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

Journal of Food Science

Volumn 76, Issue 1, 2011, Pages

  Lv, Yan Chun ^a   Song, Huan Lu ^b   Li, Xin ^a   Wu, Liang ^a   Guo, Shun Tang ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY   (China)

Author keywords

Beany flavor; Hot water; Lipoxygenase; Non beany aroma; Soymilk flavor

Indexed keywords

ACETIC ACID; ALDEHYDE; FATTY ALCOHOL; LIPOXYGENASE; VOLATILE ORGANIC COMPOUND;

ARTICLE; CHEMISTRY; COMPARATIVE STUDY; ENZYMOLOGY; FEMALE; FOOD HANDLING; GAS CHROMATOGRAPHY; HEAT; HUMAN; MALE; MASS FRAGMENTOGRAPHY; METABOLISM; METHODOLOGY; ODOR; PLANT SEED; SENSATION; SOLID PHASE MICROEXTRACTION; SOYBEAN; SOYBEAN MILK; TASTE; TIME;

ACETIC ACID; ALDEHYDES; FATTY ALCOHOLS; FEMALE; FLAME IONIZATION; FOOD HANDLING; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HOT TEMPERATURE; HUMANS; LIPOXYGENASE; MALE; ODORS; SEEDS; SENSATION; SOLID PHASE MICROEXTRACTION; SOY MILK; SOYBEANS; TASTE; TIME FACTORS; VOLATILE ORGANIC COMPOUNDS;

GLYCINE MAX;

EID: 78651413665     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01947.x     Document Type: Article

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