Studies on the Key Aroma Compounds in Soy Milk Made from Three Different Soybean Cultivars
Studies on the Key Aroma Compounds in Soy Milk Made from Three Different Soybean Cultivars
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DOI：
10.1021/jf202942h
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发表时间：
2011-11-23
影响因子：
6.1
通讯作者：
Nishimura, Osamu
中科院分区：
文献类型：
--
作者：
Kaneko, Shu;Kumazawa, Kenji;Nishimura, Osamu
通过对日本主要大豆品种福寿（FK）的豆奶的香气浓缩物进行香气提取物稀释分析（AEDA），发现20种关键香气化合物的风味稀释（FD）因子不低于64。其中，2-异丙基-3-甲氧基吡嗪、顺式-4，5-环氧-（E）-2-癸烯醛、反式-4，5-环氧-（E）-2-癸烯醛、3-羟基-4，5-二甲基-2（5 H）-呋喃酮和2 '-氨基苯乙酮是豆奶中的关键香气成分，这在国内外首次被鉴定出来。检测到表现出脂肪香调的（E，E）-2，4-癸二烯醛和表现出金属/甜味香调的反式-4，5-环氧-（E）-2-癸烯醛具有最高的FD因子4096，其次是具有FD因子1024的己醛（绿色）、（E）-2-壬烯醛（脂肪）和（E，E）-2，4-壬二烯醛（脂肪）。虽然所有这些化合物都可能是由脂质产生的，但检测到各种香气成分，它们被认为是由氨基酸、糖和阿魏酸产生的，FD因子为64-256。通过对两个豆腐和豆奶品种FK和Vinton 81（VT）以及一个煮豆品种Miyagishirome（MY）的豆奶香气浓缩物进行比较AEDA实验的研究，发现大多数关键香气化合物对它们都是共同的，但仅在FK和VT中检测到2-异丙基-3-甲氧基吡嗪，表现出豌豆样/泥土味。此外，感官实验显示，FK和VT的豌豆样/泥土味明显强于MY。这些结果表明，由2-异丙基-3-甲氧基吡嗪贡献的豌豆样/泥土香可能是描述豆奶香气的基本特征之一。
An investigation by aroma extract dilution analysis (AEDA) of the aroma concentrate of soy milk made from a major Japanese soybean cultivar, Fukuyutaka (FK), revealed 20 key aroma compounds having flavor dilution (FD) factors of not less than 64. Among them, 2-isopropyl-3-methoxypyrazine, cis-4,5-epoxy-(E)-2-decenal, trans-4,5-epoxy-(E)-2-decenal, 3-hydroxy-4,5-dimethyl-2(5H)-furanone, and 2'-aminoacetophenone were identified as the key aroma compounds in soy milk for the first time. (E, E)-2,4-Decadienal exhibiting a fatty note and trans-4,5-epoxy-(E)-2-decenal exhibiting a metallic/sweet note were detected as having the highest FD factors of 4096, followed by hexanal (green), (E)-2-nonenal (fatty), and (E,E)-2,4-nonadienal (fatty) having FD factors of 1024. Although all of these compounds might be generated from lipids, various aroma components, which were thought to be generated from amino acids, sugars, and ferulic acid, were detected having FD factors of 64-256. Investigation by comparative AEDA experiments of the soy milk aroma concentrates of two cultivars for soybean curd and soy milk, FK and Vinton81 (VT), and one cultivar for boiled beans, Miyagishirome (MY), revealed that most of the key aroma compounds were common to all of them, but 2-isopropyl-3-methoxypyrazine, exhibiting a pea-like/earthy note, was detected only in FK and VT. In addition, a sensory experiment revealed that the pea-like/earthy notes in FK and VT were significantly stronger than that in MY. These results demonstrated that a pea-like/earthy note contributed by 2-isopropyl-3-methoxypyrazine might be one of the essential characteristics to describe soy milk aromas.