Olfactory Perception of Major Odorants Found in the Headspace of Aqueous Soy Protein Isolate Slurries

Ang, E.C.; Boatright, W.L.

doi:10.1111/j.1365-2621.2003.tb14170.x

Cited by 18 publications

(14 citation statements)

References 37 publications

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“…1982; Kobayashi et al. 1995; Boatright and Lei 1999; Ang and Boatright 2003). However, other foods such as beans, peas, peanuts and cottonseed also are referred to as having beany flavor (Kinsella 1979).…”

Section: Introductionmentioning

confidence: 99%

“…Some evaluations of chemical combinations have resulted in aromas that were considered beany and described as more characteristic of actual beany aroma found in foods than individual chemicals (Ang and Boatwright 2003). Blagden and Gilliland (2005) considered the primary chemicals found in soymilk – methanol, acetaldehyde, ethanol and hexanal – important to flavor, not individually, but in combination with each other.…”

Section: Introductionmentioning

confidence: 99%

“…The presence of beany flavor often is found in soy-based foods and other plant proteins. Beany off-flavors are most frequently found in soybeans and much research has been conducted on compounds associated with beany flavors in soybean products (e.g., Arai et al 1967;Wilkens and Lin 1970;Hsieh et al 1982;Kobayashi et al 1995;Boatright and Lei 1999;Ang and Boatright 2003). However, other foods such as beans, peas, peanuts and cottonseed also are referred to as having beany flavor (Kinsella 1979).…”

Section: Introductionmentioning

confidence: 99%

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Sensory Characteristics of Combinations of Chemicals Potentially Associated With Beany Aroma in Foods

Bott

Chambers²

2006

Journal of Sensory Studies

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Combinations of chemicals often associated with beaniness in foods were studied using descriptive sensory analysis. A highly trained descriptive panel evaluated combinations (two chemicals at a time) of chemicals containing either one beany and one non‐beany chemical, two beany chemicals, or two non‐beany chemicals to determine whether an overall beany characteristic was present. Overall beany character was found in various combinations from each grouping, including combinations of chemicals that alone were not considered beany. As in previous research, not all levels of chemicals imparted beaniness. When beaniness was present, the intensity was in the low range. The highest overall beany intensity was detected in the combination of 1‐octen‐3‐one, a beany chemical, and hexanal, a non‐beany chemical. Hexanal is abundant in volatiles of soybean products, but does not impart beany aroma individually. Also, combinations of hexanal and other non‐beany chemicals produced an overall beany odor that was not found in the individual chemicals.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Sensory Characteristics of Combinations of Chemicals Potentially Associated With Beany Aroma in Foods

Bott

Chambers²

2006

Journal of Sensory Studies

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“…M ethanethiol and dimethyl trisulfide (DMTS) have been shown to make an important contribution to the odor of soy protein isolates, concentrates, and soymilk (Boatright and Lei 2000;Lei and Boatright 2001;Boatright 2002;Ang and Boatright 2003). Other foods that contain enough methanethiol to make a significant flavor contribution include fermented dairy products (Weimer and others 1999;Bonnarme and others 2001), Brassica vegetables (Hansen and others 1992;Forney and Jordan 1999), beef broth (Guth and Grosch 1994), and a meat-like flavoring from hydrolyzed soy protein (Wu and Cadwallader 2002).…”

Section: Introductionmentioning

confidence: 99%

Residual Sulfur Metabolites in Isolated Soy Proteins: Sulfite to Cysteine

Boatright

Stine

2004

Journal of Food Science

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Mean methanethiol headspace concentrations above aqueous slurries of isolated soy proteins (ISP) increased 17-to 36-fold over the controls with the addition of L-cysteine. Corresponding hydrogen sulfide levels were also greatly increased. Dithiothreitol, sodium sulfite, and glutathione increased headspace methanethiol from aqueous ISPs 23-to 44-fold, 8-to 9-fold, and 5-fold, respectively, but did not elevate hydrogen sulfide. These observations, along with the effects from the addition of dithiothreitol/O-acetyl-serine, the addition of a pyridoxial phosphate inhibitor and the intrinsic sulfite content of ISP samples (22 to 31 ppm), indicate that methanethiol from soy proteins is formed by way of components of a sulfite-to-cysteine pathway.

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“…The metabolism of saccharides and proteins caused by LAB can influence both the nutritional value and final sensory quality of the fermented products. On the other hand, Europeans are not familiar with the organoleptic quality of fermented soy products (Ang et al 2003).…”

mentioning

confidence: 99%

Fermentation of soymilk by yoghurt and bifidobacteria strains

Horáčková¹,

Mühlhansová²,

Sluková³

et al. 2015

Czech J. Food Sci.

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Horáčková Š., Mühlhansová A., Sluková M., Schulzová V., Plocková M. (2015): Fermentation of soymilk by yoghurt and bifidobacteria strains. Czech J. Food Sci., 33: 313-319.Soy and milk based products fermented by yoghurt culture YC-381 alone or in combination with two probiotic cultures (Bifidobacterium animalis subsp. lactis BB 12 and Bifidobacterium bifidum CCDM 94) were prepared. Bacteria growth, the amounts of lactic acid, acetic acid, and acetaldehyde were compared after 16 h of fermentation at 37°C. The changes of isoflavones concentrations were also monitored in soy products. The growth of Streptococcus thermophilus and bifidobacteria was similar in both media, but Lactobacillus delbrueckii subsp. bulgaricus showed a better growth in milk. Titratable acidity and the concentrations of acids were consistently higher in cow milk than in soymilk at the end of fermentation. Bifidobacteria, compared to the yoghurt culture, were only able to acidify the media to the half values. Comparing the bifidobacteria strains, Bifidobacterium animalis subsp. lactis BB 12 exhibited a better ability to acidify milk. The strain Bifidobacterium bifidum CCDM 94 was able to release 6.90 mg/100 ml of isoflavone aglycones in soymilk.

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Olfactory Perception of Major Odorants Found in the Headspace of Aqueous Soy Protein Isolate Slurries

Cited by 18 publications

References 37 publications

Sensory Characteristics of Combinations of Chemicals Potentially Associated With Beany Aroma in Foods

Sensory Characteristics of Combinations of Chemicals Potentially Associated With Beany Aroma in Foods

Residual Sulfur Metabolites in Isolated Soy Proteins: Sulfite to Cysteine

Fermentation of soymilk by yoghurt and bifidobacteria strains

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