This journal article of the Iowa Agriculture and Home Economics Experiment Station, Iowa State Univ., Ames, Iowa, project nr 6571 and 3766 was supported in part by USDA NRI grant nr 2001-35503-10814, the NASA Food Technology Commercial Space Center, the Center for Crops Utilization Research, Hatch Act and State of Iowa funds.
Bitterness of Soy Extracts Containing Isoflavones and Saponins
Article first published online: 30 JUN 2006
Journal of Food Science
Volume 71, Issue 3, pages S211–S215, April 2006
How to Cite
Aldin, E., Reitmeier, H. A. and Murphy, P. (2006), Bitterness of Soy Extracts Containing Isoflavones and Saponins. Journal of Food Science, 71: S211–S215. doi: 10.1111/j.1365-2621.2006.tb15643.x
- Issue published online: 30 JUN 2006
- Article first published online: 30 JUN 2006
- MS 20050427 Submitted 7/14/05, Revised 9/26/05, Accepted 12/18/05.
ABSTRACT: Chemical profiles of isoflavones and saponins in defatted soy flakes, soy protein isolate, and soy germ extracts were determined. The isoflavone and saponin concentration and distribution in the soy extracts were different. Recognition thresholds for bitterness were lower for extracts of defatted soy flake and soy protein isolate than for soy germ extract in water. Bitterness thresholds were higher in milk; bitterness was detected in the soy flake extract at lower concentrations of isoflavone and saponins than in isolate or germ extracts. Soy protein isolate extracts were less astringent and had less off-flavor than the soy flake and soy germ extracts in water at same total isoflavone concentration. The distribution of isoflavone and saponin forms compared with threshold and descriptive analysis suggested that the β-malonyl-glucoside isoflavone and the 2,3-dihydro-2,5-dihydroxy-6-methyl-4H-pyran-4-one (DDMP) -saponins may be the components responsible for flavor differences in soy matrices.