The soaking of soybeans in water as a pretreatment for soy milk manufacture was found to result in the production of significant quantities of 1‐octen‐3‐ol. The amount of this compound formed at a soak temperature of 50 C increased with length of soak time and reached a maximum after approximately 6 hr. The rate of formation had a pH optimum of 6–7. A pure fraction of 1‐octen‐3‐ol, isolated by a preparative GLC technique, was found to be levorotatory ([a]D17 = −11.7; [a]D13 = −11.8). Based on these findings, the mode of formation of 1‐octen‐3‐ol in this case is presumed to be enzymatic. The flavor threshold of 1‐octen‐3‐ol in soy milk was determined to be between 0.5 and 1.0 ppm.
SUMMARY
Gas, chromatographic and mass‐spectral techniques were employed in the isolation and identification of the volatile‐flavor components of coconut meat. 15 compounds were positively identified. Odors of authentic compounds were described. Both delta‐C8, ‐C10 lactones and n‐octanol were the major volatile components and responsible for the characteristic aroma of coconut meat. The contributions of other minor components to flavor and their significance were also described.
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