Flavor profiles of soymilk processed with four different processing technologies and 26 soybean cultivars grown in China.

The objective of the current study was to discover how processing technology affects beany flavor of soymilk. Four different technology routes, namely soaked soybean-boiling before filtration, soaked soybean-boiling after filtration, dry soybean-boiling before filtration (DS-BBF soymilk), and dry soybean-boiling after filtration, and 26 soy cultivars were utilized to process soymilk. The nine odor compounds hexanal, hexanol, <italic>trans</italic>-2-nonenal, 1-octen-3-ol, <italic>trans,trans</italic>-2,4-decadienal, benzaldehyde, 2-pentyl furan, 1-octen-3-one, <italic>trans,trans</italic>-2,4-nonadienal were detected by headspace gas chromatography using 2-methyl 3-heptanone as the internal standard. The results showed that both soybean cultivars and the different processing technologies significantly affect the soymilk flavor. The DS-BBF soymilk and Wuxingdou 2 had the lowest total odor compounds content. Therefore, DS-BBF processing method is suggested to produce the low beany flavor of soymilk in the industry. [ABSTRACT FROM AUTHOR]