Hexanol is not a contributor
to the green, beany flavor due to its much higher sensory
detection threshold (2.5 ppm) than hexanal.20 However, it is a
good indicator volatile. Hexanol is derived from 13-hydroperoxide
of linoleic acid. Table 1 shows in raw soymilk, and
ambient grinding gave significantly (p < 0.05) higher hexanol
level than the other two grinding methods. After heating, in
most cases, the hexanol level was reduced to below the
detection limit.