Volatile flavor components of deep fat-fried soybeans

Abstract

The volatile flavor components of deep fat-fried soybeans have been isolated, fractionated, and identified with the techniques of gas chromatography and mass spectrometry. Several carbonyls, aromatic compounds, pyrazine, and pyrrole derivatives have been identified. Their origins and possible contributions to the characteristic "peanut butterlike" aroma of deep fat-fried soybeans are discussed. Soybeans possess "green or beany" flavor which affects their use as food for human consumption. One of the processing techniques for altering the objectionable odor to desirable aroma is "oil roasting" or "deep fat frying" (Badenhop et al., 1968). During deep fat frying,

Overall Acceptability and Sensory Profiles of Peanut Spreads Fortified with Protein, Vitamins, and Minerals

“…Grainy textures and beany flavors have hindered the wide consumer acceptance and consumption of soybean products. However, deep fat-fried or oil roasted soybeans produce some volatile flavor components that have a pleasant odor, which was described as peanut butter-like aroma (Wilkens and Lin 1970).…”

“…Roasted soybean flavor ratings on PSSA and PSSB were a little above 20, indicating that it had only slight intensity. Roasted soybean possessed a peanut butter-like aroma (Wilkens and Lin 1970), which was present in 2 formulations containing roasted soybean. This might have resulted in some panelists being unable to detect roasted soybean flavor.…”

Optimizing Protein‐ and Vitamin‐fortified Peanut Spreads Containing Soybean or Milk Powder

“…In America, most of soybeans are crushed into oil and defatted soy meal, which is mainly used as animal feed due to its undesirable beany flavor and the lack of traditional soy-based foods in the West. However, roasted soybean has been reported to produce some volatile flavor components that were described as having a peanut butter-like aroma (Wilkens and Lin 1970).…”

Chemical compositions of the volatile extracts from seeds of Dendranthema nankingense and Borago officinalis

“…pyrazine, 2,6-dimethyl-pyrazine, and 2-ethyl-6-methyl-pyrazinedhave also been found in roasted soybean oils, and may contribute to the characteristic toasted, nut-and peanut-like burnt aroma [36,37]. Of these four compounds, 2-methylpyrazine, 2,5-dimethyl-pyrazine, and 2-ethyl-6-methyl-pyrazine are synthetically accessible via the reaction between Lascorbic acid and L-threonine or L-serine.…”