AROMA CONSTITUENTS OF SOYBEAN [GLYCINE-MAX (L) MERRIL] MILK LACKING LIPOXYGENASE ISOZYMES

The soybean milk odor of samples lacking lipoxygenases (LOs) 2 and 3 a nd LOs 1, 2, and 3, was concentrated by simultaneous distillation and extraction (SDE), together with that of normal soybean milk. The const ituents of the odorants were identified by GC and CC-MS data. The yiel ds of volatile compounds were greatly decreased when the lipoxygenases were lacking, and the changes of each constituent were discussed. Fro m the aroma extract dilution analysis, the C-8, C-9, and C-10 alcohols and carbonyl compounds were thought to be important to address the od or of LO-deficient soybean milk. The amount of 1-octen-3-ol did not va ry among the soybean samples and the 3-R(-)-configuration was establis hed, which suggest that this compound is also formed by enzymatic reac tion.