Related Experiment Video
Updated: Aug 22, 2025

Evaluation of the Efficacy of Organic Peroxyacids for Eradicating Dairy Biofilms Using an Approach Combining Static and Dynamic Methods
Published on: December 9, 2022
Composition, formation mechanism, and removal method of off-odor in soymilk products
Guo-Zhi Ji1, Xiao-Min Li1, Yang Dong1
1R&D Innovation Department, Inner Mongolia Mengniu Dairy (Group) CO. ,LTD, Hohhot, China.
Abstract:
Soybean is a protein-rich material for plant-based products, and its application in soymilk products is limited due to its off-odor such as beany. In order to explore a solution to address this issue, composition, formation mechanism, and removal methods of the off-odor produced in the processing of soymilk products are comprehensively described in this paper. The main off-odor compounds in soymilk products include hexanal, hexanol, 1-octene-3-ol, (E,E)-2, 4-decadienal, 2-pentylfuran, (E,E)-2,4-nonadienal, (E)-2-nonenal, (E) -2-hexenal, and so on. These odor compounds are mainly produced by the enzymatic and nonenzymatic oxidation of unsaturated fatty acids. At present, physical methods are used to remove off-odor in the industrial production of soymilk products, of which heat treatment is still the most effective. With the development of no beany soybean breeding technology, the combination of multiple methods will become a technical trend for removing off-odor. Some new research directions are also explored about removal methods, which can provide a theoretical reference for the production and technical research of soymilk products.
More Related Videos
08:38Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
Published on: September 10, 2016
08:43PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis
Published on: May 11, 2017
Related Concept Videos
Esters to Carboxylic Acids: Saponification
The reaction requires a base in stoichiometric amounts, which participates in the reaction and is not regenerated later. So, the base acts as a...
Colloids
Loss of Carboxy Group as CO2: Decarboxylation of Malonic Acid Derivatives
Oxidation of Alcohols
The process of oxidation in a chemical reaction is observed in any of the three forms:
Radical Autoxidation
Microorganisms in Agriculture and Food industry