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Phenolic acids have been proposed to be responsible for sour, bitter, and astringent flavors found in vegetable proteins. Corn germ protein flour (CGPF) was subjected to three treatments, i.e., ethanol-washing, heat-treatment, and acid-washing, to remove phenolic compounds. Sensory descriptive analysis was used to evaluate differences in taste among CGPF products. Eight phenolic acids in the extracts of CGPF samples were identified and quantified by gas chromatography. oCoumaric, p-coumaric, and ferulic acids were the principal phenolic acids in the free and soluble esters fractions of CGPF products. Taste thresholds for the acids were 20, 48, and 90 ppm, respectively. Models were established to predict taste characteristics of CGPF products from phenolic acid content.

Eight sensory attributes were established to differentiate aroma characteristics among four kinds of corn germ protein flours (CGPF) processed by treatments to improve flavor quality. The projections of sample and conceptual spaces on a two‐dimensional scale reflected aroma differences among samples evaluated by panelists. Volatiles of samples were separated by gas chromatography, and peaks that elicited olfactory responses were recorded as instrumental data. The projections of sample and volatile compound spaces reflected changes of volatiles by treatments. Relationships between sensory and instrumental data were elucidated by superimposing the two spatial maps. In general, treated CGPF samples had less grainy, brown, corn‐like and sweet notes than untreated CGPF samples. However, there were more green, musty and chemical notes in the treated CGPF samples.