Hexanal and ()-2-hexenal in soymilk mainly form during the soaking and grinding of soybeans. In this study, freshly dehulled soybeans were soaked or ground in the presence or absence of different enzyme inhibitors. The results showed that (1) 1-palmitoyl-2-linoleoyl--3-phosphatidylcholine, 1-stearoyl-2-linoleoyl--3-phosphatidylcholine, 1-palmitoyl-2-linolenoyl--3-phosphatidylcholine, and 1-stearoyl-2-linolenoyl--3-phosphatidylcholine were preferentially acted upon by lipoxygenases (LOXs) and made predominant contributions to hexanal/()-2-hexenal formation. Phospholipase A (PLA) is one of the key enzymes for hexanal/()-2-hexenal formation. (2) The ratio of net increase in hexanal/()-2-hexenal and net decrease in linoleic acid/linolenic acid was close to 100% during soaking, but it was only 60% during grinding. Only 13-hydroperoxy octadecad(tr)ienoic acid (13-HPOD/T) was formed for the membrane LOX, but both 13- and 9-hydroperoxy octadecad(tr)ienoic acid (9-HPOD/T) were produced for the cytoplasm LOX. Thus, only the membrane LOX was involved during soaking, while both membrane- and cytoplasm-bound LOXs worked during grinding. (3) Hydroperoxides and hexanal/()-2-hexenal during soybean grinding were studied. PC hydroperoxides formed almost instantly and reached a maximum in 10 s, while fatty acid hydroperoxides and hexanal/()-2-hexenal formed relatively slowly and reached a maximum in 50 s. The experimental data were fitted to the integrated form of the Michaelis-Menten equation, and , , and for the LOX, PLA, and hydroperoxide lyase were obtained, respectively.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1021/acs.jafc.1c06732 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
HS-SPME combined with GC-MS and GC-O for characterization of key aroma-active compounds in fruity and grassy peppers ( Jacq.).
Food Chem X
December 2024
Engineering Research Center for Horticultural Crop Germplasm Creation and New Variety Breeding, Ministry of Education/Key Laboratory for Vegetable Biology of Hunan Province, College of Horticulture, Hunan Agricultural University, Changsha 410128, China.
Pepper ( spp.) is highly popular due to its unique flavor. However, there was limited research on the primary volatiles that influence the different flavors of fresh peppers.
View Article and Find Full Text PDFArticle Synopsis
- This study analyzed the aroma components of 38 different plum varieties at three maturity stages using advanced techniques (HS-SPME-GC-MS) to identify and quantify 138 aromatic compounds.
- Thirteen main aroma compounds were found to be dominant, and statistical methods revealed 24 key aroma components that can distinguish plums based on their ripening stages.
- The research highlighted significant differences in aroma profiles between early- and late-maturing plums, indicating their potential use as indicators for identifying and differentiating plum germplasm.
Relationships Between Chemical Compounds and Sensory Properties of Virgin Olive Oil in the US and Israel: Development of a Prediction Model for Defects.
J Agric Food Chem
November 2024
Department of Food Science and Technology, University of California at Davis, One Shields Avenue, Davis, California 95616, United States.
Virgin olive oil (VOO) quality is defined by both chemical and sensory parameters. While the chemical parameters are objective and measured using instrument-based methods, sensory quality evaluation is based upon human panels, which can be subjective, have less repeatability, suffer from fatigue, and require long and costly training. Tasting biases could be minimized by a trained panel, but using humans as a testing instrument is inevitably prone to various psychological biases, stimulus-related factors, and carry-over effects.
View Article and Find Full Text PDFComparative Investigation of Aroma-Active Volatiles in ("Ruixue", "Liangzhi", "Crystal Fuji," and "Guifei") Apples by Application of Gas Chromatography-Mass Spectrometry-Olfactometry (GC-MS-O) and Two-Dimensional Gas Chromatography-Quadrupole Mass Spectrometry (GC × GC-qMS) Coupled with Sensory Molecular Science.
J Agric Food Chem
November 2024
Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
Aroma dramatically impacts the overall flavor profiles and consumer acceptance; therefore, it is necessary to conduct a comprehensive analysis of the aroma characteristics of apples. In this study, the aroma differences among four popular apple varieties ("Ruixue", "Liangzhi", "Crystal Fuji," and "Guifei") were compared using two extraction methods (headspace-solid phase microextraction, and solvent-assisted flavor evaporation) coupled with gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and two-dimensional gas chromatography-quadrupole mass spectrometry (GC × GC-qMS). A total of 82 odorants were identified via GC-MS-O, and 143 volatiles were identified by GC× GC-qMS.
View Article and Find Full Text PDFVolatile profile and potential predictors of astringency loss in fresh, whole 'Rama Forte' persimmon fruit.
Food Chem
February 2025
Embrapa Tropical Agroindustry, 2270 Dr. Sara Mesquita St, 60511-110 Fortaleza, CE, Brazil.. Electronic address:
Volatile profile of fresh, whole 'Rama Forte' persimmons treated with CO or ethanol (EtOH) vapor for astringency removal, and the relationship of the main volatile organic compounds (VOCs) with the loss of astringency were investigated. Persimmons were harvested at the commercial maturity stage and treated with 70 % CO, 18 h, or 1.70 mL kg EtOH, 6 h.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!