ISOFLAVONE AGLUCONES AND VOLATILE ORGANIC-COMPOUNDS IN SOYBEANS - EFFECTS OF SOAKING TREATMENTS

被引：40

作者：

HA, EYW ^{[1
]}

MORR, CV ^{[1
]}

SEO, A ^{[1
]}

机构：

[1] CLEMSON UNIV, CLEMSON, SC 29631 USA

来源：

JOURNAL OF FOOD SCIENCE | 1992年 / 57卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1992.tb05506.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effect of three different soaking treatments (6 hr in 50-degrees-C water; 6 hr in 50-degrees-C 0.25% NaHCO3 solution; or 30 min in boiling 0.25% NaHCO3 solution) was studied on the production of the major isoflavone aglucones, daidzein and genistein, and headspace volatile organic compounds including aldehydes, alcohols and furans in soybeans. Both 50-degrees treatments resulted in production of substantial amounts of isoflavone aglucones and headspace volatile organic compounds. The boiling NAHCO3 treatment inhibited production of isoflavone aglucones and lowered total headspace volatile organic compounds.

引用

页码：414 / +

页数：1

共 36 条

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