Studies on the Key Aroma Compounds in Soy Milk Made from Three Different Soybean Cultivars

Abstract

An investigation by aroma extract dilution analysis (AEDA) of the aroma concentrate of soy milk made from a major Japanese soybean cultivar, Fukuyutaka (FK), revealed 20 key aroma compounds having flavor dilution (FD) factors of not less than 64. Among them, 2-isopropyl-3-methoxypyrazine, cis-4,5-epoxy-(E)-2-decenal, trans-4,5-epoxy-(E)-2-decenal, 3-hydroxy-4,5-dimethyl-2(5H)-furanone, and 2'-aminoacetophenone were identified as the key aroma compounds in soy milk for the first time. (E,E)-2,4-Decadienal exhibiting a fatty note and trans-4,5-epoxy-(E)-2-decenal exhibiting a metallic/sweet note were detected as having the highest FD factors of 4096, followed by hexanal (green), (E)-2-nonenal (fatty), and (E,E)-2,4-nonadienal (fatty) having FD factors of 1024. Although all of these compounds might be generated from lipids, various aroma components, which were thought to be generated from amino acids, sugars, and ferulic acid, were detected having FD factors of 64-256. Investigation by comparative AEDA experiments of the soy milk aroma concentrates of two cultivars for soybean curd and soy milk, FK and Vinton81 (VT), and one cultivar for boiled beans, Miyagishirome (MY), revealed that most of the key aroma compounds were common to all of them, but 2-isopropyl-3-methoxypyrazine, exhibiting a pea-like/earthy note, was detected only in FK and VT. In addition, a sensory experiment revealed that the pea-like/earthy notes in FK and VT were significantly stronger than that in MY. These results demonstrated that a pea-like/earthy note contributed by 2-isopropyl-3-methoxypyrazine might be one of the essential characteristics to describe soy milk aromas.

Evaluation of the chemical quality traits of soybean seeds, as related to sensory attributes of soymilk

“…The volatile beany and herbal flavour is composed of the aldehydes, alcohols, ketones, and furans (Kaneko, Kumazawa, & Nishimura, 2011;Wang, Dou, Macura, Durance, & Nakai, 1998;Wilkens & Lin, 1970), whereas the nonvolatile bitterness and astringency consist of phenolic acid, isoflavone, saponin, tetrol, and other substances (Heng et al, 2006;Kudou et al, 1991). The off-flavour development in soymilk is primarily due to the lipoxygenase or the oxidative rancidity of unsaturated fatty acids (Gardner, 1985;Lee, Min, Choe, & Min, 2003;Wolf, 1975).…”

Flavor profiles of soymilk processed with four different processing technologies and 26 soybean cultivars grown in China

“…[26] Soybean components have an important effect on the soymilk flavor content. [27][28][29] This study selected 26 soybean varieties to identify the lower beany flavor soybean varieties. The result can provide useful information for the industrial production of soymilk.…”

An Aromatic Lexicon Development for Soymilks

“…However, in comparison with milk samples, soymilk is less acceptable by consumers. [3] Therefore, in order to absorb more consumers, it is essential to investigate its specific aroma, [4] which is the main factor for limited consumption and which is one of the important food properties proposed by Rahman and McCarthy. [5] So far, there have been numerous investigations reporting the generation mechanism, the identification with gas chromatography-mass spectrometry (GC-MS), the technique of odor removal for the aromatic components in soymilk.…”

“…[5] So far, there have been numerous investigations reporting the generation mechanism, the identification with gas chromatography-mass spectrometry (GC-MS), the technique of odor removal for the aromatic components in soymilk. [4,6,7] Besides, many researchers in the past were dedicated to developing descriptive lexicons for a multitude of soymilk samples with their trained panelists' evaluations. Torres-Penaranda and Reitmeier [8] created a list of the specific 'beany' flavors, including raw, starch, and sweet.…”