Flavor is a major factor that limits the use of many vegetable proteins in foods. In high quality whole cereal grains, flavor and flavor stability present little or no problem; but when some cereals are further processed into protein concentrates and isolates, objectionable flavors can arise from oxidative deteri-oriation of unsaturated fatty esters in protein-bound lipids. However, degermed wheat and corn flours (endosperm products) have little or no flavor. Raw legumes and oilseeds enriched with respect to lipoxygenases and other metallo-proteins possess lipid-derived, objectionable flavor compounds. Lipoxygenase-mediated conversion of lipids to lipohydroperoxides and their subsequent degradation form volatile and nonvolatile constituents responsible for off-flavors. n-Hexanal, 3-cis-hexenal, n-pentylfuran, 2(1-pentenyl)furan, and ethyl vinyl ketone are major contributors to grassy-beany and green flavors. Higher 2,4-alkadienals have oxidized painty, rancid flavors sometimes noted in residual lipids. Geosmin, an oxygenated hydrocarbon, is responsible for the musty, moldy, earthy flavor of dry beans. This compound may contribute to similar flavors noted in soy and corn protein isolates. Thermally degraded phenolic acids account for some of the objectionable cooked odors of soy products that have been subjected to high temperature treatment such as retorting, autoclaving, and sterilization. Oxidized phosphatidylcholine most likely accounts for the bitter taste of soy products. Oxygenated fatty acids, including the bittertasting trihydroxy octadecenoic acids, have been identified in the bitter phosphatidylcholines isolated from soybeans. Oxidized lipids appear to be associatted with the bitter, astringent, and rancid flavors of protein isolates prepared from wet-milled corn germ flour. Grassy-beany, bitter flavor compounds preexist in the maturing soybean and are also generated during processing. In some legumes development of off-flavors can be readily controlled by rapid inactivation of lipoxygenase with heat, alcohol, or acid treatment. Legume powders of acceptable flavor quality can be prepared by wet-milling whole seeds in aqueous alcohols. Extraction of meals with hydrogen bond-breaking solvents, such as alcohols or azeotropic mixtures of hexane and alcohol, effectively removes protein-bound lipids to yield concentrates with greatly improved flavors. Soy protein concentrates approaching the blandness of wheat flour have been prepared by a combination of azeotrope extraction and steaming. Similar processes can also be used to greatly improve flavor scores of corn germ protein isolates. Based on our present knowledge about the identity of off-flavor constituents and how they are derived, much progress has been made to effectively remove or modify them. These developments should result in new emerging technology that would be applicable to the manufacture of highly acceptable protein products from various vegetable sources. © 1979 The American Oil Chemists' Society.
