Abstract
ABSTRACTWhole soybean beverage prepared by the Illinois process can be rendered commercially sterile by a 42‐min still retort process at 250°F (121°C). However, the resulting beverage possesses a pronounced cooked or heated flavor defect which is correlated to formation of H2S during thermal processing. Amount of H2S release is a function of process time at 250°F and is related to the destruction of sulfur amino acids, particularly cystine. H2S formation increased significantly as beverage pH was increased from 7.0 to 8.0. H2S concentration and cooked flavor intensity both decreased during storage of the processed beverage especially with the use of can enamel containing zinc oxide.
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