改善原豆浆挥发性和感官特性的新型大豆品种

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-06-27 DOI:10.1016/j.foodchem.2025.145253

Memphis Bancroft , Jhongyan Huang , Stephan Sommer , Kristin Bilyeu , Connie Liu , Bongkosh Vardhanabhuti

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引用次数: 0

摘要

改变成分的新型大豆为限制大豆蛋白的吸收提供了解决方案。本研究比较了爱国者（商品）、高油酸/低亚麻酸油（HOLL）和两种抗营养碳水化合物减少的HOLL大豆（Tiger和Super）的原料豆浆的挥发性特征和感官特性。HS-SPME-GC-MS /MS分析鉴定出21种目标挥发性化合物，其中“爱国者”的恶臭化合物含量最高，“超级”的恶臭化合物含量最低。感官分析证实爱国者具有最强的油漆属性，而超级表现出明显的豌豆味。与爱国者相比，HOLL， Tiger和Super浆液有效地限制了异味的产生。由超级大豆制成的豆制品可能具有最高的消费者吸引力，因为它的异味水平最低。这些发现强调了新型大豆如何提高感官品质，并为提高大豆风味的育种和加工策略提供了见解。

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Novel soybean type with improved volatile and sensory characteristics of raw soy slurries

Novel soybeans with altered composition offer solutions to off-flavors that limit soybean protein adoption. This study compared volatile profiles and sensory characteristics of raw soy slurries from four soybean types: Patriot (commodity), high oleic/low linolenic acid oil (HOLL) and two HOLL soybean types with reduced anti-nutrient carbohydrates, Tiger and Super (lipoxygenase-free). HS-SPME-GC–MS/MS analysis identified 21 targeted volatile compounds, with Patriot containing the highest levels of off-flavor compounds while Super showed the lowest concentrations. Sensory analysis confirmed Patriot had the strongest painty attributes, while Super exhibited pronounced pea notes. HOLL, Tiger, and Super slurries effectively limited off-flavor production compared to Patriot. Soy products made from Super may have the highest consumer appeal due to its lowest off-flavor levels. These findings highlight how novel soybean types can improve sensory quality and provides insights for breeding and processing strategies to enhance soybean flavor.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.