Relationships among sensory analysis, isoflavone and hexanal contents of soymilk powder

Josemeyre Bonifácio da Silva, Ilana Felberg, Mercedes Concórdia Carrão-Panizzi, Soo Young Lee, Sandra Helena Prudencio

Research output: Contribution to journalArticlepeer-review

Abstract

The objective of this work was to study the sensory attributes and their relationships with isoflavones and hexanal contents of soymilks made in laboratory and commercial samples. The laboratory soymilk samples showed cooked grain and cotton candy aroma and cooked grain, malty and sweetness flavor (a mild flavor). The commercial samples presented stronger roasted soy, rancid, sesame seeds and fishy aroma and roasted soy, sesame seeds and bitterness flavor, and bitter taste (closed nose) and starchy texture. No differences were noted among laboratory soymilks, denoting inactivation of lipoxygenases enzymes in the soymilks process. There were differences between the samples prepared in laboratory and commercial soymilks, which was due to several factors related to processing techniques. The hexanal average content was positively associated with the cooked grain aroma and isoflavones was positively associated with the cooked grain and cotton candy aroma, cooked grain, malty and sweetness flavor and starchy texture.

Original languageEnglish (US)
Pages (from-to)1197-1204
Number of pages8
JournalBrazilian Archives of Biology and Technology
Volume53
Issue number5
DOIs
StatePublished - Sep 2010

Keywords

  • Hexanal
  • Isoflavones
  • Lipoxygenases
  • Quantitative descriptive analysis
  • Vegetable type soybean

ASJC Scopus subject areas

  • General

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