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Annual Report of Progress
to the
MISSISSIPPI SOYBEAN PROMOTION BOARD
for 1997


Project Title: Process Flavorings from Soybeans
Project Leader: Dr. Keith R. Cadwallader
Dept. Food Science & Technology
Mississippi Agricultural and Forestry Experiment Station
Mississippi State University
Box 9805
Mississippi State, MS 39762

Objectives & Significant Accomplishments

The second phase 2 of this project was to evaluate precursor systems for the development of process flavorings from enzyme-hydrolyzed vegetable protein (E-HVP). Optimal conditions for the hydrolysis of commercial defatted soybean meal (DSM) using the com mercial enzyme Flavourzyme (Novo) were previously established. A precursor system of E-HVP with ribose and cysteine resulted in a process flavor with chicken/beef-like characteristics. In preliminary studies we found that by varying the levels of precurso rs (cysteine and ribose) it is possible to direct the reaction so that the flavor characteristics of the final process flavor would flavor either beef or chicken. We developed a trained panel of MSU scientists (expert panel) to aid in the optimization of process parameters. Response surface methodology (RSM) was employed for this optimization using the responses (dependent variables) of the above p anel and those from an untrained (consumer) panel. Five independent variables were chosen for simultaneous evaluation by RSM: pH, cooking temperature, cooking period, ribose level, and cysteine level. E-HVP concentration was fixed at 10% w/v (aqueous). Based on consumer acceptance data we found that the following conditions were optimal: pH = 6, temperature = 99¡C, time = 1.5 h, ribose amount = 0.0005 mol, and cysteine amount 0.0005 mol. The trained sensory panel scored this process flavoring as chicken-like with some roast beef-like characteristics. This same product received a high acceptability score of 7 .0 on a nine point hedonic scale. Process flavorings made under optimal conditions were characterized by both sensory and instrumental analyses. The predominant aroma compounds in this process flavor were identified as 2-furfurylthiol, 2-methyl-3-furanthiol, dimethltrisulfide, 2-methylpropanal, maltol, methanethiol, and 2-acetyl-1-pyrroline. All of these compounds were thermally generated from reaction of sugars and amino acids. These data are important for establishing quality criteria for the process flavor. The presence of some aroma compounds, such as maltol, might be undesirable in certain flavors, such as pork, turkey, or when a "pure" chicken flavor is desired. Also, other amino acid/sugar combinations that we tested resulted in process flavorings with burnt characteristics--presumably due to presence of amides. Further studies (1998) will focus on reducing or removing the amides and other off-flavors from the E-HVP so that a wider range of precursors can be successfully employed in development of process fla vorings.
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Soybeans in Mississippi
Mississippi Agricultural and Forestry Experiment Station 
Mississippi State University Extension Service
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