豆浆是一种营养价值丰富且具有预防心脏病、癌症、骨质疏松症等良好保健功能的植物蛋白饮料。然而其所含有的豆腥味严重影响了整体风味，进而影响消费者对其喜爱程度并限制了相关产品推广。该研究在查阅相关文献的基础上，对醛、醇、呋喃、酮等与豆浆豆腥味相关的挥发性化合物以及这些化合物形成的酶促和非酶促反应途径进行了系统的综述，并介绍了影响豆浆豆腥味形成的因素包括大豆品种、生长环境、制浆工艺和储藏条件。同时对目前已有的一系列有助于消除豆腥味的方法如开发无脂肪氧合酶系大豆、增加大豆预处理工序、改进制浆工艺等进行了总结；对当前研究中存在的问题以及未来的研究方向做了归纳与展望，为开发适合消费者偏好、无豆腥味豆浆提供了理论依据。

Soymilk is a plant protein beverage with high nutritional value and beneficial health functions such as prevention from heart disease, cancer and osteoporosis. However, productoverall flavor, consumer preference and promotion of soymilk-based products are affected severely by its beany flavor. On the basis of a systematic literature review, the volatile compounds related to the beany flavor such as aldehydes, alcohols, furans and ketones, as well as their enzymatic and non-enzymatic formation pathways, were reviewed in this artilce. The factors affecting the formation of beany flavor, including soybean variety, growth environment, pulping technology and storage conditions, were presented. In the meantime, a series of currently existing methods to help eliminate the beany flavorsuch as the development of lipoxygenase-free soybean varieties, addition of pretreatment process for soybean, and improvement of the pulping process, are also summarized. The present limitations and future research directions are also provided, which lays a theoretical foundation for the development of non-beany flavor soymilk preferred by consumers.

上海市科委“科技创新行动计划”项目（20DZ2255600）