Flavor profiles of soymilk processed with four different processing technologies and 26 soybean cultivars grown in China. (10th January 2018)

• Record Type: Journal Article
• Authors: Yu, Hansong; Liu, Ruixue; Hu, Yaohui; Xu, Baojun
• Is Part Of: International journal of food properties. Volume 20(2017)Supplement 3
• Page Start: S2887
• Page End: S2898
• Publication Date: 2018-01-10
• Subjects: Soymilk -- Flavor -- Soybean cultivar -- Processing technologies; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664.0705
• DOI: 10.1080/10942912.2017.1382507
• Languages: English
• ISSNs: 1094-2912

Abstract

ABSTRACT: The objective of the current study was to discover how processing technology affects beany flavor of soymilk. Four different technology routes, namely soaked soybean-boiling before filtration, soaked soybean-boiling after filtration, dry soybean-boiling before filtration (DS-BBF soymilk), and dry soybean-boiling after filtration, and 26 soy cultivars were utilized to process soymilk. The nine odor compounds hexanal, hexanol, trans -2-nonenal, 1-octen-3-ol, trans, trans -2, 4-decadienal, benzaldehyde, 2-pentyl furan, 1-octen-3-one, trans, trans -2, 4-nonadienal were detected by headspace gas chromatography using 2-methyl 3-heptanone as the internal standard. The results showed that both soybean cultivars and the different processing technologies significantly affect the soymilk flavor. The DS-BBF soymilk and Wuxingdou 2 had the lowest total odor compounds content. Therefore, DS-BBF processing method is suggested to produce the low beany flavor of soymilk in the industry.