Flavor-protein interactions for four plant proteins with ketones and esters

Silvia J.E. Snel, Mirela Pascu, Igor Bodnár, Shane Avison, Atze Jan van der Goot, Michael Beyrer*

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

2 Citations (Scopus)


The interaction between flavors and proteins results in a reduced headspace concentration of the flavor, affecting flavor perception. We analyzed the retention of a series of esters and ketones with different chain lengths (C4, C6, C8, and C10) by protein isolates of yellow pea, soy, fava bean, and chickpea, with whey as a reference. An increase in protein concentration led to a decrease in flavor compound in the headspace as measured with atmospheric pressure chemical ionization time-of-flight mass spectroscopy (APCI-TOF-MS). Flavor retention was described with a flavor-partitioning model. It was found that flavor retention could be well predicted with the octanol-water partitioning coefficient and by fitting the hydrophobic interaction parameter. Hydrophobic interactions were highest for chickpea, followed by pea, fava bean, whey, and soy. However, the obtained predictive model was less appropriate for methyl decanoate, possibly due to its solubility. The obtained models and fitted parameters are relevant when designing flavored products with high protein concentrations.

Original languageEnglish
Article numbere16503
Number of pages11
Issue number6
Publication statusPublished - Jun 2023


  • Chickpea
  • Fava bean
  • Hydrophobic interactions
  • Partitioning
  • Pea
  • Soy
  • Whey


Dive into the research topics of 'Flavor-protein interactions for four plant proteins with ketones and esters'. Together they form a unique fingerprint.

Cite this