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J Food Sci

Title:		Influence of blanching and grinding process with hot water on beany and non-beany flavor in soymilk
Author(s):		Lv YC; Song HL; Li X; Wu L; Guo ST;
Address:		"College of Food Science & Nutritional Engineering, China Agricultural Univ., Beijing 100083, China"
Journal Title:		J Food Sci
Year:		2011
Volume:		76
Issue:		1
Page Number:		S20 - S25
DOI:		10.1111/j.1750-3841.2010.01947.x
ISSN/ISBN:		1750-3841 (Electronic) 0022-1147 (Linking)
Abstract:		"A total of 8 beany odor-active compounds and 4 non-beany aroma-active compounds of traditional soymilk were identified through dynamic headspace dilution analysis (DHDA) and gas chromatography-olfactometry-mass spectrometry (GC-O-MS). To eliminate the beany flavors, soymilk was processed with hot water blanching and grinding for 2, 4, 6, 8, and 10 min with a temperature between 80 and 100 degrees C. A total of 5 beany odor-active compounds and 3 non-beany aroma-active compounds of this soymilk were analyzed by headspace solid phase microextraction (HS-SPME). As a result, lipoxygenase (LOX) activity gradually decreased by hot water treatment with time, and with the decrease of Lox activity, the 5 beany odor-active compounds and 3 non-beany aroma-active compounds were significantly decreased. However, the reduction in non-beany flavor compounds was smaller than for beany odor compounds. Therefore, a balance between beany and non-beany flavors can be reached in soymilk. When the soaked soybeans were blanched and ground with hot water for 2 to 6 min, the LOX activity was between 38% and 57% of the beginning activity. For these processing times, the non-beany compounds could be largely maintained. The ratio of the total peak area of the 3 non-beany aroma compounds and 5 beany flavor compounds was between 0.07 and 0.12, and the sensory scores of the aromas were higher than that of the off-flavors. Practical Application: Beany flavors in soymilk could be reduced with hot water blanching and grinding at temperature above 80 degrees C. However, the treatment of hot water blanching affected the non-beany aromas of soymilk. A suitable blanching and grinding time is necessary to achieve a balance of soymilk flavors"
Keywords:		Acetic Acid/analysis Aldehydes/analysis Fatty Alcohols/analysis Female Flame Ionization Food Handling/*methods Gas Chromatography-Mass Spectrometry Hot Temperature/adverse effects Humans Lipoxygenase/metabolism Male Odorants Seeds/chemistry/enzymology Sen;
Notes:		"MedlineLv, Yan-Chun Song, Huan-Lu Li, Xin Wu, Liang Guo, Shun-Tang eng Comparative Study Research Support, Non-U.S. Gov't 2011/05/04 J Food Sci. 2011 Jan-Feb; 76(1):S20-5. doi: 10.1111/j.1750-3841.2010.01947.x"