Effect of refrigerated and thermal storage on the volatile profile of commercial aseptic korean soymilk

Hun Kim, Keith R. Cadwallader, Eun Jeong Jeong, Yong Jun Cha

Research output: Contribution to journalArticlepeer-review

Abstract

This study determined the effect of refrigerated and thermal storage on the volatile profile of commercial aseptic soymilk. Volatile components in commercial aseptic soymilk stored either under refrigerated (4°C) or thermal (55°C) conditions for 30 days were periodically analyzed by combined solvent-assisted flavor evaporation-gas chromatography- mass spectrometry (SAFE-GC-MS). The concentrations of most of the volatile components, including aldehydes, ketones, alcohols, acids, nitrogen- and sulfur-containing compounds, alkylfurans, furan derivatives and phenolic compounds, were affected to a greater extent by thermal storage compared with refrigerated storage. Profound increases in some volatile compounds with low odor detection thresholds, such as hexanal, octanal, (E)-2-octenal, (E,E)-2,4-decadienal, 1-octen-3-ol, 3-ethyl-2,5-dimethylpyrazine, 2,3-diethyl-5-methylpyrazine, 2-pentylfuran, 4-hydroxy-2,5-dimethyl- 3(2H)-furanone, dimethyl trisulfide, guaiacol, 4-vinylguaiacol and 4-vinylphenol, were observed in thermal stored soymilk. The volatile profile changes caused by thermal storage may influence the aroma quality of thermal-stored aseptic soymilk.

Original languageEnglish (US)
Pages (from-to)76-85
Number of pages10
JournalJournal of Food Science and Nutrition
Volume14
Issue number1
DOIs
StatePublished - Dec 1 2009

Keywords

  • Refrigerated storage
  • Solvent-assisted flavor evaporation
  • Soymilk
  • Thermal storage
  • Volatile compounds

ASJC Scopus subject areas

  • Food Science
  • Nutrition and Dietetics

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