As compared with the raw soymilk, all further heating
methods greatly reduced the hexanal content with the order of
the ability to reduce hexanal content from high to low: twophase
UHT > (one phase UHT > or = stove cooking). For the
soymilk after hot grinding and the two-phase UHT process, the
hexanal content was reduced to 6 ppb and an undetectable level
for black soymilk and Prosoy soymilk, respectively, which were
very close or lower than the sensory detection threshold (4.5
ppb)