Flavor characteristic analysis of soymilk prepared by different soybean cultivars and establishment of evaluation method of soybean cultivars suitable for soymilk processing
Flavor characteristic analysis of soymilk prepared by different soybean cultivars and establishment of evaluation method of soybean cultivars suitable for soymilk processing
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不同大豆品种豆浆风味特征分析及适宜豆浆加工的大豆品种评价方法的建立
DOI：
10.1016/j.foodchem.2015.04.011
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发表时间：
2015-10-15
期刊：
影响因子：
8.8
通讯作者：
Guo Shuntang
中科院分区：
文献类型：
--
作者：
Shi Xiaodi;Li Jingyan;Guo Shuntang
风味是豆奶的一个重要品质特征，其中含有脂肪酸通过酶和热反应而产生的挥发性化合物。以67个大豆品种为材料，对其理化指标与豆乳风味特征指标进行相关性分析。聚类分析结果表明，大豆品种可分为三类，根据对各类豆乳风味特征的主成分分析结果，第二类豆乳的豆腥味和非豆腥味相对较重，第三类豆乳的豆腥味较弱。对于豆浆特性未知的大豆品种，在理化指标已知的情况下，可以用两个判别函数来预测其风味特性。因此，可以针对消费者喜爱的风味，筛选出适合豆浆加工的大豆品种，并建立评价方法。(C)2015爱思唯尔有限公司版权所有。
Flavor is an essential quality characteristics of soymilk, which contains volatile compounds derived from fatty acids via enzymatic and thermal reactions. In this study, 67 kinds of soybean cultivars were selected, and correlation analysis was conducted between physicochemical indexes of these soybean cultivars and flavor characteristic indexes of soymilk. With clustering analysis, all the soybean cultivars could be classified into three classes, and according to the results of principal component analysis for each class of soymilk flavor characteristics, the soymilk of second class had relatively heavier beany and non-beany flavor, and the third class had weaker flavor. For soybean cultivars of which the soymilk characteristics were unknown, two discriminant functions could be used to predict flavor characteristics if the physicochemical indexes were known. Therefore, screening of soybean cultivars suitable for soymilk processing can be targeted for the flavor favored by consumers and an evaluation method established. (C) 2015 Elsevier Ltd. All rights reserved.