Studies on Flavoring Substances

Part I. Fractionation of flavor components in flavoring substances

Abstract

The commercially available flavoring substances such as beef extract, yeast extract and hydrolyzed vegetable protein, were fractionated into seven fractions (1-VII) by column chromatography on Sephadex G-25 and Amberlite XAD-2, thereafter, the relationship between components and flavors was studied.
Fraction I containing mainly peptides with high molecular weight gave colloidal feeling in organoleptical test, and produced weak meat-like aroma by heating.
Fraction III containing peptides. with low molecular weight and Maillard reaction products gave beef-like flavor and it was elucidated that this fraction was the most important fraction in beef extract.
Fraction IV containing mainly free amino acids was the main component of hydrolyzed vegetable protein, but not so of beef extract. The flavor of fraction IV of yeast extract gave yeasty and brothy feelings, and this fraction could be separated into two fractions giving brothy taste and yeasty odor by column chromatogrphy on Amberlite XAD-2.