Flavor profiles of soymilk processed with four different processing technologies and 26 soybean cultivars grown in China

• DOI: 10.1080/10942912.2017.1382507
• Publication Date: 2018-01-11T02:22:08Z
• Authors: Hansong Yu; Ruixue Liu; Yaohui Hu; Baojun Xu
• Keywords: 2. Zero hunger; 0404 agricultural biotechnology; 04 agricultural and veterinary sciences

The objective of the current study was to discover how processing technology affects beany flavor soymilk. Four different routes, namely soaked soybean-boiling before filtration, after dry filtration (DS-BBF soymilk), and 26 soy cultivars were utilized process 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 detected by headspace gas chromatography using 2-methyl 3-heptanone as internal standard. results showed that both soybean technologies significantly affect soymilk flavor. DS-BBF Wuxingdou 2 had lowest total content. Therefore, method is suggested produce low in industry.