Soybean sprout is a traditional food and its market circulation as packed in a transparent film is increasing. To characterize the off-flavor produced from film-packed soybean sprouts, harvested soybean sprouts were stored at different temperature and oxygen conditions, and time-series changes in headspace O2, CO2, ethanol (EtOH) concentrations as well as sensory off-flavor levels were measured. Lower temperature resulted in lower consumption of O2, lower production of EtOH and less off- flavor. No off-flavors could be detected when atmospheric O2 concentration was maintained over 4%, while alcoholic- flavor and off-flavor were initiated when O2 decreased down to 2% and 1%, respectively. Under low O2 conditions alcoholic-flavor following EtOH production preceeded prior to sensory off-flavor detection. Various aldehydes and fatty acids such as nonylaldehyde, decylaldehyde and stearic acid were identified by GC/MS from film-packed sprouts producing off-flavors. In conclusion to suppress off-flavor, soybean sprouts should be packed in a film which can control O2 concentration over 2% and stored at low temperature around 4℃.
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