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Cooked Flavor in Sterile Illinois Soybean Beverage
Author(s) -
LUTTRELL W. R.,
WEI L. S.,
NELSON A. I.,
STEINBERG M. P.
Publication year - 1981
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1981.tb04864.x
Subject(s) - flavor , food science , chemistry , cystine , retort , sulfur , zinc , biochemistry , cysteine , organic chemistry , enzyme
Whole soybean beverage prepared by the Illinois process can be rendered commercially sterile by a 42‐min still retort process at 250°F (121°C). However, the resulting beverage possesses a pronounced cooked or heated flavor defect which is correlated to formation of H 2 S during thermal processing. Amount of H 2 S release is a function of process time at 250°F and is related to the destruction of sulfur amino acids, particularly cystine. H 2 S formation increased significantly as beverage pH was increased from 7.0 to 8.0. H 2 S concentration and cooked flavor intensity both decreased during storage of the processed beverage especially with the use of can enamel containing zinc oxide.