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- Cowan, J.C.; Rackis, J.J.; Wolf, W.J.
- Journal of the American Oil Chemists' Society 1973 v.50 no.10 pp. 426A
- soybeans; soybean products; soy protein; flavor; sensory evaluation; soy flour; protein concentrates; protein isolates; flakes; plant extracts; supercritical fluid extraction; hexane; enzymatic hydrolysis; lipoxygenase; volatile organic compounds; flavor compounds; odor compounds
- ... This review on flavour components of soybean products covers studies on sensory evaluation of commercial flours, concentrates and isolates, extraction of flavour components from soybean flakes with hexane-alcohol azeotropic mixtures, application of proteolytic enzymes to improve flavour, and effects of inactivation of lipoxygenase on the flavour of soy beverages. Evidence indicates that enzymic re ...