Flavor-Soy Protein Interactions

Soy protein present in a food can interact with flavor compounds and result in the reduction of flavor intensity (flavor fade). This chapter provides an overview of recent studies on the binding of volatile flavor compounds to food proteins, specifically to soy proteins in both solid state and in aqueous model systems. The occurrence of flavor binding and techniques used to measure flavor-protein interactions are described. In addition, binding capacities of flavor compounds to different food proteins are compared and the factors affecting flavor-protein binding are discussed.