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The Construction of Soymilk Model System and the Study of Its Flavors(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2015年04期
Page:
679-684
Research Field:
Publishing date:

Info

Title:
The Construction of Soymilk Model System and the Study of Its Flavors
Author(s):
SUN Ling-xiang;  YE Ting;  HUA Yu-fei;  KONG Xiang-zhen
School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
Keywords:
Model system;  LOX;  Soymilk flavor;  PCA;  GC-MS
PACS:
-
DOI:
10.11861/j.issn.1000-9841.2015.04.0679
Abstract:
The soybean protein, lipids, endogenous enzymes and polyphenols are mixed to be a emulsion system by a certain method.Under different orthogonal reaction conditions, volatiles of simulation system are determined by HS-SPME-GC-MS, and the optimal reaction conditions for catalytic oxidation of lipoxygenases to produce flavor compounds in simulation system was pH7.0, 40℃, 30 min. Model system under this reaction conditions produced a large amount of characteristic soybean flavors, and confirmed that the soybean emulsion flavor simulation system had good comparability with soymilk through the principal component analysis (PCA) of the composition of flavors. Sensory evaluation showed that the model system possessed characteristic soymilk flavor, but there were some differences in their fidelity, soybean aroma and so on.

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Last Update: 2015-09-01