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Phenolic Acid Contributions to Taste Characteristics of Corn Germ Protein Flour Products
Author(s) -
HUANG C.J.,
ZAYAS J.F.
Publication year - 1991
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1991.tb04759.x
Subject(s) - taste , chemistry , food science , astringent , ferulic acid , germ , phenolic acid , amino acid , p coumaric acid , chromatography , organic chemistry , biochemistry , biology , antioxidant , microbiology and biotechnology
Phenolic acids have been proposed to be responsible for sour, bitter, and astringent flavors found in vegetable proteins. Corn germ protein flour (CGPF) was subjected to three treatments, i.e., ethanol‐washing, heat‐treatment, and acid‐washing, to remove phenolic compounds. Sensory descriptive analysis was used to evaluate differences in taste among CGPF products. Eight phenolic acids in the extracts of CGPF samples were identified and quantified by gas chromatography, o‐ Coumaric, p ‐coumaric, and ferulic acids were the principal phenolic acids in the free and soluble esters fractions of CGPF products. Taste thresholds for the acids were 20, 48, and 90 ppm, respectively. Models were established to predict taste characteristics of CGPF products from phenolic acid content.