Isoflavone Aglucones and Volatile Organic Compounds in Soybeans; Effects of Soaking Treatments
- 1 March 1992
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 57 (2) , 414-417
- https://doi.org/10.1111/j.1365-2621.1992.tb05506.x
Abstract
The effect of three different soaking treatments (6 hr in 50°C water; 6 hr in 50°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° 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.Keywords
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