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The formation of 1‐octen‐3‐ol in soybeans during soaking
Author(s) -
Badenhop A. F.,
Wilkens W. F.
Publication year - 1969
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02635729
Subject(s) - flavor , chemistry , food science , chromatography
The soaking of soybeans in water as a pretreatment for soy milk manufacture was found to result in the production of significant quantities of 1‐octen‐3‐ol. The amount of this compound formed at a soak temperature of 50 C increased with length of soak time and reached a maximum after approximately 6 hr. The rate of formation had a pH optimum of 6–7. A pure fraction of 1‐octen‐3‐ol, isolated by a preparative GLC technique, was found to be levorotatory ([ a ] D 17 = −11.7; [ a ] D 13 = −11.8). Based on these findings, the mode of formation of 1‐octen‐3‐ol in this case is presumed to be enzymatic. The flavor threshold of 1‐octen‐3‐ol in soy milk was determined to be between 0.5 and 1.0 ppm.