Effect of Grinding Methods, Heating Methods, and
Variety on 2-Pentylfuran in Soymilk. 2-Pentylfuran is a
very unique odor compound. It has a beany odor note as
reported by Belitz et al.20 and Smouse and Chang.22 As shown
in Table 1, in contrast to other odor compounds, it increased
with heating. According to Bradley and Min,23 singlet oxygen
could be formed by riboflavin present in soymilk, and 2-
pentylfuran was generated by singlet oxygen action on linoleic
acid via a specific oxidation mechanism.7,10 Lee et al.10 also
found only soy flour stored under light could generate 2-
pentylfuran. Bradley and Min23 mainly contributed it to the
formation of singlet oxygen induced by chlorophyll, which can
promote the reaction in a similar manner as riboflavin.
In most cases, ambient grinding resulted in significantly (p <
0.05) higher 2-pentylfuran as compared with the other two
grinding methods, between which hot grinding caused much
lower 2-pentylfuran formation than cold grinding. These values
suggest that heat inactivation of lipoxygenases could partly
restrict the generation of 2-pentylfuran to some extent. Soymilk
from traditional stove cooking contained several times higher 2-
pentylfuran than that from the UHT methods. In stove
cooking, continuous stirring and longtime exposure to light and
air could lead to the extensive formation of singlet oxygen.
Among our processing methods, the hot grinding and the UHT
processing were particularly effective in reducing 2-pentylfuran
to that below sensory threshold values
Effect of Grinding Methods, Heating Methods, andVariety on 2-Pentylfuran in Soymilk. 2-Pentylfuran is avery unique odor compound. It has a beany odor note asreported by Belitz et al.20 and Smouse and Chang.22 As shownin Table 1, in contrast to other odor compounds, it increasedwith heating. According to Bradley and Min,23 singlet oxygencould be formed by riboflavin present in soymilk, and 2-pentylfuran was generated by singlet oxygen action on linoleicacid via a specific oxidation mechanism.7,10 Lee et al.10 alsofound only soy flour stored under light could generate 2-pentylfuran. Bradley and Min23 mainly contributed it to theformation of singlet oxygen induced by chlorophyll, which canpromote the reaction in a similar manner as riboflavin.In most cases, ambient grinding resulted in significantly (p <0.05) higher 2-pentylfuran as compared with the other twogrinding methods, between which hot grinding caused muchlower 2-pentylfuran formation than cold grinding. These valuessuggest that heat inactivation of lipoxygenases could partlyrestrict the generation of 2-pentylfuran to some extent. Soymilkfrom traditional stove cooking contained several times higher 2-pentylfuran than that from the UHT methods. In stovecooking, continuous stirring and longtime exposure to light andair could lead to the extensive formation of singlet oxygen.Among our processing methods, the hot grinding and the UHTprocessing were particularly effective in reducing 2-pentylfuranto that below sensory threshold values
การแปล กรุณารอสักครู่..