New research by Synergy Flavors Inc., to be published soon, characterizes and compares the binding interactions between milk and soy proteins with flavor compounds. This study builds on previous work addressing flavor challenges in protein-based beverages.
Proteins in food matrices interact with flavor compounds, influencing the perceived flavor of products. Prior research has shown that both milk and soy proteins bind with flavor compounds, often reducing the retention of desirable flavors. Synergy’s study, conducted in collaboration with North Carolina State University (NCSU), combined sensory analysis and flavor chemistry to examine various protein sources. The experiment analyzed four protein sources: two milk protein concentrates (85% protein) and two soy protein isolates (90% protein), each rehydrated at 10% w/v solids. These were tested with eight volatile flavor compounds: ethyl butyrate, 2-methylbutyric acid, ethyl pyrazine, vanillin, ethyl maltol, phenylethyl alcohol, diacetyl, and hexanal. Each compound was added to the rehydrated proteins, and analyses were performed in triplicate. Volatile compound analysis (SPME-GC-MS) and descriptive sensory analysis were conducted at 0, 24, and 48 hours at 10°C. The percentage of bound volatile compounds was calculated by comparing peak areas in protein solutions to those in water controls. Ultrafiltration was used to confirm protein binding, as bound volatiles are retained while unbound ones pass into the permeate. Results showed that after 48 hours, milk proteins had the lowest degree of binding with hexanal, diacetyl, ethyl pyrazine, ethyl butyrate, and 2-methylbutyric acid, while soy proteins had the highest (p<0.05). No significant differences (p>0.05) were found for phenylethyl alcohol, vanillin, and ethyl maltol binding between milk and soy proteins. Sensory profile differences aligned with volatile compound results. Temperature and protein concentration significantly impacted flavor-protein interactions (p<0.05). Synergy continues to advance in the sports nutrition market through collaboration with its parent company, Carbery, a whey protein manufacturer. This unique industry affiliation combines Synergy’s flavor expertise with Carbery’s 40 years of specialist research in whey protein, concentrates, isolates, and hydrolysates for endurance, strength training, and recovery. Together, they enable formulators to develop nutritional bars, beverages, and powders with balanced taste and performance.Carbery collaborates with Food for Health Ireland (FHI), a consortium of academic and government researchers alongside major Irish dairy producers. This partnership focuses on advancing protein science by researching, developing, and manufacturing functional milk-derived ingredients. These innovations target health improvements in sports nutrition, weight management, healthy aging, and infant nutrition.
