Temperature flavor binding

In this study the physical parameters involved in interaction of a major class of meat flavorants, methyl pyrazines, with soy proteins were determined at meat roasting temperatures. Beef diffusate, the water soluble, low molecular weight fraction that constitutes about IX of beef, was shown to contain the necessary precursors to obtain a desirable, thermally generated meat aroma (8). Diffusate was heated under controlled conditions and generated volatiles were transferred to a gas chromatograph for separation and quantitation. Methyl pyrazines, either from heated diffusate or from standard solutions, were measured in the presence of purified soy proteins and the thermodynamics of binding were determined. 

The QCM sensors [5] have gained popularity because they are operated at room temperature and allow combinations of selective layers different to those of MOS, MOSFET and PC sensors. The QCM measures physical mass of the analyte by recording the change in frequency of a quartz crystal when the analyte binds to it. Layers of gas chromatographic stationary phases and natural or synthetic lipids can discriminate between alcoholic drinks, perfume and flavor odorants. 

O Keefe, S.E A.R Resurreccion L.A. Wilson PA. Murphy. Temperature effect on binding of volatile flavor compounds to soy protein in aqueous model system./. FoodSci. 1991b, 56, 802-806. 

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