2001 Fiscal Year Final Research Report Summary
Formation of Lipid-Orgin Compounds during Processing and Cooking of Soybean Foods and Their Effects on Flavor
| Project/Area Number |
12680130
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
食生活
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| Research Institution | Nara Women's University |
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Principal Investigator |
TAKAMURA Hitoshi Nara Women's University, Faculty of Life Science andEnvironment, Associate Professor, 生活環境学部, 助教授 (70202158)
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| Project Period (FY) |
2000 – 2001
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| Keywords | soybean / beany flavor / flavor / hexanal / lipids / aldehyde / carbonyl compounds / head space gas |
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| Research Abstract |
In this research project, the formation of lipid-origin compounds during processing and cooking of soybean foods and their effects on flavor were investigated. Gas chromatograph-mass spectrometry (GC-MS) and gas chromatograph-olfactometry (GC-O) were used for analysis. Head space gas were concentrated by solid-phase microextraction (SPME) method.
In the preparation of soybean milk, hexanal predominantly contributed to the beany flavor, however, other lipid-origin compounds also contributed to the flavor. In the heating of soybean oil and soy protein isolate, many compounds other than hexanal contributed their flavor. Though most of the compounds were thought to be derived from lipids, some of them may be from other food components.
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