文献类型： 外文期刊

作者： Shi Xiaodi ¹ ; Li Jingyan ¹ ; Wang Shuming ² ; Zhang Lei ³ ; Qiu Lijuan ⁴ ; Han Tianfu ⁴ ; Wang Qianyu ⁵ ; Chang Sam Kow- ¹ ;

作者机构： 1.China Agr Univ, Coll Food Sci & Nutr Engn, Beijing 100083, Peoples R China

2.Jilin Acad Agr Sci, Soybean Res Inst, Changchun 130033, Peoples R China

3.AnHui Acad Agr Sci, Soybean Res Inst, Hefei 230000, Peoples R China

4.CAAS, Inst Crop Sci, Beijing 100081, Peoples R China

5.Heilongjiang Acad Agr Sci, Jiamusi Branch, Jiamusi 154000, Peoples R China

6.Mississippi State Univ, Dept Food Sci Nutr & Hlth Promot, Ms State, MS 39762 USA

关键词： Soybean;Soymilk;Flavor;Evaluation method

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

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收录情况： SCI

摘要： Flavor is an essential quality characteristics of soymilk, which contains volatile compounds derived from fatty acids via enzymatic and thermal reactions. In this study, 67 kinds of soybean cultivars were selected, and correlation analysis was conducted between physicochemical indexes of these soybean cultivars and flavor characteristic indexes of soymilk. With clustering analysis, all the soybean cultivars could be classified into three classes, and according to the results of principal component analysis for each class of soymilk flavor characteristics, the soymilk of second class had relatively heavier beany and non-beany flavor, and the third class had weaker flavor. For soybean cultivars of which the soymilk characteristics were unknown, two discriminant functions could be used to predict flavor characteristics if the physicochemical indexes were known. Therefore, screening of soybean cultivars suitable for soymilk processing can be targeted for the flavor favored by consumers and an evaluation method established. (C) 2015 Elsevier Ltd. All rights reserved.