| Title: | "Effects of roasting level on physicochemical, sensory, and volatile profiles of soybeans using electronic nose and HS-SPME-GC-MS" |
| Author(s): | Cai JS; Zhu YY; Ma RH; Thakur K; Zhang JG; Wei ZJ; |
| Address: | "School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China. School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China; School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China. School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China; School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China. Electronic address: kumarikiran@hfut.edu.cn. School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China; School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China. Electronic address: zhangjianguo@hfut.edu.cn. School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China; School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China. Electronic address: zjwei@hfut.edu.cn" |
| DOI: | 10.1016/j.foodchem.2020.127880 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "We applied oven-roasting on soybean in order to investigate their physicochemical, sensory, and volatile profiles using electronic nose and HS-SPME-GC-MS. Results revealed a temperature dependent kinetic on the physicochemical index except fat content. Roasting at 200 degrees C for 20 min decreased the protein dispersibility index about 38%; while, lipoxygenase and peroxidase were entirely inactivated. The primary heat sensitive amino acids were methionine, arginine, and cysteine. Electronic nose showed certain capacity to discriminate varying roasted soybeans. Out of 41 volatile compounds identified in soybean headspace, 2,5-dimethylpyrazine showed the highest abundance of 411.18 mug/Kg. Regression model suggested the association of hexanal and aliphatic alcohols with beany flavor, while pyrazines, heterocycles, and furanoids showed a positive correlation with roasted flavor. The selected flavor markers can be used to predict the development of flavor in roasted soybeans. Our study emphasized the effect of roasting level on nutritive value and flavor profiles of soybeans" |
| Keywords: | Adult Aldehydes/analysis Amino Acids/analysis/chemistry Color Electronic Nose Female Food-Processing Industry/*methods Gas Chromatography-Mass Spectrometry Hot Temperature Humans Male Odorants/analysis Solid Phase Microextraction Soybeans/*chemistry Taste; |
| Notes: | "MedlineCai, Jia-Shen Zhu, Yun-Yang Ma, Run-Hui Thakur, Kiran Zhang, Jian-Guo Wei, Zhao-Jun eng England 2020/09/03 Food Chem. 2021 Mar 15; 340:127880. doi: 10.1016/j.foodchem.2020.127880. Epub 2020 Aug 26" |
