Solid phase extraction for GC analysis of beany flavours in soymilk

Abstract An octadecyl sorbent column was selected for solid phase extraction of volatile components of soymilk. The volatiles thus adsorbed were eluted with a mixture of hexane and diethyl ether (3:1 v v ) and then applied directly to GC column. The detection limit of the method was 0.1 ppm for both hexanal and hexanol. Total content of these two compounds in soymilk was linearly correlated to the lipoxygenase activity in soybeans. Data points on principal component similarity (PCS) scattergrams for soymilk samples were grouped toward two directions depending on the grit size of ground beans heated by microwave. Sensory panels detected beany flavour in these samples but without distinction between these two types of GC patterns as classified on the PCS scattergram. Principal components 1 (PC1) and 2 (PC2) had high loadings of pentanol and hexanal and hexanol and hexanal, respectively. Pentanol was produced upon heating finely ground soybeans.

[1]  I. Liška,et al.  The use of solid sorbents for direct accumulation of organic compounds from water matrices–a review of solid‐phase extraction techniques , 1989 .

[2]  Stephen S. Chang,et al.  Isolation and Identification of Objectionable Volatile Flavor Compounds in Defatted Soybean Flour , 1982 .

[3]  G. MacLeod,et al.  Soy flavor and its improvement. , 1988, Critical reviews in food science and nutrition.

[4]  E. Selke,et al.  Dynamic headspace capillary gas chromatographic analysis of soybean oil volatiles , 1987 .

[5]  D. Sessa,et al.  Lipid-Derived flavors of legume protein products , 1977 .

[6]  D. B. Hand,et al.  Identification of a volatile component in soybeans that contributes to the raw bean flavor , 1969 .

[7]  D. Blanco,et al.  Solid-phase extraction and determination of trace aroma and flavour components in cider by GC-MS , 1996 .

[8]  H. Kawamura,et al.  Quantification of genistein and genistin in soybeans and soybean products. , 1996, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.

[9]  A. Rao,et al.  Effect of soybean saponins and gypsophila saponin on morphology of colon carcinoma cells in culture. , 1995, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.

[10]  Soichi Arai,et al.  Studies on Flavor Components in Soybean Part II , 1966 .

[11]  I. Jeon,et al.  Solid-phase extraction of less volatile flavor compounds from ultrahigh-temperature processed milk , 1992 .

[12]  L. A. Goldblatt,et al.  Elution and analysis of volatiles in vegetable oils by gas chromatography , 1971 .

[13]  W. F. Wilkens,et al.  Gas chromatographic and mass spectral analyses of soybean milk volatiles , 1970 .

[14]  Yael Vodovotz,et al.  Principal component similarity analysis for classification and its application to GC data of mango , 1993 .

[15]  I. Rowland,et al.  Non‐digestible oligosaccharides — potential anticancer agents? , 1995 .

[16]  W. F. Wilkens,et al.  The formation of 1-octen-3-ol in soybeans during soaking , 1969 .

[17]  K. Hasegawa,et al.  n-Hexanol Formation from n-Hexanal by Enzyme Action in Soybean Extracts , 1989 .

[18]  G. Reineccius.  Flavor Chemistry and Technology , 1986 .

[19]  T. Cheesbrough,et al.  [53] Lipoxygenase from soybeans: EC 1.13.11.12 Linoleate:oxygen oxidoreductase , 1981 .

[20]  E. Thurman,et al.  Automated solid-phase extraction of herbicides from water for gas chromatographic-mass spectrometric analysis , 1993 .

[21]  P. Murphy,et al.  Daidzein is a more bioavailable soymilk isoflavone than is genistein in adult women. , 1994, The Journal of nutrition.