Volatile and sensory analysis of raw soy slurries and aged-bean soymilk produced from novel soybean cultivars
Abstract
[EMBARGOED UNTIL 12/1/2024] The introduction of soy-based products to the United States has contributed millions to the economy. The cow milk alternative, soymilk, has been an important product in the continued growth of the soy market. Consumer feedback has directed the industry to reduce soy off-flavors, often described as beany or painty. The current solution to off-flavor production in soy products implemented by the industry is high heat processing, such as, steam or ultra- high temperature processing for deodorization; however, the process can affect nutrition and protein functionality. Addressing soy off-flavors from a genetic perspective of the soybean may allow for a reduction in off-flavors with preservation of protein functionality. This study investigates the impact of genetic modification achieved through plant breeding on the production of volatile compounds and sensory characteristics of raw soybean slurries and soymilk derived from aged soybeans. Two distinct genetically modified soybean cultivars--Tiger, modified to contain high oleic acid and low linolenic acid as well as the removal of anti-nutrient carbohydrates, and Super, modified for high oleic acid content while also eliminating anti-nutrient carbohydrates and lipoxygenase-- were compared against the commodity soybean variety (Patriot) and high oleic low linolenic (HOLL) soybeans. Proximate, carbohydrate, and fatty acids analyses were performed on the soybean seeds. Analyses on raw soy slurries and soymilk from aged soybeans were performed using Gas Chromatography Mass Spectrometry and Descriptive Sensory Analysis, respectively. Results revealed significant differences (P<0.05) among cultivars in volatile and flavor profiles of soy slurries and soymilk. Both studies depict that plant breeding does contribute to a reduction in off-flavor production. There is a reduction in the number and concentration of volatile compounds associated with off-flavor from the Patriot to HOLL and Tiger, with the most substantial reduction observed in the Super variety. These alterations in volatile profiles are reflected in the flavor profiles. Patriot was distinctly characterized as having a painty flavor, while the reduction in off-flavor volatiles led to the dominant beany characteristic for Super and Tiger. Overall, the combination of High Oleic-Low Linoleic and lipoxygenase nullification appears to be most effective in reducing off-flavor formation, while minimal difference was viewed from the removal of carbohydrates. Modifying soybean composition through plant breeding, particularly by targeting the removal of undesirable traits, has the potential to create unique soybean varieties that could enhance the acceptance of soy-based foods in the United States
Degree
M.S.