Abstract
The influence of different processing and storage conditions on the aroma and taste of soymilk were investigated. Volatile components in soymilk were made by soymilk machine, half soybeans produced by grinding soaked with water, the other half soybeans without soaking. Then the soymilk was stored in different conditions for 24h. Dynamic headspace dilution analysis and aroma extract dilution analysis in conjunction and gas chromatography-olfactometry-mass spectrometry were used to identify major aroma-active compounds. Sixteen odor-active compounds were identified in dry milling soymilk, while 21 odor-active compounds for wet milling one (smell was also more intense), among them, (E)-2-decanal (fatty, green), (E)-2-nonenal (sweet, fruity), 2-acetyl-1-pyrroline (popcorn), having the highest FD factors in SDE extract, were regarded as the most important odorants in soymilk. Investigation of the volatile components was affected to a greater extent by hot soymilk compared with refrigerated or frozen storage. Sensory results showed that intensities of overall aroma, flower aromatic, flour were affected by the soaking and storage.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
