کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7591834 | 1492106 | 2015 | 33 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Flavor characteristic analysis of soymilk prepared by different soybean cultivars and establishment of evaluation method of soybean cultivars suitable for soymilk processing
ترجمه فارسی عنوان
تجزیه و تحلیل مشخصه طعم سیب زمینی تهیه شده توسط ارقام مختلف سویا و ایجاد روش ارزیابی ارقام سویا مناسب برای پردازش سویا
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کلمات کلیدی
Hexanal (PubChem CID: 6184)Stearic acid (PubChem CID: 5281) - اسید استریک (PubChem CID: 5281)Linoleic acid (PubChem CID: 5280450) - اسید لینولئیک (PubChem CID: 5280450)Linolenic acid (PubChem CID: 5280934) - اسید لینولینیک (PubChem CID: 5280934)Palmitic acid (Pubchem CID: 985) - اسید پالمیتیک (Pubchem CID: 985)Evaluation method - روش ارزیابیSoybean - سویاSoymilk - شیر سویاFlavor - عطر و طعم
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
Flavor is an essential quality characteristics of soymilk, which contains volatile compounds derived from fatty acids via enzymatic and thermal reactions. In this study, 67 kinds of soybean cultivars were selected, and correlation analysis was conducted between physicochemical indexes of these soybean cultivars and flavor characteristic indexes of soymilk. With clustering analysis, all the soybean cultivars could be classified into three classes, and according to the results of principal component analysis for each class of soymilk flavor characteristics, the soymilk of second class had relatively heavier beany and non-beany flavor, and the third class had weaker flavor. For soybean cultivars of which the soymilk characteristics were unknown, two discriminant functions could be used to predict flavor characteristics if the physicochemical indexes were known. Therefore, screening of soybean cultivars suitable for soymilk processing can be targeted for the flavor favored by consumers and an evaluation method established.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 185, 15 October 2015, Pages 422-429
Journal: Food Chemistry - Volume 185, 15 October 2015, Pages 422-429
نویسندگان
Shi Xiaodi, Li Jingyan, Wang Shuming, Zhang Lei, Qiu Lijuan, Han Tianfu, Wang Qianyu, Chang Sam Kow-Ching, Guo Shuntang,