Characterization of key off-flavor compounds in soybean and their dynamic changes during progressive processing (opens in new tab)

This study systematically identifies key off-flavor compounds in normal soybean flour (NOR-SF), thereby profiling their dynamic changes among SF-based products manufactured from NOR and high oleic acid (HOA) soybeans. A total of 55 volatile compounds were detected in NOR-SF using headspace solid-phase microextraction gas chromatography mass spectrometry (HS-SPME-GC-MS), of which 18 were identified as odor-active compounds by GC-O. A total of 13 odorants with odor intensity (AI) ≥ 2 were re-qu...