Studies on the key aroma compounds in soy milk made from three different soybean cultivars

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 22, 2011, Pages 12204-12209

  Kaneko, Shu ^a   Kumazawa, Kenji ^a   Nishimura, Osamu ^a  

^a Flavor System and Technology Laboratory   (Japan)

Author keywords

2 alkyl 3 methoxypyrazine; 2 isopropyl 3 methoxypyrazine; aroma extract dilution analysis; soy milk

Indexed keywords

2-ALKYL-3-METHOXYPYRAZINE; 2-ISOPROPYL-3-METHOXYPYRAZINE; AMINOACETOPHENONE; AROMA COMPONENTS; AROMA COMPOUNDS; AROMA EXTRACT DILUTION ANALYSIS; ESSENTIAL CHARACTERISTIC; FERULIC ACIDS; FURANONES; HEXANAL; SOY MILK;

AMINO ACIDS; EXPERIMENTS; FINITE DIFFERENCE METHOD; SUGARS;

FLAVOR COMPOUNDS;

VOLATILE ORGANIC COMPOUND;

ARTICLE; CHEMISTRY; COMPARATIVE STUDY; HUMAN; ODOR; SOYBEAN; SOYBEAN MILK; TASTE;

HUMANS; ODORS; SOY MILK; SOYBEANS; TASTE; VOLATILE ORGANIC COMPOUNDS;

GLYCINE MAX; PISUM SATIVUM;

EID: 81255195829     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf202942h     Document Type: Article

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