CAJ | 학술논문

豆乳风味是由多种组分构成的复杂而不稳定的平衡体系，近年来随着豆乳健康价值的提升而逐渐受到研究者的关注。豆乳风味成分主要是通过酶促反应、非酶促反应等形成的醛醇酮类挥发性小分子物质，生成后又会与大豆蛋白作用，从而形成豆乳的整体风味。大豆脂肪氧化酶是影响豆乳风味的主要因素，其活性受到温度、pH、无机盐、有机电解质等影响。目前，国外改善豆乳风味的方法主要集中在去除或钝化大豆脂肪氧化酶活方面，包括品种选育、热处理法和化学法，近年来还应用了一些现代非热处理技术，这些方法显著降低了豆乳风味，较为符合西方消费者的饮食习惯。相比之下，东亚地区的消费者偏爱风味丰富的大豆产品，因而研究侧重点应在部分钝化大豆脂肪氧化酶而使风味充分呈现方面。
두유풍미시유다충조분구성적복잡이불은정적평형체계，근년래수착두유건강개치적제승이축점수도연구자적관주。두유풍미성분주요시통과매촉반응、비매촉반응등형성적철순동류휘발성소분자물질，생성후우회여대두단백작용，종이형성두유적정체풍미。대두지방양화매시영향두유풍미적주요인소，기활성수도온도、pH、무궤염、유궤전해질등영향。목전，국외개선두유풍미적방법주요집중재거제혹둔화대두지방양화매활방면，포괄품충선육、열처리법화화학법，근년래환응용료일사현대비열처리기술，저사방법현저강저료두유풍미，교위부합서방소비자적음식습관。상비지하，동아지구적소비자편애풍미봉부적대두산품，인이연구측중점응재부분둔화대두지방양화매이사풍미충분정현방면。
Soymilk flavor is a complicated, unstable and balanced system, which is formed by a large num-ber of micromolecular compounds, and researchers have paid a lot of attention on it in the past few years as the healthy benefits of soymilk are enhanced. Volatile aldehydes, ketones and alcohols are essential soymilk flavor compounds, which are catalyzed by enzymatic reaction and non-enzymatic reaction, and subsequently interact with soybean protein, and then entire soymilk profile will be formed. Soybean lipoxygenase is the main factor affecting soymilk flavor, the activity of which is affected by temperature, pH, inorganic salts and organic elec-trolytes. At present, removal and inactivation of soybean lipoxygenase are the main methods to improve soy-milk flavor in Western countries, including cultivar breeding, thermal treatment and chemical methods, and some modern non-thermal technique recently referred as well. These methods significantly reduced soymilk flavor, and the products conform with the dietary habits of Western consumers; in comparison, the consumers in Asian countries have preference for flavor-rich soy products, thus the research emphasis should be put on the partial inactivation of soybean lipoxygenase.