Influence of Blanching and Grinding Process with Hot Water on Beany and Non‐Beany Flavor in Soymilk

Journal of Food Science - Tập 76 Số 1 - 2011
Yuanyuan Lv1, Huan Song1, Xin Li1, Liang Wu1, Shuntang Guo1
1Beijing Technology and Business University, Beijing, China

Tóm tắt

Abstract: A total of 8 beany odor‐active compounds and 4 non‐beany aroma‐active compounds of traditional soymilk were identified through dynamic headspace dilution analysis (DHDA) and gas chromatography‐olfactometry‐mass spectrometry (GC‐O‐MS). To eliminate the beany flavors, soymilk was processed with hot water blanching and grinding for 2, 4, 6, 8, and 10 min with a temperature between 80 and 100 °C. A total of 5 beany odor‐active compounds and 3 non‐beany aroma‐active compounds of this soymilk were analyzed by headspace solid phase microextraction (HS‐SPME). As a result, lipoxygenase (LOX) activity gradually decreased by hot water treatment with time, and with the decrease of Lox activity, the 5 beany odor‐active compounds and 3 non‐beany aroma‐active compounds were significantly decreased. However, the reduction in non‐beany flavor compounds was smaller than for beany odor compounds. Therefore, a balance between beany and non‐beany flavors can be reached in soymilk. When the soaked soybeans were blanched and ground with hot water for 2 to 6 min, the LOX activity was between 38% and 57% of the beginning activity. For these processing times, the non‐beany compounds could be largely maintained. The ratio of the total peak area of the 3 non‐beany aroma compounds and 5 beany flavor compounds was between 0.07 and 0.12, and the sensory scores of the aromas were higher than that of the off‐flavors.Practical Application: Beany flavors in soymilk could be reduced with hot water blanching and grinding at temperature above 80 °C. However, the treatment of hot water blanching affected the non‐beany aromas of soymilk. A suitable blanching and grinding time is necessary to achieve a balance of soymilk flavors.

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Journal of Food Science

Tập 76 Số 1

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