Preventive Nutrition and Food Science

  • 제14권1호
  • /
  • Pages.76-85
  • /
  • 2009
  • /
  • 2287-1098(pISSN)
  • /
  • 2287-8602(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
권호 표지
DOI QR코드

DOI QR Code

Effect of Refrigerated and Thermal Storage on the Volatile Profile of Commercial Aseptic Korean Soymilk

  • Kim, Hun (Department of Food Science and Human Nutrition, University of Illinois) ;
  • Cadwallader, Keith R. (Department of Food Science and Human Nutrition, University of Illinois) ;
  • Jeong, Eun-Jeong (Department of Food and Nutrition, Changwon National University) ;
  • Cha, Yong-Jun (Department of Food and Nutrition, Changwon National University)
  • 발행 : 2009.03.31
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

This study determined the effect of refrigerated and thermal storage on the volatile profile of commercial aseptic soymilk. Volatile components in commercial aseptic soymilk stored either under refrigerated ($4^{\circ}C$) or thermal ($55^{\circ}C$) conditions for 30 days were periodically analyzed by combined solvent-assisted flavor evaporation-gas chromatography-mass spectrometry (SAFE-GC-MS). The concentrations of most of the volatile components, including aldehydes, ketones, alcohols, acids, nitrogen- and sulfur-containing compounds, alkylfurans, furan derivatives and phenolic compounds, were affected to a greater extent by thermal storage compared with refrigerated storage. Profound increases in some volatile compounds with low odor detection thresholds, such as hexanal, octanal, (E)-2-octenal, (E,E)-2,4-decadienal, 1-octen-3-ol, 3-ethyl-2,5-dimethylpyrazine, 2,3-diethyl-5-methylpyrazine, 2-pentylfuran, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, dimethyl trisulfide, guaiacol, 4-vinylguaiacol and 4-vinylphenol, were observed in thermal stored soymilk. The volatile profile changes caused by thermal storage may influence the aroma quality of thermal-stored aseptic soymilk.

키워드

참고문헌

  1. Shin HC, Seong HS, Sohn HS. 2004. The industrial development and health benefits of the soymilk. Korean Soybean Digest 21: 15-27
  2. Kim YS, Kim CJ. 1999. Effects of extraction methods and heating times on physicochemical properties of soymilk. Korean Soybean Digest 16: 40-55
  3. Orthoefer FT, Liu K. 1995. Soybeans for food uses. Food Mark Tech 9: 4-8
  4. Korea National Statistical Office. 2008. www.nso.go.kr
  5. Ang EC, Boatright WL. 2003. Olfactory perception of major odorants found in the headspace of aqueous soy protein isolate slurries. J Food Sci 68: 388-393 https://doi.org/10.1111/j.1365-2621.2003.tb14170.x
  6. Sahmyook Foods. 2008. www.sahmyook.co.kr
  7. Dr. Gung's Food Co., Ltd. 2008. www.vegemil.co.kr
  8. Huang R, Choe E, Min DB. 2004. Effects of riboflavin photosensitized oxidation on the volatile compounds of soymilk. J Food Sci 69: C733-C738 https://doi.org/10.1111/j.1365-2621.2004.tb09925.x
  9. Parliment TH. 1989. Thermal generation of aromas: An overview. In Thermal Generation of Aromas. Parliment TH, McGorrin RJ, Ho CT, eds. American Chemical Society, Washington DC. p 2-11
  10. van Boekel MAJS. 2001. Kinetic aspects of the Maillard reation: A critical review. Nahrung/Food 45: 150-159 https://doi.org/10.1002/1521-3803(20010601)45:3<150::AID-FOOD150>3.0.CO;2-9
  11. Engel W, Bahr W, Schieberle P. 1999. Solvent assisted flavour evaporation-a new and versatile technique for the careful and direct isolation of aroma compounds from complex food matrices. Eur Food Res Technol 209: 237-241 https://doi.org/10.1007/s002170050486
  12. Reineccius G. 2006. Flavor Chemistry and Technology. 2nd ed. Taylor & Francis, New York. p 50
  13. Werkhoff P, Brennecke S, Bretschneider W, Bertram HJ. 2002. Modern methods for isolating and quantifying volatile flavor and fragrance compounds. In Flavor, Fragrance, and Odor Analysis. Marsili R, ed. Marcel Dekker Inc., New York. p 139-204
  14. Lozano PP, Drake M, Benitez D, Cadwallader KR. 2007. Instrumental and sensory characterization of heat-induced odorants in aseptically packaged soy milk. J Agric Food Chem 55: 3018-3026 https://doi.org/10.1021/jf0631225
  15. van den Dool H, Kratz PD. 1963. A generation of the retention index system including linear temperature programmed gas liquid partition chromatography. J Chromatogr 11: 463-471 https://doi.org/10.1016/S0021-9673(01)80947-X
  16. Achouri A, Boye JI, Zamani Y. 2005. Identification of volatile compounds in soymilk using solid-phase microextraction-gas chromatography. Food Chem 99: 759-766 https://doi.org/10.1016/j.foodchem.2005.09.001
  17. Kobayashi A, Tsuda Y, Hirata N, Kubota K, Kitamura K. 1995. Aroma constituents of soybean [Glycine max (L.) Merril] milk lacking lipoxigenase isozymes. J Agric Food Chem 43: 2449-2452 https://doi.org/10.1021/jf00057a025
  18. Wilkens W, Lin FM. 1970. Gas chromatography and mass spectral analyses of soybean milk volatiles. J Agric Food Chem 18: 333-336 https://doi.org/10.1021/jf60169a003
  19. Heath HB, Reineccius G. 1989. Off-flavors in foods. In Flavor Chemistry and Technology. Heath HB, Reineccius G, eds. Macmillan Publishers Ltd., Basingstoke, England. p 121-127
  20. Rychlik M, Schieberle P, Grosch W. 1998. Compilation of odor thresholds, odor qualities and retention indices of key food odorants. Deutsche Forschungsanstalt fur Lebensmittelchemie and Institut fur Lebensmittelchemie der Technischen Universitat Munchen, Garching, Germany. p 6-53
  21. Toya DK, Frazier WA, Morgan ME, Baggett JR. 1974. The influence of processing and maturity on volatile components in bush snap beans, Phaseolus vulgaris L. J Amer Soc Hort Sci 99: 493-497
  22. MacLeod G, Ames J. 1988. Soy flavor and its improvement. Crit Rev Food Sci Nutr 27: 219-400 https://doi.org/10.1080/10408398809527487
  23. Shibamoto T. 1989. Volatile flavor chemicals formed by the Maillard reaction. In Thermal Generation of Aromas. Parliment TH, McGorrin RJ, Ho CT, eds. American Chemical Society, Washington DC. p 134-142
  24. Fors S. 1983. Sensory properties of volatile Maillard reaction products and related compounds: A literature review. In The Maillard Reaction in Foods and Nutrition. Waller GR, Feather MS, eds. American Chemical Society, Washington DC. p 185-286
  25. Pham AJ, Schilling MW, Mikel WB, Williams JB, Martin JM, Coggins PC. 2008. Relationships between sensory descriptors, consumer acceptability and volatile flavor compounds of American dry-cured ham. Meat Sci 80: 728-737 https://doi.org/10.1016/j.meatsci.2008.03.015
  26. Mottram DS. 1998. Flavour formation in meat and meat products: A review. Food Chem 62: 415-424 https://doi.org/10.1016/S0308-8146(98)00076-4
  27. Schieberle P. 1992. Formation of furaneol in heat-processed foods. In Flavor Precursors–Thermal and Enzymatic Conversions. Teranishi R, Takeoka GR, Guntert M, eds. American Chemical Society, Washington DC. p 164-174
  28. Karagul-Yuceer Y, Drake MA, Cadwallader KR. 2002. Aroma characterization of fresh and stored-nonfat dry milk. In Freshness and Shelf Life of Foods. Cadwallader KR, Weenen H, eds. American Chemical Society, Washington DC. p108-123
  29. Ho CT, Chen Q. 1994. Lipids in food flavors: An overview. In Lipids in Food Flavors. Ho CT, Hartman TG, eds. American Chemical Society, Washington DC. p2-14
  30. Benitez DE. 2000. Effect of presoak treatment (blanching vs. cold soaking) and sodium bicarbonate addition during processing on volatile composition of soymilk. MS Thesis. University of Illinois at Urbana-Champaign, USA
  31. Ho CT, Zhang Y, Shi H, Tang J. 1989. Flavor chemistry of Chinese foods. Food Rev Intr 5: 253-287 https://doi.org/10.1080/87559128909540855
  32. Christensen KR, Reineccius GA. 1992. Gas chromatographic analysis of volatile sulfur compounds from heated milk using static headspace sampling. J Dairy Sci 75: 2098-2104 https://doi.org/10.3168/jds.S0022-0302(92)77968-5
  33. Boatright WL. 2002. Effect of gallic acid on the aroma constituents of soymilk and soy protein isolates. J Am Oil Chem Soc 79: 317-323 https://doi.org/10.1007/s11746-002-0481-y
  34. Cha YJ, Cadwallader KR. 1995. Volatile components in salt-fermented fish and shrimp pastes. J Food Sci 60: 19-24 https://doi.org/10.1111/j.1365-2621.1995.tb05597.x
  35. Park EY, Kim JH, Noh BS. 2002. Application of the electronic nose and artificial neural network system to quality of the stored soymilk. Food Sci Biotechnol 11: 320-323
  36. Baltes W, Mevissen L. 1988. Model reactions on roast aroma formation. VI. Volatile reaction products from the reaction of phenylalanine with glucose during cooking and roasting. Z Lebensm Unters Forsch 187: 209-214 https://doi.org/10.1007/BF01043341
  37. Hwang HI, Hartman TG, Rosen RT, Lech J, Ho CT. 1994. Formation of pyrazines from the Maillard reaction of glucose and lysine-$\alpha-amine-^{15}$N. J Agric Food Chem 42: 1000-1004 https://doi.org/10.1021/jf00040a031
  38. Ho CT, Bruechert LJ, Zhang Y, Chiu EM. 1989. Contribution of lipids to the formation of heterocylclic compounds in model system. In Thermal Generation of Aromas. Parliment TH, McGorrin RJ, Ho CT, eds. American Chemical Society, Washington DC. p 105-113
  39. Hamilton-Kemp TR, Archbold DD, Loughrin JH, Collins RW, Byers ME. 1996. Metabolism of natural volatile compounds by strawberry fruit. J Agric Food Chem 44: 2802-2805 https://doi.org/10.1021/jf9601980
  40. Mottram DS. 1998. The chemistry of meat flavor. In Flavor of Meat, Meat Products and Seafoods. Shahidi F, ed. Blackie Academic & Professional, New York. p 5-26
  41. Ramirez R, Cava R. 2007. Volatile Profiles of Dry-Cured Meat Products from Three Different Iberian X Duroc Genotypes. J Agric Food Chem 55: 1923-1931 https://doi.org/10.1021/jf062810l
  42. Coghe S, Beenot K, Delvaux F, Vanderhaegen B, Delvaux F. 2004. Ferulic acid and 4-vinylguaiacol formation during brewing and fermentation: Indications for feruloyl esterase activity in Saccharomyces cerevisiae. J Agric Food Chem 52: 602-608 https://doi.org/10.1021/jf0346556
  43. Dorfner R, Ferge T, Kettrup A, Zimmermann R, Yeretzian C. 2003. Real-time monitoring of 4-vinylguaiacol, guaiacol, and phenol during coffee roasting by resonant ionization time-of-flight mass spectrometry. J Agric Food Chem 51: 5768-5773 https://doi.org/10.1021/jf0341767
  44. Wettasinghe M, Vasanthan T, Temelli F, Swallow K. 2001. Volatile flavour composition of cooked by-product blends of chicken, beef and pork: a quantitative GC-MS investigation. Food Res Int 34: 149-158 https://doi.org/10.1016/S0963-9969(00)00146-0
  45. Achouri A, Boye JI, Zamani Y. 2007. Changes in soymilk quality as a function of composition and storage. J Food Qual 30: 731-744 https://doi.org/10.1111/j.1745-4557.2007.00153.x

피인용 문헌

  1. Studies on the Key Aroma Compounds in Soy Milk Made from Three Different Soybean Cultivars vol.59, pp.22, 2011, https://doi.org/10.1021/jf202942h
  2. Unravelling the relationship between aroma compounds and consumer acceptance: Coffee as an example vol.19, pp.5, 2020, https://doi.org/10.1111/1541-4337.12595