Premium
Ability of Cyclodextrins to Entrap Volatile Beany Flavor Compounds in Soymilk
Author(s) -
SURATMAN L. L. I.,
JEON I. J.,
SCHMIDT K. A.
Publication year - 2004
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.1365-2621.2004.tb15499.x
Subject(s) - flavor , chemistry , hexanal , food science , cyclodextrin , solid phase microextraction , sensory analysis , chromatography , gas chromatography , gas chromatography–mass spectrometry , mass spectrometry
The efficacy of cyclodextrins for entrapping volatile beany flavor compounds in soymilk was studied using gas chromatography‐headspace solid‐phase microextraction and descriptive sensory analysis. Cyclodextrin addition reduced headspace concentrations of most beany flavor compounds, with α‐cyclodextrin being more effective than γ‐cyclodextrin. During 1 wk of 7 °C storage, soymilks with cyclodextrins maintained reduced headspace concentrations of volatile compounds associated with beany flavors. However, no significant difference was found by the sensory panel between soymilks with and without added cyclodextrins either 1 or 7 d after manufacture. This discrepancy could be because of the high concentrations of hexanal and other beany flavor compounds that might have had an overpowering effect on the panelists.