Selected odor compounds in soymilk as affected by chemical composition and lipoxygenases in five soybean materials

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 2, 2007, Pages 426-431

  Yuan, Shaohong ^a   Chang, Sam Kow Ching ^a  

^a NORTH DAKOTA STATE UNIVERSITY   (United States)

Author keywords

Fatty acid; Lipid; Lipoxygenases; Protein; Soymilk flavor

Indexed keywords

GLYCINE MAX;

FATTY ACID; LINOLEIC ACID; LIPID; LIPOXYGENASE; SOYBEAN PROTEIN;

ARTICLE; CHEMISTRY; FOOD HANDLING; METABOLISM; ODOR; SOYBEAN; SOYBEAN MILK;

FATTY ACIDS; FOOD HANDLING; LINOLEIC ACID; LIPIDS; LIPOXYGENASE; ODORS; SOY MILK; SOYBEAN PROTEINS; SOYBEANS;

EID: 34047222477     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf062274x     Document Type: Article

References (41)

1. FDA, 21 CFR Pt. 101. Food Labeling: Health Claim; Soy protein and coronary heart disease. Final Rule. Fed. Reg. 1999, 64 (206), 57700-57733.
2. Anderson, J. W.; Smith, B. M.; Washnock, C. S. Cardiovascular and renal benefits of dry bean and soybean intake. Am. J. Clin. Nutr. 1999, 70 (Suppl.), 464S-474S.
3. Anderson, J. W. Soy food effects on serum lipoproteins in humans: Updated meta-analysis. The 6th International Symposium on the Role of Soy in Preventing and Treating Chronic Disease, Oct 30-Nov 2, 2005, Chicago, IL; p 19.
4. Kurzer, M. A review of equol hypothesis. The 6th International Symposium on the Role of Soy in Preventing and Treating Chronic Disease, Oct 30-Nov 2, 2005, Chicago, IL; p 15.
5. Messina, M. The science behind soyfoods. Proceedings of the IIV World Soybean Research Conference, IV International Soybean Processing and Utilization Conference and III Brazilian Soybean Congress; Foz do Iguassu: PR, Brazil, 2004; pp 977-983.
6. Wilkens, W. F.; Mattick, L. R.; Hand, D. B. Effect of processing method on oxidative off-flavors of soybean milk. Food Technol. 1967, 21, 1630-1633.
7. MacLeod, G.; Ames, J. Soy flavor and its improvement. CRC Crit. Rev. Food Sci. Nutr. 1988, 27, 219-400.
8. Morr, C. V.; Ha, E. Y. W. Processing to prevent formation of off-flavors in soy products. Comments Agric. Food Chem. 1991, 2, 247-260.
9. Cai, T. D.; Chang, K. C.; Shih, M. C.; Hou, H. J.; Ji, M. Comparison of bench and production scale methods for making soymilk and tofu from 13 soybean varieties. Food Res. Int. 1997, 30, 59-668.
10. Chang, S. K. C. Chemistry and technology of tofu making. In Handbook of Food Science, Technology and Engineering. Vol. IV. Food Technology and Food Processing; Hui, Y. H., Ed.; CRC Press: Boca Raton, FL, 2006; Chapter 171, pp 171.1-171.24.
11. Wilkens, W. F.; Mattick, L. R.; Hand, D. B. Effect of processing method on oxidative off-flavors of soybean milk. Food Technol. 1967, 21, 1630-1633.
12. Omura, Y.; Takechi, H. Effect of hot water treatment on flavor of soymilk. Nippon Shokuhin Kogyo Gakkaishi 1990, 37, 278-280.
13. Wilkens, W. F.; Lin, F. M. Gas chromatographic and mass spectral analyses of soybean milk volatiles. J. Agric. Food Chem. 1970, 18, 333-336.
14. Kobayashi, A.; Tsuda, Y.; Hirata, N.; Kutota, K.; Kitamura, K. Aroma constituents of soybean [Glycine max (L.) Merril] milk lacking lipoxygenase isozymes. J. Agric. Food Chem. 1995, 43, 2449-2452.
15. Feng, Y. W.; Lavin, E. H.; Acree, T. E. The major resources of aroma of fresh soymilk studied by gas-chromatography-olfactometry. Book of Abstracts. The 57th Annual Meetings of the Institute of Food Technologists, June 22-25, 1996, New Orleans; pp 73-74.
16. Min, S.; Yu, Y.; Yoo, S.; St. Martin, S. Effect of soybean varieties and growing locations on the flavor of soymilk. J. Food Sci. 2005, 70, C1-C7.
17. Ma, H.; Guan, C. Y.; He, X. L.; Zhang, G. Z.; Din, A. L. Effects of lipoxygenase null genes of soybean in controlling bean-flavor of soymilk and soy flour. Agric. Sci. China 2002, 1 (9), 965-971.
18. Cadwallader, K. Static headspace SPME-GC-MS volatile constituents of soymilk as affected by processing method. Soy Flavor Workshop: Sensory and Instrumental Methods; University of Illinois: Champaign, IL, 2004.
19. Yuan, S. H.; Chang, K. C. Comparison of beany flavor compounds in soymilk produced from five soybean varieties. Paper 171. Division of Agricultural and Food Chemistry. Presented at the 230th American Chemical Society Meeting, Aug 28-Sept 1, 2005, Washington, DC.
20. Tran, Q. K.; Takamura, H.; Kito, M. Dried soy milk with low content of n-hexanal. Biosci., Biotechnol., Biochem. 1992, 56 (3), 519-520.
21. Furata, S.; Nishiba, Y.; Hajika, M.; Igita, K.; Suda, I. DETBA value and hexanal production with combination of unsaturated fatty acids and extracts prepared from soybean seeds lacking two or three lipoxygenase isozymes. J. Agric. Food Chem. 1996, 44, 236-239.
22. Kobayashi, A.; Wang, D. M.; Yamazaki, M.; Tatsumi, N.; Kubota, K. Aroma constituents of tofu (soy bean curd) contributing to its flavor character. Nippon Shokuhin Kagaku Kaishi 2000, 47, 6313-6318.
23. Shimada, K.; Nomura, H.; Hara, Y.; Fujimoto, F.; Kitamura, K. Effect of soybean lipoxygenase on sensory taste of tofu. Nippon Shokuhin Kagaku Kogaku Kaishi 1998, 45, 122-128.
24. Wang, Z. H.; Dou, J.; Macura, D.; Durance, T. D.; Nakai, S. Solid phase extraction for GC analysis of beany flavours in soymilk. Food Res. Int. 1998, 30, 503-511.
25. AOAC International. Official Methods of Analysis, 17th ed.; AOAC International: Gaithersburg, MD, 2000; Method no. 992.23 for protein by Dumas, and Method 920.39C for Soxhlet extraction of lipids.
26. Pike, O. Fat characterization. In Food Analysis, 3rd ed.; Nielsen, 5. S., Ed.; Kluwer Academic/Plenum Publishers: New York, NY, 2003; Chapter 14, pp 227-246.
27. Qian, M. Gas chromatography: Part B. Preparation of fatty acid methyl esters (Fames), and determination of fatty acid profile of oils by gas chromatography. In Food Analysis Laboratory Manual; Nielsen, S. S., Ed.; Kluwer Academic/Plenum Publishers: New York, NY, 2003; Chapter 18, pp 129-137.
28. Anthon, G. E.; Barrett, D. M. Colorimetric method for the determination of lipoxygenase activity. J. Agric. Food Chem. 2001, 49, 32-37.
29. SAS Package. SAS/STAT 9.1 User's Guide; SAS Institute Inc.: Cary, NC, 2005.
30. U.S. Department of Agriculture. Soybean, mature seed, raw. National Nutrient Database for Standard Reference, Release 18, 2005.
31. Sessa, D. J.; Wolf, W. J. Bowman-Birk inhibitors in soybean seed coats. Ind. Crops Prod. 2001, 14, 73-83.
32. Hildebrand, D. F. Lipoxygenases. Physiol. Plant. 1989, 76, 249-253.
33. Gardner, H. W. How the lipoxygenase pathway affects the organoleptic properties of fresh fruit and vegetables. In Flavor Chemistry of Lipid Foods; Min, D. B., Smouse, T. H., Eds.; American Oil Chemists' Society: Champaign, IL, 1989; Chapter 6, pp 98-112.
34. Marczy, J. S.; Simon, M. L.; Mozsik, L.; Szajani, B. Comparative study on the lipoxygenase activities of some soybean cultivars. J. Agric. Food Chem. 1995, 43, 313-315.
35. Kumar, V.; Rani, A.; Tindwani, C.; Jain, M. Lipoxygenase isozymes and trypsin inhibitor activities in soybean as influenced by growing location. Food Chem. 2003, 83, 79-83.
36. Belitz, H. D.; Grosch, W.; Schieberle, P. Aroma compounds. Food Chemistry, 3rd English ed.; Springer Publication: New York, NY, 2004; Chapter 5, pp 342-408.
37. Wilson, L. A. Comparison of lipoxygenase-null and lipoxygenase-containing soybeans for foods. In Lipoxygenase and Lipoxygenase Pathway Enzymes; Piazza, G. J., Ed.; AOCS Press: Champaign, IL, 1996; pp 209-225.
38. Torres-Penaranda, A. V.; Reitmeier, C. A.; Wilson, L. A.; Fehr, W. R.; Narvel, J. M. Sensory characteristics of soymilk and tofu made from lipoxygenase-free and normal soybeans. J. Food Sci. 1998, 63, 1084-1087.
39. Torres-Penaranda, A. V.; Reitmeier, C. A. Sensory descriptive analysis of soymilk. J. Food Sci. 2001, 66, 352-356.
40. Day N'Kouka, K.; Klein, B. P.; Lee, S. Y. Developing a Lexicon for descriptive analysis of soymilks. J. Food Sci. 2004, 69, 259-263.
41. Su, G.; Chang, K. C. Trypsin inhibitor activity, in vitro digestibility, and sensory quality of meat-like yuba products as affected by processing. J. Food Sci. 2002, 67, 1260-1266.