Department of Biological Chemistry, Faculty of Agriculture, and Department of Applied Molecular Medicine, Graduate School of Medicine, Yamaguchi University
Saki TAKAKI
Department of Biological Chemistry, Faculty of Agriculture, and Department of Applied Molecular Medicine, Graduate School of Medicine, Yamaguchi University
Kazuko SHIMADA
Department of Human Nutrition, Faculty of Nursing and Human Nutrition, Yamaguchi Prefectural University
Oxygenation of lipids during the processing soybeans affects the flavor properties of soy products. We prepared tofu under anaerobic conditions and then evaluated its sensory properties and the compositions of volatiles and oxidized lipids. Anaerobic processing resulted in tofu with less intense richness (kokumi) concomitant with reductions in the amounts of oxidized lipids and volatile compounds.
