| Soymilk consumption is increasing rapidly due to their health benefits. However, the off-flavor has restricted the development of industry. This objective of the current study aimed at to discover the base soybean materials and processing technologies to process the low beany flavor soymilk. Four different processing technologies, namely soaked soybean-boiling before filtration(SS-BBF soymilk), soaked soybean-boiling after filtration(SS-BAF soymilk), dry soybean-boiling before filtration(DS-BBF soymilk), dry soybean-boiling after filtration(DS-BAF soymilk) and 26 soy cultivars were applied to process soymilk. Nine odor compounds hexanal, hexanol, trans-2-nonenal, 1-octen-3-ol, trans,trans-2,4-decadienal, benzaldehyde, 2-pentyl furan, 1-octen-3-one, trans,tans-2,4-nonadienal were analyzed by headspace gas chromatography. 2-methyl 3-heptanone was used internal standard substance. In current study, we investigated how soybean cultivars and soymilk processing technologies affect the off-flavor content in the soymilk, and we tried to find out a reasonable method to produce soymilk that contains less beany flavor.The results showed that both the soybean cultivars and the different processing technologies significantly affect soymilk flavor. It found that the DS-BBF soymilk had the lowest total odor compounds contents and Wuxingdou 2 had the lowest total odor compounds contents. Therefore, DS-BBF processing method and the Wuxingdou 2 are recommend to produce the low beany flavor of soymilk in the industry. |
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