01944naa a2200313 a 450000100080000000500110000800800410001910000200006024500930008026000090017352010320018265000290121465000200124365000160126365000130127965000120129265000210130465000180132565000220134365000090136565000270137465300150140165300380141670000160145470000220147070000140149270000210150677301030152718754472011-06-07       2010    bl uuuu     u00u1 u    #d1 aSILVA, J. B. da  aRelationships among sensory analysis, isoflavone and hexanal contents of soymilk powder.  c2010  aThe objective of this work was to study the sensory attributes and their relationships with isoflavones and hexanal contents of soymilks made in laboratory and commercial samples. The laboratory soymilk samples showed cooked grain and cotton candy aroma and cooked grain, malty and sweetness flavor (a mild flavor). The commercial samples presented stronger roasted soy, rancid, sesame seeds and fishy aroma and roasted soy, sesame seeds and bitterness flavor, and bitter taste (closed nose) and starchy texture. No differences were noted among laboratory soymilks, denoting inactivation of lipoxygenases enzymes in the soymilks process. There were differences between the samples prepared in laboratory and commercial soymilks, which was due to several factors related to processing techniques. The hexanal average content was positively associated with the cooked grain aroma and isoflavones was positively associated with the cooked grain and cotton candy aroma, cooked grain, malty and sweetness flavor and starchy texture.  aFood and Human Nutrition  aFood technology  aIsoflavones  aSoybeans  aSoymilk  aAlimento vegetal  aLeite de soja  aNutrição humana  aSoja  aTecnologia de alimento  aIsoflavona  aQuantitative descriptive analysis1 aFELBERG, I.1 aPANIZZI, M. C. C.1 aSOO, Y. L1 aPRUDENCIO, S. H.  tBrazilian Archives of Biology and Technology, Curitibagv. 53, n. 5, p. 1197-1204, Sep./Oct. 2010.