Isolation and identification of off-flavor components from soy milk

Hashim, L.; Chaveron, H.

doi:10.1016/s0167-4501(06)80213-x

Cited by 5 publications

(4 citation statements)

References 4 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This procedure produces an undesirable bean‐like taste in the flavor of the soy milk mainly due to the presence of volatile carbonyl compounds such as hexanal. Several attempts have been made to minimize this problem (Hashim and Chaveron 1995). …”

Section: Introductionmentioning

confidence: 99%

“…This procedure produces an undesirable bean-like taste in the flavor of the soy milk mainly due to the presence of volatile carbonyl compounds such as hexanal. Several attempts have been made to minimize this problem (Hashim and Chaveron 1995). Nelson et al (1976) introduced the Illinois process for the production of soy milk whereby the bean-like flavor and the trypsin inhibitor are completely destroyed, and the efficiency of the extracted solid material and the protein were increased to 89 and 95%, respectively.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

The Effect of Processing Variables on the Quality and Acceptability of Pistachio Milk

Shakerardekani¹,

Karim²,

Vaseli³

2012

Journal of Food Processing and Preservation

View full text Add to dashboard Cite

In an attempt to develop a new beverage from pistachio nuts, the effect of different methods of making paste, which involved grinding soaked kernels (method 1) and milling roasted kernels (method 2), as well as the blending time (20 or 30 min) and pH (6.5, 7.5 or 8.5) of the slurry on the pistachio milk compositions (protein, fat, total dry matter and total soluble solid), was evaluated. The taste and flavor of the pistachio milk were improved by the addition of sugar, vanillin and salt. The overall acceptability of the products was evaluated by 25 untrained panelists using hedonic test. The best processing conditions were milling the roasted kernels and blending the pistachio paste with water at pH 8.5 for 30 min. The most preferred flavor of pistachio milk is made by the addition of 5.0% sugar, 0.02% vanilla and 0.0% salt. PRACTICAL APPLICATIONS This study describes a process for preparing pistachio milk from small‐sized and unsplit pistachio nuts that cannot be used for direct human consumption. This product can be served as a substitute for animal milk.

show abstract

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

The Effect of Processing Variables on the Quality and Acceptability of Pistachio Milk

Shakerardekani¹,

Karim²,

Vaseli³

2012

Journal of Food Processing and Preservation

View full text Add to dashboard Cite

show abstract

“…There were OAVs >1 for 2‐methylbutanal or 3‐methylbutanal, vanillin, phenylacetaldehyde and 2,5‐dimethylpyrazine related to the sensorial aroma characteristics of SHP‐F, such as cocoa‐like, milk‐powder‐like, sweet and nut‐like notes respectively. As a result of these sensorial aroma characteristics, SHP‐F was mixed with soy milk powder (SMP) to reduce the undesirable odors in soy milk product, such as beany and grassy odors which are generated from hexanal . The mixture solution of SHP‐F and SMP had a significantly lower amount of hexanal ( P < 0.05) than SMP‐solution without SHP‐F addition (data not shown).…”

Section: Resultsmentioning

confidence: 99%

Preparation, aroma characteristics and volatile compounds of flavorings from enzymatic hydrolyzed rice bran protein concentrate

Arsa

Theerakulkait

2018

J Sci Food Agric

View full text Add to dashboard Cite

show abstract

“…Different letters in the same row are significantly different at ␣ = 0.05. Hashim and Chaveron (1995) reported that all panelists could detect the presence of the beany flavor in soymilk when the hexanal concentration is 25 ppm. Hexanal in soymilk could be formed by the combination of Type-I and Type-II mechanisms in riboflavin photosensitized system.…”

Section: Mechanisms Of Hexanal and 2-heptenal Formation From Linoleicmentioning

confidence: 99%

Effects of Riboflavin Photosensitized Oxidation on the Volatile Compounds of Soymilk

Huang¹,

Choe²,

Min³

2004

Journal of Food Science

View full text Add to dashboard Cite

Soymilks with or without added riboflavin in serum bottles were stored under light or in dark at 20 °C. The headspace oxygen and volatile compounds were determined by gas chromatography. Riboflavin had significant effects on the headspace oxygen depletion and volatile compounds formation in soymilk under light (P < 0.05). Riboflavin did not have significant effects on the formation of volatile compounds and the depletion of headspace oxygen in dark (P > 0.05). The volatile compounds increased under light, but not in dark as the added riboflavin increased. Storage temperature at 4 °C or 20 °C did not have significant difference in the effect of riboflavin on the headspace oxygen depletion in soymilk under light. Hexanal, an important beany flavor compound, was identified as the major volatile compound in the riboflavin photosensitized soymilk. Singlet oxygen oxidation was involved in the formation of volatile compounds in soymilk under light. Hexanal could be formed by singlet oxygen oxidation. Ascorbic acid, a quencher for singlet oxygen and the excited triplet sensitizer, significantly inhibited the formation of hexanal and total volatiles in soymilk under light.

show abstract

Isolation and identification of off-flavor components from soy milk

Cited by 5 publications

References 4 publications

The Effect of Processing Variables on the Quality and Acceptability of Pistachio Milk

The Effect of Processing Variables on the Quality and Acceptability of Pistachio Milk

Preparation, aroma characteristics and volatile compounds of flavorings from enzymatic hydrolyzed rice bran protein concentrate

Effects of Riboflavin Photosensitized Oxidation on the Volatile Compounds of Soymilk

Contact Info

Product

Resources

About