Effect of soaking and temperature process on the volatile compounds in soymilk made by soymilk maker.

Abstract: The influence of different processing and storage conditions on the aroma and taste of soymilk were investigated. Volatile components in soymilk were made by soymilk machine, half soybeans produced by grinding soaked with water, the other half soybeans without soaking. Then the soymilk was stored in different conditions for 24 h. Dynamic headspace dilution analysis and aroma extract dilution analysis in conjunction and gas chromatography-olfactometry-mass spectrometry were used to identify major aroma-active compounds. Sixteen odor-active compounds were identified in dry milling soymilk, while 21 odor-active compounds for wet milling one (smell was also more intense), among them, (E)-2-decanal (fatty, green), (E)-2-nonenal (sweet, fruity), 2-acetyl-1-pyrroline (popcorn), having the highest FD factors in SDE extract, were regarded as the most important odorants in soymilk. Investigation of the volatile components was affected to a greater extent by hot soymilk compared with refrigerated or frozen storage. Sensory results showed that intensities of overall aroma, flower aromatic, flour were affected by the soaking and storage.