Effect of soybean varieties and growing locations on the flavor of soymilk
Effect of soybean varieties and growing locations on the flavor of soymilk
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DOI：
10.1111/j.1365-2621.2005.tb09009.x
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发表时间：
2005-01-01
影响因子：
3.9
通讯作者：
Martin, SS
中科院分区：
文献类型：
--
作者：
Min, S;Yu, Y;Martin, SS
用动态顶空分析仪和毛细管气相色谱对生长在2个地点的5个大豆品种的豆奶进行了挥发性成分的分离和分离。动态顶空气相法测定豆浆中挥发性化合物的变异系数小于3.0%。当α=0.05时，大豆品种和产地对豆浆中挥发性化合物的含量有显著影响。大豆蛋白含量越高，豆浆中挥发性化合物含量越高。蛋白质含量与牛奶中挥发性化合物的相关系数为0.99。采用标准化合物的气相色谱保留时间和质谱图相结合的方法对豆浆中的38种挥发性化合物进行了鉴定。鉴定出的大部分化合物是由豆奶的脂肪氧化形成的。然而，2-戊基呋喃、二甲基二硫醚和二甲基硫化物是由单线态氧形成的。西方人不喜欢或不能接受豆奶的豆类或绿色味道可能是由于2-戊基呋喃，它是由亚油酸通过单线态氧形成的。通过将豆奶加工成最少暴露在阳光和空气中的方式，可以消除豆腥味。
The volatile compounds of soymilk prepared from 5 soybean varieties grown in 2 locations were isolated and separated by a dynamic headspace analyzer and capillary gas chromatography. The coefficient of variation for the quantitative analysis of volatile compounds of soymilk by dynamic headspace analysis was less than 3.0%. Soybean varieties and growing locations had significant effects on the volatile compounds of the batches of soymilk at alpha = 0.05. The higher the soybean protein, the higher was the volatile compounds of soymilk. Correlation coefficient between the protein content and the volatile compounds of the milk was 0.99. Thirty-eight volatile compounds of soymilk were identified by a combination of mass spectrometry and gas chromatographic retention times of standard compounds. Most of the identified compounds were formed by the lipid oxidation of soymilk. However, 2-pentylfuran, dimethyl disulfide, and dimethyl sulfide were formed by singlet oxygen. The beany or green flavor that makes the soymilk unpleasant or unacceptable to Westerners may be due to 2-pentylfuran, which is formed from linoleic acid by singlet oxygen. The beany flavor can be eliminated by processing the soymilk with a minimum exposure to light and air.