Composition, formation mechanism, and removal method of off‐odor in soymilk products

Abstract Soybean is a protein‐rich material for plant‐based products, and its application in soymilk products is limited due to its off‐odor such as beany. In order to explore a solution to address this issue, composition, formation mechanism, and removal methods of the off‐odor produced in the processing of soymilk products are comprehensively described in this paper. The main off‐odor compounds in soymilk products include hexanal, hexanol, 1‐octene‐3‐ol, (E,E)‐2, 4‐decadienal, 2‐pentylfuran, (E,E)‐2,4‐nonadienal, (E)‐2‐nonenal, (E) ‐2‐hexenal, and so on. These odor compounds are mainly produced by the enzymatic and nonenzymatic oxidation of unsaturated fatty acids. At present, physical methods are used to remove off‐odor in the industrial production of soymilk products, of which heat treatment is still the most effective. With the development of no beany soybean breeding technology, the combination of multiple methods will become a technical trend for removing off‐odor. Some new research directions are also explored about removal methods, which can provide a theoretical reference for the production and technical research of soymilk products.