

Presented investigations included the assessment of the sorption of selected flavouring agents on blood plasma preparations. The following aromatizing spices were used: marjoram, dried garlic, lovage, pepper, nutmeg and smoke flavour preparations. Thresholds of recognition of the spices mentioned above were determined at the temperatures of 10, 20 and 40 degrees C. For different quantities of protein a definite influence of temperature was determined. Similarly the quantity of protein exerted influence upon the intensity of the sorption of the odour of spices. The analysis of the results obtained in the investigations allows an interpretation of the character of binding between the flavouring agents and the protein preparations. It turned out that this process is the resultant of chemisorption and physical sorption.