Sensory Evaluation of Binding of Vanillin by Fababean Proteins

Authors

  • P. K. W. NG,

    1. Authors Ng and Bushuk are with the Food Science Dept, Univ. of Manitoba, Winnipeg, Manitoba, Canada R3T 2N2. Author Hoehn's present address: Swiss Federal Research Station, Wadenswil, Switzerland.
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  • E. HOEHN,

    1. Authors Ng and Bushuk are with the Food Science Dept, Univ. of Manitoba, Winnipeg, Manitoba, Canada R3T 2N2. Author Hoehn's present address: Swiss Federal Research Station, Wadenswil, Switzerland.
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  • W. BUSHUK

    1. Authors Ng and Bushuk are with the Food Science Dept, Univ. of Manitoba, Winnipeg, Manitoba, Canada R3T 2N2. Author Hoehn's present address: Swiss Federal Research Station, Wadenswil, Switzerland.
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  • Publication No. 128 of the Food Science Department.

ABSTRACT

Sensory studies were conducted to estimate the perceived vanillin flavor of protein-vanillin systems that contained free vanillin and vanillin bound to fababean protein micellar mass (PMM). Nine panelists used the magnitude estimation technique to evaluate vanillin flavor by tasting. A power function was established from a series of different concentrations of vanillin solutions versus their respective sensory estimates of vanillin flavor and used to convert sensory estimates to perceived vanillin concentrations of the vanillin-PMM slurries. The perceived vanillin in vanillin-PMM systems was directly related to the free vanillin in the corresponding system as determined by HPLC, indicating that only the free vanillin contributed to the flavor. Thus, instruments can be used to predict human perception of a particular flavorant in a food system of flavor-protein interactions.

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