Identification of character impact odorants of different soybean lecithins

The potent odorants of standardized, enzymatically hydrolyzed, and deoiled soybean lecithins were characterized systematically by combined gas chromat ography/mass spectrometry and olfactometry. Sixty-one odorants were identif ied; 53 of these odor-active compounds have not previously been reported as odorants of soybean lecithin flavor. By aroma extract dilution analysis an d modified combined hedonic and response measurement the following odorants showed the highest flavor dilution factors and CHARM values: (E,E)-2,4-dec adienal (deep-fried), (E)-beta-damascenone (apple-like), 2,3-diethyl-5-meth ylpyrazine (roasty, earthy), (E)-2-nonenal (cardboard-like), trans-4,5-epox y-(E)-2-decenal (metallic), 1-nonen-3-one (mushroom-like), 2-ethyl-3,5-dime thylpyrazine (roasty, earthy), and 1-octen-3-one (mushroom-like). Enzymatic hydrolysis intensified especially the roasty sensation of 2,3-diethyl-5-me thylpyrazine, whereas deoiling effected a general significant decrease in o lfactory perception on the nitrogen-containing compounds. In addition, sens ory profiles of nasal and retronasal lecithin odor were performed.