Formation of Lipid-Orgin Compounds during Processing and Cooking of Soybean Foods and Their Effects on Flavor

本研究主要探讨大豆类食品在加工与烹煮过程中脂类化合物的形成及其对风味的影响。采用气相色谱-质谱联用（GC-MS）和气相色谱-嗅觉联用（GC-O）进行分析。采用固相微萃取（SPME）技术对顶空气体进行浓缩，在豆浆制备过程中，己醛主要对豆浆的豆腥味有贡献，但其他脂类物质也对豆浆的豆腥味有贡献。在大豆油和大豆分离蛋白的加热过程中，除了己醛之外，还有许多化合物贡献了它们的风味。虽然大多数化合物被认为来自脂质，但其中一些可能来自其他食物成分。

In this research project, the formation of lipid-origin compounds during processing and cooking of soybean foods and their effects on flavor were investigated. Gas chromatograph-mass spectrometry (GC-MS) and gas chromatograph-olfactometry (GC-O) were used for analysis. Head space gas were concentrated by solid-phase microextraction (SPME) method.In the preparation of soybean milk, hexanal predominantly contributed to the beany flavor, however, other lipid-origin compounds also contributed to the flavor. In the heating of soybean oil and soy protein isolate, many compounds other than hexanal contributed their flavor. Though most of the compounds were thought to be derived from lipids, some of them may be from other food components.