Ability of cyclodextrins to entrap volatile beany flavor compounds in soymilk
2004
Suratman, L.L.I. | Jeon, I.J. | Schmidt, K.A.
The efficacy of cyclodextrins for entrapping volatile beany flavor compounds in soymilk was studied using gas chromatography-headspace solid-phase microextraction and descriptive sensory analysis. Cyclodextrin addition reduced headspace concentrations of most beany flavor compounds, with α-cyclodextrin being more effective than γ-cyclodextrin. During 1 wk of 7 °C storage, soymilks with cyclodextrins maintained reduced headspace concentrations of volatile compounds associated with beany flavors. However, no significant difference was found by the sensory panel between soymilks with and without added cyclodextrins either 1 or 7 d after manufacture. This discrepancy could be because of the high concentrations of hexanal and other beany flavor compounds that might have had an overpowering effect on the panelists.
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