Development of a meat-like process flavoring from soybean-based enzyme-hydrolyzed vegetable protein (E-HVP)

Response surface methodology (RSM) was used to develop a meat-like process flavoring agent from enzyme-hydrolyzed vegetable protein (E-HVP), Five factors were evaluated: pH (3.6 to 8.4), temperature (51 to 99 degreesC), heating period (0.3 to 2.7 h), amount of ribose (0 to 1 x 10(-3) mel) and amount of cysteine (0 to 1x10(-3) mol). Sensory analysis limited to aroma in terms of overall liking and intensity of specific aroma attributes was investigated. The aroma attributes measured included bean-like, potato-like, Brussels sprouts-like, molasses-like, chicken-like, beef-like, egg-like, roasted and apple sauce-like). Based on the fitted surfaces and consumer test data (overall: liking), the optimum reaction conditions for production of a meat-like flavoring were pPI 6, 99 degreesC reaction temperature, 1.5 h heating time, 5 x 10(-4) mol of ribose and 5 x 10(-4) mol of cysteine.