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

Keyphrases

• (E)-2-hexenal 20%
• (E,E)-2,4-decadienal 20%
• 1-octen-3-ol 20%
• 2,5-dimethylpyrazine 20%
• 2-methylpyrazine 20%
• 2-pentylfuran 20%
• 4-hydroxy-2,5-dimethyl-3(2H)-furanone 20%
• 4-vinylguaiacol 20%
• 4-Vinylphenol 20%
• Alcohol 20%
• Aldehydes 20%
• Alkylfurans 20%
• Aroma Quality 20%
• Dimethyl Trisulfide 20%
• Ethyl 20%
• Furan Derivatives 20%
• Gas Chromatography-mass Spectrometry 20%
• Guaiacol 20%
• Hexanal 20%
• Ketones 20%
• Nitrogen Compounds 20%
• Octanal 20%
• Odor Identification 20%
• Phenolic Compounds 20%
• Profile Changes 20%
• Refrigerated Storage 100%
• Solvent-assisted Flavor Evaporation 20%
• Soymilk 100%
• Sulfur Compounds 20%
• Thermal Storage 100%
• Volatile Components 40%
• Volatile Compounds 20%
• Volatile Profile 100%

Food Science

• 2-Pentylfuran 33%
• Aroma Quality 33%
• Refrigerated Storage 33%
• Volatile Profile 100%

Medicine and Dentistry

• Aldehyde 100%