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Isoflavone Aglucones and Volatile Organic Compounds in Soybeans; Effects of Soaking Treatments
Author(s) -
HA EWAN Y. W.,
MORR CHARLES V.,
SEO AIKO
Publication year - 1992
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.1365-2621.1992.tb05506.x
Subject(s) - daidzein , chemistry , genistein , boiling , food science , boiling point , organic chemistry , medicine
The effect of three different soaking treatments (6 hr in 50°C water; 6 hr in 50°C 0.25% NaHCO 3 solution; or 30 min in boiling 0.25% NaHCO 3 solution) was studied on the production of the major isoflavone aglucones, daidzein and genistein, and headspace volatile organic compounds including aldehydes, alcohols and furans in soybeans. Both 50° treatments resulted in production of substantial amounts of isoflavone aglucones and headspace volatile organic compounds. The boiling NAHCO 3 treatment inhibited production of isoflavone aglucones and lowered total headspace volatile organic compounds.