FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (18): 321-324.doi: 10.7506/spkx1002-6630-201018076

• Analysis & Detection • Previous Articles     Next Articles

Comparison of the Flavor of Green Soybean with Microwave and Hot Water Blanching

ZHUO Cheng-long1,2,3,LI Da-jing2,3,SONG Jiang-feng2,3,JIN Bang-quan1,LIU Chun-quan2,3,*   

  1. (1. Ginling College, Nanjing Normal University, Nanjing 210097, China;2. Institute of Farm Product Processing, Jiangsu Academy
    of Agricultural Sciences, Nanjing 210014, China;3. Engineering Research Center for Agricultural Products Processing, National
    Agricultural Science and Technology Innovation Center in East China, Nanjing 210014, China)
  • Received:2010-05-21 Online:2010-09-25 Published:2010-12-29
  • Contact: LIU Chun-quan2


In order to investigate the effect of microwave blanching on the volatile components of soybean, green soybean samples from the varieties of Su ZY01 and Su ZY02 were treated by optimized microwave blanching and hot water blanching. The results showed that the important volatile components of soybean, including 1-octen-3-ol, 3-methyl-butanal, 2-decenal, 2-heptenal, pentanal, 1-octen-3-one, 1-hexanol and hexanal were maintained better in microwave blanching than in hot water blanching. Thus, microwave blanching makes great contributions to the formation of green soybean flavor, which can provide a theoretical reference for the improvement of green soybean blanching process.

Key words: green soybean, volatile components, microwave blanching, hot water blanching

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