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Flavor Characteristic of Soymilk Made by Three Differernt Processing Methods(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2010年03期
Page:
494-497
Research Field:
Publishing date:

Info

Title:
Flavor Characteristic of Soymilk Made by Three Differernt Processing Methods
Author(s):
LV Yan-chun;  GUO Shun-tang
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083，China
Keywords:
Soybean; Tolerance to high planting density; Leaf traits
PACS:
TS214.2
DOI:
10.11861/j.issn.1000-9841.2010.03.0494
Abstract:
The contents and the sensory descriptive of flavor compounds of soymilk produced with traditional technology, hot water grinding, and roast processing were analyzed. As a result, the sensory scores of beany flavors and sweet aromas in traditional soymilk were all higher, however, those were all lower in soymilk made with hot water grinding and roast processing. The contents of beany flavor compounds (hexanal, hexanol and 1-octen-3-ol) in traditional soymilk were 276, 76； 23, 17； 4, 2times of in hot water grinding soymilk and roasted soymilk, respectively. (E)-2-hexenal and (E)-2-octenal which present sweet aroma in Chinese traditional soymilk were 3.7, 7.1and 5.8, 8.3 times of in hot water grinding soymilk and roasted soymilk, respectively. In addition, the higher the lipoxygenase activity was, the more total off-flavor and aroma compounds.

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Last Update: 2014-09-14