Composition, sensory attributes, and flavor of dry- and oil-roasted soynuts after roasting and during storage.

摘要

Five food-grade soybean cultivars were dry- and oil-roasted and stored for 6 months. The effects of cultivar, roasting, and storage on soybean composition, sensory characteristics, and flavor attributes were determined. Oil-roasted soynuts had significantly higher lipid contents than raw soybeans and dry-roasted soynuts due to the absorption of oil. Reductions were observed in reducing sugars and free amino acids with roasting.; Sensory characteristics of roasted soynuts were determined by descriptive analysis and consumer acceptability panels. Dry-roasted soynuts were higher in cereal-like aroma, bitter flavor, and beany flavor intensities. The oil-roasted soynuts had higher roasted aroma, rancid aroma, roasted flavor, nutty flavor, sweet flavor, and oily flavor intensities compared to the dry-roasted soynuts. Consumer panelists preferred the appearance, flavor, and texture of the oil-roasted soynuts.; Desirable flavor compounds such as pyrazines and undesirable compounds such as aldehydes varied considerably with respect to the effect of roasting method and storage.