Analysis of flavor quality and residual solvent of soy protein products

A simple, direct, gas Chromatographic technique is described for eluting and resolving residual solvent and flavor-related volatile components from soy products such as flour and protein isolates. No prior enrichment of volatiles is necessary. A sample, together with a small amount of water, is secured in a glass liner and placed in the heated injection port of a gas Chromatograph. The volatiles are rapidly steam distilled from the sample by the heat, moisture, and flow of carrier gas and are adsorbed on the chromatographic column in situ. Residual solvent and other volatiles adsorbed on the column are resolved by temperature-programmed gas chromatography and identified by combined gas chromatography-mass spectrometry. The correlation between taste panel flavor score and concentration of volatile components is significant at the 1% level. Presented at the AOCS Meeting, New York, May 1977.