Century 84 and Century -LA3 (lacking lipoxygenase isozymes 2 and 3) near isogenic soybean varieties were stored at five temperature and relative humidify conditions for up to three months. At one-month intervals, soybeans were retrieved from storage and processed into soymilk and tofu. Chemical and physical characteristics of the soybeans, soymilk, and tofu were analyzed. In general, soybean storage above 25C and 50% relative humidify adversely affected the characteristics of the soymilk (reduced pH and solids content) and tofu (decreased yield and moisture content, and darker color) produced.Century -LA3 soybeans were more resistant to changes during adverse storage than were Century 84 soybeans.

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The effect of fat, pH, and volatile acids on the perception of diacetyl was investigated. At the normal pH of skim milk or cream the threshold for diacetyl was 0.01 ppm. At pH 5.0 the threshold in skim milk was 0.2 ppm, and at pH 4.4 the diacetyl threshold in cream was 0.05 ppm. The fat content of cream probably suppresses the acid effect.The presence of propionic acid did not lower the threshold of diacetyl in scmr cream. Formic acid lowered the threshold slightly, whereas acetic acid and acetaldehyde lowered it considerably.

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