Sensory characteristics of soymilk and tofu made from lipoxygenase-free and normal soybeans
Sensory characteristics of soymilk and tofu made from lipoxygenase-free and normal soybeans
复制标题
无脂氧合酶大豆和普通大豆豆奶和豆腐的感官特性
DOI：
10.1111/j.1365-2621.1998.tb15860.x
复制
发表时间：
2006
影响因子：
3.9
通讯作者：
J. Narvel
中科院分区：
文献类型：
--
作者：
A. V. Torres;C. Reitmeier;L. Wilson;W. Fehr;J. Narvel
用不含脂氧合酶的大豆制成的豆浆，其煮熟的豆浆香气、煮熟的豆浆风味和涩味较低，颜色更深，颜色更黄。感官描述小组成员指出，无脂氧酶大豆和普通大豆在乳味、小麦味、厚度、白垩度或回味方面没有区别。用不含脂氧酶的大豆制成的豆腐比用普通大豆制成的豆腐有更少的煮熟的豆味。熟豆香气、生豆香气、生豆风味、小麦风味、涩味、硬度、暗度、黄度无差异。来自日本、中国和美国的描述小组成员对豆浆和豆腐的味道、质地和颜色的反应各不相同。
Soymilk made from lipoxygenase-free soybeans had less cooked beany aroma, less cooked beany flavor and less astringency and was rated darker and more yellow than that made from soybeans with normal lipoxygenase. Sensory descriptive panelists noted no differences between lipoxygenase-free and normal soybeans for milky flavor, wheat flavor, thickness, chalkiness or aftertaste. Tofu made from lipoxygenase-free soybeans had less cooked beany flavor than that made from normal soybeans. There were no differences in cooked beany aroma, raw beany aroma, raw beany flavor, wheat flavor, astringency, hardness, darkness or yellowness. Native-born Japanese, Chinese and U.S. descriptive panelists differed in responses to flavor, texture and color of soymilk and tofu.