Gas chromatography olfactometry/mass spectrometry (GCO/MS) studies on static and concentrated headspace of the aqueous slurries from soy protein concentrate (SPC) revealed acetaldehyde, methanethiol, hexanal, dimethyl trisulfide (DMTS), and 2‐pentyl furan as the most odorous volatiles. Further aroma extract dilution analysis (AEDA) of the volatile extracts identified the following as the odorous substances: hexanal, 2‐heptanone, octanal, 2‐octanone, 1‐octen‐3‐one, DMTS, 3‐octen‐2‐one, 2‐decanone, benzaldehyde, 2‐pentyl pyridine and trans, trans ‐2,4‐ nonadienal, along with several unidentified odorants. Methanethiol and acetaldehyde, which have low boiling points, were not detected by AEDA, however. This is the first time that acetaldehyde, methanethiol, and dimethyl trisulfide have been identified as primary odorants in SPC.
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Lei et al. (2001) studied this question.
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