Soybean protein flavor components: A review View Full Text


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Article Info

DATE

1973-10

AUTHORS

J. C. Cowan, J. J. Rackis, W. J. Wolf

ABSTRACT

This review on the flavor components of soybean protein products examines primarily our studies on sensory evaluation of commercial flours, concentrates and isolates; on extraction of flavor components from soybean flakes with hexane-alcohol azeotropic mixtures; on the application of proteolytic enzymes to improve flavor; and on the effect of inactivating lipoxygenase on soy beverage flavor. Evidence indicates that enzymatic reactions affect the flavor of final products. Presumably lipoxygenase is a primary culprit and linolenic acid a primary precursor when soybeans are partially processed before destroying enzymatic activity. More... »

PAGES

a426

References to SciGraph publications

  • 1952-12. Volatile cleavage products of autoxidized methyl linolenate in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1969-11. Lipoxidase deactivation to improve stability, odor and flavor of full-fat soy flours in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1964-09. Production and nutritional evaluation of extrusion-cooked full-fat soybean flour in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1969-03. The formation of 1-octen-3-ol in soybeans during soaking in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1955-07. Investigations on the bitter and beany components of soybeans in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1970-10. Oilseed proteins. Present utilization patterns in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • Identifiers

    URI

    http://scigraph.springernature.com/pub.10.1007/bf02641826

    DOI

    http://dx.doi.org/10.1007/bf02641826

    DIMENSIONS

    https://app.dimensions.ai/details/publication/pub.1047415229

    PUBMED

    https://www.ncbi.nlm.nih.gov/pubmed/4206141


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