Research Progress in the Formation of Flavor Substances in Soymilk, Their Interaction Mechanism with Proteins and Biological Methods for Improving the Flavor of Soymilk
Soymilk, as a nutritious plant-based protein drink, is favored by consumers worldwide. However, its undesirable flavor often affects consumer acceptance and limits the marketing of soymilk products. In this review, we summarize recent advances in understanding the formation mechanism of flavor subst...
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| Language: | English |
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China Food Publishing Company
2025-01-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-2-031.pdf |
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| author | GAO Yu, QI Baokun, LIAO Yi, YAN Shizhang, LI Yang, HUANG Yuyang |
| author_facet | GAO Yu, QI Baokun, LIAO Yi, YAN Shizhang, LI Yang, HUANG Yuyang |
| author_sort | GAO Yu, QI Baokun, LIAO Yi, YAN Shizhang, LI Yang, HUANG Yuyang |
| collection | DOAJ |
| description | Soymilk, as a nutritious plant-based protein drink, is favored by consumers worldwide. However, its undesirable flavor often affects consumer acceptance and limits the marketing of soymilk products. In this review, we summarize recent advances in understanding the formation mechanism of flavor substances in soymilk and their interaction mechanism with proteins in soymilk, and recent progress in improving the flavor of soymilk while maintaining its nutritional value through biological methods such as developing lipoxygenase-free soybean varieties, enzymatic treatment, and microbial fermentation. Finally, we point out future research directions for improving the flavor of soymilk, with a view to providing a theoretical basis for the quality improvement and marketing of soymilk and its products and contributing to the development of the soybean product market in China. |
| format | Article |
| id | doaj-art-61fb8458fb384ad5942172fdf51a8f53 |
| institution | Kabale University |
| issn | 1002-6630 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | China Food Publishing Company |
| record_format | Article |
| series | Shipin Kexue |
| spelling | doaj-art-61fb8458fb384ad5942172fdf51a8f532025-02-05T09:08:22ZengChina Food Publishing CompanyShipin Kexue1002-66302025-01-0146228028910.7506/spkx1002-6630-20240618-127Research Progress in the Formation of Flavor Substances in Soymilk, Their Interaction Mechanism with Proteins and Biological Methods for Improving the Flavor of SoymilkGAO Yu, QI Baokun, LIAO Yi, YAN Shizhang, LI Yang, HUANG Yuyang0(1. College of Food Science, Northeast Agricultural University, Harbin 150030, China; 2. College of Food Engineering, Harbin University of Commerce, Harbin 150028, China)Soymilk, as a nutritious plant-based protein drink, is favored by consumers worldwide. However, its undesirable flavor often affects consumer acceptance and limits the marketing of soymilk products. In this review, we summarize recent advances in understanding the formation mechanism of flavor substances in soymilk and their interaction mechanism with proteins in soymilk, and recent progress in improving the flavor of soymilk while maintaining its nutritional value through biological methods such as developing lipoxygenase-free soybean varieties, enzymatic treatment, and microbial fermentation. Finally, we point out future research directions for improving the flavor of soymilk, with a view to providing a theoretical basis for the quality improvement and marketing of soymilk and its products and contributing to the development of the soybean product market in China.https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-2-031.pdfsoymilk; flavor substance-protein interactions; biological methods; flavor improvement |
| spellingShingle | GAO Yu, QI Baokun, LIAO Yi, YAN Shizhang, LI Yang, HUANG Yuyang Research Progress in the Formation of Flavor Substances in Soymilk, Their Interaction Mechanism with Proteins and Biological Methods for Improving the Flavor of Soymilk Shipin Kexue soymilk; flavor substance-protein interactions; biological methods; flavor improvement |
| title | Research Progress in the Formation of Flavor Substances in Soymilk, Their Interaction Mechanism with Proteins and Biological Methods for Improving the Flavor of Soymilk |
| title_full | Research Progress in the Formation of Flavor Substances in Soymilk, Their Interaction Mechanism with Proteins and Biological Methods for Improving the Flavor of Soymilk |
| title_fullStr | Research Progress in the Formation of Flavor Substances in Soymilk, Their Interaction Mechanism with Proteins and Biological Methods for Improving the Flavor of Soymilk |
| title_full_unstemmed | Research Progress in the Formation of Flavor Substances in Soymilk, Their Interaction Mechanism with Proteins and Biological Methods for Improving the Flavor of Soymilk |
| title_short | Research Progress in the Formation of Flavor Substances in Soymilk, Their Interaction Mechanism with Proteins and Biological Methods for Improving the Flavor of Soymilk |
| title_sort | research progress in the formation of flavor substances in soymilk their interaction mechanism with proteins and biological methods for improving the flavor of soymilk |
| topic | soymilk; flavor substance-protein interactions; biological methods; flavor improvement |
| url | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-2-031.pdf |
| work_keys_str_mv | AT gaoyuqibaokunliaoyiyanshizhangliyanghuangyuyang researchprogressintheformationofflavorsubstancesinsoymilktheirinteractionmechanismwithproteinsandbiologicalmethodsforimprovingtheflavorofsoymilk |