Formation of Volatile Compounds in Soy Flour by Singlet Oxygen Oxidation During Storage Under Light

Volatile compounds in soy flour stored under light and in the dark at 30 °C were studied by a combination of solid-phase microextraction-gas chromatography-mass spectrometry and sensory evaluation. As storage time increased from 0 to 6 d, the total volatile compounds in soy flour stored in the dark...

Full description

Saved in:
Bibliographic Details
Published in:Journal of food science 2003-08, Vol.68 (6), p.1933-1937
Main Authors: Lee, J.Y, Min, S, Choe, E.O, Min, D.B
Format: Article
Language:English
Subjects:
Food preservation
Food science
mass spectrometry
off-flavor
Oxidation
sensory evaluation
singlet oxygen
singlet oxygen oxidation
soy flour
Soy products
storage time
volatile compounds
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Volatile compounds in soy flour stored under light and in the dark at 30 °C were studied by a combination of solid-phase microextraction-gas chromatography-mass spectrometry and sensory evaluation. As storage time increased from 0 to 6 d, the total volatile compounds in soy flour stored in the dark and under light increased by 60% and 300%, respectively. Dimethyl disulfide increased significantly under light, and 2-pentylfuran, 1-octene, and 2-heptenal were identified only in soy flour under light. This indicates that the singlet oxygen oxidation was taking place in soy flour stored under light. Sensory off-flavor scores were significantly higher in samples stored under light than in the dark.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.2003.tb06996.x