title: Effects of anaerobic processing of soybean seeds on the properties of tofu.
abstract: Oxygenation of lipids during the processing soybeans affects the flavor properties of soy products. We prepared tofu under anaerobic conditions and then evaluated its sensory properties and the compositions of volatiles and oxidized lipids. Anaerobic processing resulted in tofu with less intense richness (kokumi) concomitant with reductions in the amounts of oxidized lipids and volatile compounds.
authors.affiliation: Department of Biological Chemistry, Yamaguchi University, Yamaguchi, Japan. matsui@yamaguchi-u.ac.jp
authors.forename: Kenji
authors.initials: K
authors.lastname: Matsui
authors.forename: Saki
authors.initials: S
authors.lastname: Takaki
authors.forename: Kazuko
authors.initials: K
authors.lastname: Shimada
authors.forename: Makita
authors.initials: M
authors.lastname: Hajika
mesh_terms: D000693:Anaerobiosis; D005511:Food Handling / Q000379:methods*; D019649:Food Industry / Q000379:methods*; D006801:Humans; D012639:Seeds / Q000737:chemistry / Q000378:metabolism*; D045730:Soy Foods / Q000032:analysis*; D030262:Soybean Proteins / Q000032:analysis; D013025:Glycine max / Q000737:chemistry / Q000378:metabolism*; D055549:Volatile Organic Compounds / Q000032:analysis
chemical_list: D030262:Soybean Proteins; D055549:Volatile Organic Compounds