61B-10 |
Entrapment of beany flavor compounds by a-cyclodextrin in soymilk model systems |
H. KIM and I. J. Jeon. Institute of Food Science, Kansas State University, Manhattan, KS 66506 Soymilk products are one of the fastest growing market segments in recent years. However, predominant negative quality factor that may deter from continuing its current market trend is beany flavor associated with soy products. Numerous research efforts have been given to improve the flavor quality in soy products through various processing technologies. A need still exists to address the concern of the flavor problem in soymilk products for greater consumer acceptance. Our objective was to investigate effectiveness of a-cyclodextrin in entrapping various volatile compounds responsible for beany flavor by utilizing a soymilk-based model system. The model system was prepared with 0, 0.3, 1 and 3% of a-cyclodextrin in soymilk, followed by adding 0.3, 1 and 3 ppm of nine standard compounds commonly associated with beany flavor. A solid phase microextraction technique was used in conjunction with gas chromatography to determine headspace concentrations of the volatile compounds. Results showed that a-cyclodextrin was effective in reducing headspace concentrations of all nine compounds added to the system. For example, 3% a-cyclodextrin showed 96 and 97% reduction of 1-octen-3-ol and 2,4-decadienal in their respective headspace concentrations, while 0.3% a-cyclodextrin exhibited 44 and 70% reduction. Molar ratios of the volatile compounds and a-cyclodextrin were effective at the minimum of 1:1000. It appeared that the volatile compounds entrapped by a-cyclodextrin were stable during 16 days of refrigerated storage. These results suggest that a-cyclodextrin can be used effectively for entrapping potential beany flavor compounds in soymilk systems. This entrapment will have significance in improving flavor quality of soymilk products.
Session 61B, Food Chemistry: Flavor and aroma chemistry
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