Interactions of flavor compounds in model food systems using benzyl alcohol as an example

Binding of Vanillin by Fababean Proteins

“…2). Similar results were reported by King and Solms (1979) on binding studies of benzyl alcohol and soy isolate. According to the derived binding data (Table 3), the number of binding sites per mole of protein appears to decrease with increasing PMM concentration.…”

“…INTERACTIONS between small molecules and proteins in food systems have been extensively investigated (Beyeler and Solms, 1974;Gremli, 1974;King and Solms, 1979;Kinsella and Damodaran, 1981;O'Neil and Kinsella, 1987). The effects of these interactions are dependent upon the structure of the proteins and the ligands, and conditions of the interactions (Beyeler and Solms, 1974;Kinsella, 1980, 1981a;Gremli, 1974;King and Solms, 1979;Damodaran, 1980, 1981;Mohammadzadeh-k et al, 1969).…”

Interactions of Milk Proteins and Volatile Flavor Compounds: Implications in the Development of Protein Foods

“…The authors suggested that the binding of aroma compounds was due to both hydrophobic and electrostatic forces. King and Solms (1979) found the interaction between labeled ( 14 C) benzyl alcohol and denatured BSA to be reversible. The interaction was independent of pH and ionic strength, confirming a dominance of hydrophobic interactions.…”

“…Other equilibrium techniques include liquid–liquid partitioning (Spector and others 1969; Spector 1975; Damodaran and Kinsella 1980b) and radioactivity counting (King and Solms 1979). For a few hardly volatile and water‐soluble flavor compounds, such as vanillin or benzaldehyde, HPLC methods have been developed to determine the free flavor after equilibration with the protein (Ng and others 1989a; McNeill and Schmidt 1993; Andriot and others 1999; Li and others 2000; Chobpattana and others 2002).…”

Binding of Alcohols by Soy Protein in Aqueous Solutions

“…The study by Gremli (1974), however, indicated no interactions of alcohols with soy protein. On the contrary, King and Solms (1979) found reversible adsorption of benzyl alcohol on denatured bovine serum albumin and soy protein.…”