Sensory properties of whey and soy proteins

Whey and soy proteins are valuable dried ingredients with applications in numerous foods. Characterization and comparison of the flavor properties of these value-added ingredients are needed to interpret analytical flavor chemistry results and to identify specific ingredient applications and marketing strategies. The goals of this study were to develop a sensory lexicon for whey and soy proteins, and to subsequently identify and compare the descriptive sensory properties of whey and soy proteins. Consumers also filled out a survey to probe their opinions and attitudes to dairy and soy products. Twenty-four descriptive sensory attributes were identified to evaluate appearance, flavor, and texture/mouthfeel of rehydrated proteins. Twenty-two samples (14 whey proteins and 8 soy proteins) were selected for descriptive sensory analysis. Proteins were rehydrated (10% solids, [w/v]) and evaluated in triplicate by a highly trained sensory panel (n=10) trained to use the developed language. Both whey and soy proteins were differentiated using the identified language (P < 0.05). Each protein type displayed sensory variability, but different sensory attributes distinguished whey proteins from soy proteins. Consumers (n=147) perceived distinct health benefits associated with dairy and soy products, respectively. These results will enhance ongoing research and product development with these nutritional and functional ingredients.