Masking of Soy Protein Flavor by Tomato Sauce

Flavor interaction in a model system consisting of 5% (w/w) soy protein in a series of tomato sauces containing 55–100% commercial tomato paste was evaluated by six trained panelists. Intensities of the tomato flavors were found to increase with tomato concentration. The combination of the soy and tomato components resulted in the repression of the bitter, harsh and astringent tomato flavors, and significantly reduced the overall flavor and acidic intensities of the tomato component. Individual odors and flavors of the soy protein became indistinguishable in soy/tomato mixtures. There was a substantial reduction in the overall soy odor, flavor and aftertaste with the increase in tomato concentration.