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- W2783176740 abstract "The objective of the current study was to discover how processing technology affects beany flavor of soymilk. Four different technology routes, namely soaked soybean-boiling before filtration, soaked soybean-boiling after filtration, dry soybean-boiling before filtration (DS-BBF soymilk), and dry soybean-boiling after filtration, and 26 soy cultivars were utilized to process soymilk. The nine odor compounds hexanal, hexanol, trans-2-nonenal, 1-octen-3-ol, trans,trans-2,4-decadienal, benzaldehyde, 2-pentyl furan, 1-octen-3-one, trans,trans-2,4-nonadienal were detected by headspace gas chromatography using 2-methyl 3-heptanone as the internal standard. The results showed that both soybean cultivars and the different processing technologies significantly affect the soymilk flavor. The DS-BBF soymilk and Wuxingdou 2 had the lowest total odor compounds content. Therefore, DS-BBF processing method is suggested to produce the low beany flavor of soymilk in the industry." @default.
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- W2783176740 date "2017-12-31" @default.
- W2783176740 modified "2023-10-12" @default.
- W2783176740 title "Flavor profiles of soymilk processed with four different processing technologies and 26 soybean cultivars grown in China" @default.
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- W2783176740 doi "https://doi.org/10.1080/10942912.2017.1382507" @default.
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