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- W4386886194 abstract "Advances in grinding strategies have been beneficial to eliminating the off-flavor of soymilk and improving the quality soy products. Herein, four grinding processing, dry-blanching grinding (D-BG), wet-blanching grinding (W-BG), wet-anaerobic grinding (W-AG) and traditional grinding (TG) were employed and found to impose a significant impact on off-flavor components, accompanied by changes of hydroperoxides and free radicals. The results showed that all three methods could significantly hinder the formation of C6 aldehydes. C8 Alcohols and (E)-2-heptenal could be removed by D-BG, but lipids in dehulled soybean were prefer to be oxidized during storage, resulting in the accumulation of hydroperoxides and radicals. W-BG and W-AG have higher levels of 1-octen-3-ol, and soaking at an alkaline pH and increasing the number of rinses is beneficial for its removal. Gas chromatography-olfaction-mass spectrometry (GC-O-MS) combined with sensory evaluation showed that off-flavor profile of d-BGS, W-BGS and W-AGS was different. D-BG and W-AG possessed better flavor quality." @default.
- W4386886194 created "2023-09-21" @default.
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- W4386886194 date "2023-12-01" @default.
- W4386886194 modified "2023-10-16" @default.
- W4386886194 title "New insights into the off-flavor improvement of soymilk by three grinding processing: Dry-blanching grinding, wet-blanching grinding, and wet-anaerobic grinding" @default.
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- W4386886194 doi "https://doi.org/10.1016/j.fochx.2023.100892" @default.
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