Processing Modulation of Soymilk Flavor Chemistry

摘要

Undesirable beany odors in soymilk are mainly caused by enzymatic polyunsaturated lipid oxidation. Over the last 40 years many different chemical or physical processes were designed to eliminate the beany odor. This paper describes the use of Gas Chromatography-Olfactometry (GC-O) and Gas Chromatography Mass Spectrometry (GC-MS) to profile the aroma of soymilks made by aerobic and anaerobic processes. Aroma compounds like hexanal (grassy), 1-octen-3-one (mushroom), (E,Z)-2,6-nonadienal (cucumber), 2-nonenal (chalky), 2,4-decadienal (oily), methional (cooked potato), and beta-damascenone (floral) were measured. The processing effects will be discussed in terms of their impact on flavor.