Research Progress of Volatile Substances Analysis and Sensory Evaluation of Soymilk  

作　　者：Xu Qiongyuan Li Ka Huang Meina Liang Yuxin Tao Bingjie Zhang Tingting Song Nannan Ji Yazhou Zhang Huajiang Xia Ning 

机构地区：[1]College of Food Science,Northeast Agricultural University,Harbin 150030,China [2]Key Laboratory of Soybean Biology,Northeast Agricultural University,Harbin 150030,China

出　　处：《Journal of Northeast Agricultural University(English Edition)》2024年第1期74-82,共9页东北农业大学学报（英文版）

基　　金：Supported by the Youth Fund Project of the National Natural Science Foundation of China(32001570);the Post-doctorate Program Funding in Heilongjiang Province(LBH-Z19118);the Academic Backbone'Project of Northeast Agricultural University(20XG11)。

摘　　要：Soybean is one of the important crops in China. Soymilk, a traditional neutral plant-based protein drink, is rich in high quality proteins. Although soybean milk is rich in nutrients, its marketing among consumers, especially those in Western countries who are used to peaceful flavor, has been limited due to the adverse flavor impact brought by its special composition. In recent years, with the increasing attention to the nutritional value of soymilk, the flavor of soymilk has become a popular research object for scholars at home and abroad. The flavor components of soymilk are mainly volatile small molecular compounds produced by enzymatic reactions catalyzed by lipoxygenase(LOX). After formation, they interact with protein macromolecules to form the overall flavor of soymilk. At present, there are many methods to control the off-odor of soymilk at home and abroad, including physical heating methods, chemical methods, biological enzymatic digestion methods, mask methods, and a variety of breeding methods. These methods effectively reduce the off-odor of soymilk, but all of them have shortcomings. Currently, the sensory characteristics of the beany odor in soymilk are evaluated mainly by traditional human sensory scoring along with the assistance of modern instrument analysis of volatile flavor substances using headspace solid phase microextraction(SPME) gas chromatography coupled with-mass spectrometry(GC-MS). This paper summarized the research results of volatile flavor substances in soymilk in recent years and the sensory evaluation methods of soymilk at home and abroad, and looked forward to the future development direction, hoping to provide some theoretical bases and reference detection methods for solving the problem of soymilk flavor in the future.

关 键 词：SOYMILK off-odor volatile substance FLAVOR sensory evaluation 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]