title: Flavor characteristic analysis of soymilk prepared by different soybean cultivars and establishment of evaluation method of soybean cultivars suitable for soymilk processing.
abstract: Flavor is an essential quality characteristics of soymilk, which contains volatile compounds derived from fatty acids via enzymatic and thermal reactions. In this study, 67 kinds of soybean cultivars were selected, and correlation analysis was conducted between physicochemical indexes of these soybean cultivars and flavor characteristic indexes of soymilk. With clustering analysis, all the soybean cultivars could be classified into three classes, and according to the results of principal component analysis for each class of soymilk flavor characteristics, the soymilk of second class had relatively heavier beany and non-beany flavor, and the third class had weaker flavor. For soybean cultivars of which the soymilk characteristics were unknown, two discriminant functions could be used to predict flavor characteristics if the physicochemical indexes were known. Therefore, screening of soybean cultivars suitable for soymilk processing can be targeted for the flavor favored by consumers and an evaluation method established.
authors.affiliation: College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
authors.forename: Xiaodi
authors.initials: X
authors.lastname: Shi
authors.affiliation: College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
authors.forename: Jingyan
authors.initials: J
authors.lastname: Li
authors.affiliation: Soybean Research Institute, Jilin Academy of Agricultural Sciences, Changchun 130033, China.
authors.forename: Shuming
authors.initials: S
authors.lastname: Wang
authors.affiliation: Soybean Research Institute, AnHui Academy of Agricultural Sciences, Hefei 230000, China.
authors.forename: Lei
authors.initials: L
authors.lastname: Zhang
authors.affiliation: Institute of Crop Sciences of CAAS, Beijing 100081, China.
authors.forename: Lijuan
authors.initials: L
authors.lastname: Qiu
authors.affiliation: Institute of Crop Sciences of CAAS, Beijing 100081, China.
authors.forename: Tianfu
authors.initials: T
authors.lastname: Han
authors.affiliation: Jiamusi Branch of Heilongjiang Academy of Agricultural Sciences, Jiamusi 154000, China.
authors.forename: Qianyu
authors.initials: Q
authors.lastname: Wang
authors.affiliation: Department of Food Science, Nutrition and Health Promotion, Mississippi State University, MS State, MS 39762, United States.
authors.forename: Sam Kow-Ching
authors.initials: SK
authors.lastname: Chang
authors.affiliation: College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. Electronic address: shuntang@cau.edu.cn.
authors.forename: Shuntang
authors.initials: S
authors.lastname: Guo
mesh_terms: D000328:Adult; D055598:Chemical Phenomena; D016000:Cluster Analysis; D005260:Female; D005511:Food Handling; D006801:Humans; D019787:Linoleic Acid / Q000032:analysis; D008297:Male; D025341:Principal Component Analysis; D052616:Solid Phase Extraction; D041942:Soy Milk / Q000737:chemistry*; D013025:Glycine max / Q000737:chemistry* / Q000145:classification; D013649:Taste; D055549:Volatile Organic Compounds / Q000032:analysis; D055815:Young Adult; D017962:alpha-Linolenic Acid / Q000032:analysis
chemical_list: D055549:Volatile Organic Compounds; D017962:alpha-Linolenic Acid; D019787:Linoleic Acid
keywords: 1-Octene-3-ol (PubChem CID: 18827); Evaluation method; Flavor; Hexanal (PubChem CID: 6184); Linoleic acid (PubChem CID: 5280450); Linolenic acid (PubChem CID: 5280934); Palmitic acid (PubChem CID: 985); Soybean; Soymilk; Stearic acid (PubChem CID: 5281)