| Title: | Flavor characteristic analysis of soymilk prepared by different soybean cultivars and establishment of evaluation method of soybean cultivars suitable for soymilk processing |
| Author(s): | Shi X; Li J; Wang S; Zhang L; Qiu L; Han T; Wang Q; Chang SK; Guo S; |
| Address: | "College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. Soybean Research Institute, Jilin Academy of Agricultural Sciences, Changchun 130033, China. Soybean Research Institute, AnHui Academy of Agricultural Sciences, Hefei 230000, China. Institute of Crop Sciences of CAAS, Beijing 100081, China. Jiamusi Branch of Heilongjiang Academy of Agricultural Sciences, Jiamusi 154000, China. Department of Food Science, Nutrition and Health Promotion, Mississippi State University, MS State, MS 39762, United States. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. Electronic address: shuntang@cau.edu.cn" |
| DOI: | 10.1016/j.foodchem.2015.04.011 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "Flavor is an essential quality characteristics of soymilk, which contains volatile compounds derived from fatty acids via enzymatic and thermal reactions. In this study, 67 kinds of soybean cultivars were selected, and correlation analysis was conducted between physicochemical indexes of these soybean cultivars and flavor characteristic indexes of soymilk. With clustering analysis, all the soybean cultivars could be classified into three classes, and according to the results of principal component analysis for each class of soymilk flavor characteristics, the soymilk of second class had relatively heavier beany and non-beany flavor, and the third class had weaker flavor. For soybean cultivars of which the soymilk characteristics were unknown, two discriminant functions could be used to predict flavor characteristics if the physicochemical indexes were known. Therefore, screening of soybean cultivars suitable for soymilk processing can be targeted for the flavor favored by consumers and an evaluation method established" |
| Keywords: | Adult Chemical Phenomena Cluster Analysis Female Food Handling Humans Linoleic Acid/analysis Male Principal Component Analysis Solid Phase Extraction Soy Milk/*chemistry Soybeans/*chemistry/classification *Taste Volatile Organic Compounds/analysis Young A; |
| Notes: | "MedlineShi, Xiaodi Li, Jingyan Wang, Shuming Zhang, Lei Qiu, Lijuan Han, Tianfu Wang, Qianyu Chang, Sam Kow-Ching Guo, Shuntang eng Research Support, Non-U.S. Gov't England 2015/05/09 Food Chem. 2015 Oct 15; 185:422-9. doi: 10.1016/j.foodchem.2015.04.011. Epub 2015 Apr 8" |
