Research Progress about the Affecting Factors and Eliminating Methods of Beany Flavor in Soymilk
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Abstract:
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.
