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

大豆食品加工和烹调过程中脂质源化合物的形成及其对风味的影响

• 批准号: 12680130
• 负责人: TAKAMURA Hitoshi
• 金额: $ 2.56万
• 依托单位: Nara Women's University
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Scientific Research (C)
• 财政年份: 2000
• 资助国家: 日本
• 起止时间: 2000 至 2001
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-12680130/
• 关键词: soybean; beany flavor; flavor; hexanal; lipids; aldehyde; carbonyl compounds; head space gas; リポキシゲナーゼ; 脂質過酸化物

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.

在该研究项目中，研究了大豆食品加工和烹饪过程中脂质来源化合物的形成及其对风味的影响。使用气相色谱-质谱（GC-MS）和气相色谱-嗅觉测定（GC-O）进行分析。采用固相微萃取（SPME）方法浓缩顶空气体。在豆奶制备过程中，己醛主要产生豆香味，但其他脂质来源的化合物也产生豆香味。在大豆油和大豆分离蛋白的加热过程中，除己醛以外的许多化合物都贡献了它们的风味。尽管大多数化合物被认为源自脂质，但其中一些可能来自其他食物成分。