Insights into formation, detection and removal of the beany flavor in soybean protein

Wang, Bei; Zhang, Qiang; Zhang, Na; Bak, Kathrine H.; Soladoye, Olugbenga P.; Aluko, Rotimi E.; Fu, Yu; Zhang, Yuhao

doi:10.1016/j.tifs.2021.04.018

Cited by 110 publications

(74 citation statements)

References 80 publications

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“…Afterwards, the derivatives are degraded into alcohols, aldehydes, ketones, acids, amines, and other volatile compounds with different flavor thresholds. Finally, beany flavor is induced [4] . The higher SPC tends to produce beany flavor easily [3] .…”

Section: Introductionmentioning

confidence: 99%

“…Heating is a common method to remove the beany flavor with the risk of protein denaturation, while non-thermal technology can eliminate the risk by inhibiting LOX activity, and it effectively improves antioxidant properties of soybean products. Wang et al [4] claimed that proteins with high content of lysine (Lys), arginine (Arg) and cysteine (Cys) had a stronger binding capacity to volatile compounds, and the reversible binding of covalent bonds could remove the beany flavor. In summary, an innovative non-thermal technology is needed to improve SPC and flavor quality during soymilk processing.…”

Section: Introductionmentioning

confidence: 99%

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Dual-frequency multi-angle ultrasonic processing technology and its real-time monitoring on physicochemical properties of raw soymilk and soybean protein

Zhang

Xue

et al. 2021

Ultrasonics Sonochemistry

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Highlights Dual-frequency multi-angle ultrasound was used for processing of raw soymilk. Monitored ultrasonic field intensity of 40 + 20 kHz 0° treatment was the largest. The 40 + 20 kHz 45° treatment maximally increased soybean protein content. Flavor of soymilk was improved by dual-frequency multi-angle ultrasonic treatment.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Dual-frequency multi-angle ultrasonic processing technology and its real-time monitoring on physicochemical properties of raw soymilk and soybean protein

Zhang

Xue

et al. 2021

Ultrasonics Sonochemistry

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“…In addition, the generation of more volatile compounds during fermentation may enhance some positive aroma properties in soy beverages, thereby eliminating or masking the beany flavor of soybeans [6,12,59]. Because of their low odor threshold and strong odor properties, aldehydes were the most detected compounds and important contributors to the aroma of FSB [60].…”

Section: Volatile Fingerprints Of Soybean Beverage By Hs-gc-imsmentioning

confidence: 99%

“…The compounds causing this beany flavor are mainly decomposition products of soybean lipids catalyzed by lipoxygenases (LOX) and hydroperoxide lyases [5]. Generally, two methods are used to reduce the beany flavor of soy beverages [6]. First, LOX knockout soybean cultivars are used [7].…”

Section: Introductionmentioning

confidence: 99%

Nutritional Function and Flavor Evaluation of a New Soybean Beverage Based on Naematelia aurantialba Fermentation

Sun

Jiang

Yang

et al. 2022

Foods

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The soy beverage is a healthy product rich in plant protein; however, its unpleasant flavor affects consumer acceptance. The aim of this study was to determine the feasibility of using Naematelia aurantialba as a strain for the preparation of fermented soybean beverages (FSB). Increases in Zeta potential, particle size, and viscosity make soy beverages more stable. We found that nutrient composition was increased by fermenting N. aurantialba, and the antioxidant activity of soybean beverages significantly increased after 5 days of fermentation. By reducing the content of beany substances such as hexanal and increasing the content of 1-octen-3-ol, the aroma of soybean beverages fermented by N. aurantialba changed from “beany, green, and fatty” to “mushroom and aromatic”. The resulting FSB had reduced bitterness but considerably increased sourness while maintaining the fresh and sweet taste of unfermented soybean beverages (UFSB). This study not only provides a theoretical basis for the market promotion of FSB but also provides a reference for basidiomycetes-fermented beverages.

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“…Much higher amounts of flavour additives are used for meat analogues than in meat products, as they are intended not only to mimic the complex aroma of the products they replace but also to mask the undesirable aftertaste of certain raw materials (e.g., beans) [ 31 ]. Various techniques are also used to remove the taste of legumes [ 32 ].…”

Section: The Essence Of Meat Analoguesmentioning

confidence: 99%

Meat Analogues in the Perspective of Recent Scientific Research: A Review

Kołodziejczak

Onopiuk

Szpicer

et al. 2021

Foods

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There are many reasons why consumers and food producers are looking for alternatives to meat and meat products, which includes the following: health, environmental or ethical aspects. This study reviews recent scientific reports on meat analogues. The scope of the review includes the following: formulation and nutritional value; health safety and legal regulations; manufacturing and processing technologies including the latest developments in this area; product availability on the food market; and consumer attitudes towards meat analogues. The analysis of the literature data identified technological challenges, particularly in improving consumer acceptability of meat analogues. Among the risks and limitations associated with the production of meat analogues, the following were identified: contamination from raw materials and the risk of harmful by-products due to intensive processing; legal issues of product nomenclature; and consumer attitudes towards substituting meat with plant-based alternatives. The need for further research in this area, particularly on the nutritional value and food safety of meat analogues, was demonstrated.

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Insights into formation, detection and removal of the beany flavor in soybean protein

Cited by 110 publications

References 80 publications

Dual-frequency multi-angle ultrasonic processing technology and its real-time monitoring on physicochemical properties of raw soymilk and soybean protein

Dual-frequency multi-angle ultrasonic processing technology and its real-time monitoring on physicochemical properties of raw soymilk and soybean protein

Nutritional Function and Flavor Evaluation of a New Soybean Beverage Based on Naematelia aurantialba Fermentation

Meat Analogues in the Perspective of Recent Scientific Research: A Review

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