抄録
Changes in green beany flavor in soybean sprouts were investigated as a function of time during thermal cooking. The cooking of soybean sprouts for 1 min at 100°C resulted in 95% decrease of the level of n-hexanal (a main factor of green beany flavor) in water-extracts from both the hypocotyl and the cotyledon. Lipoxygenase (a key enzyme of n-hexanal formation) activity of both parts decreased during the cooking, and change in the activity was similar as that in n-hexanal level in waterextracts from both parts. Sensory evaluation of soybean sprouts after the cooking was also carried out. The green beany flavor disappeared after 5 min of cooking and the characteristic texture of the hypocotyl lost beyond 10 min.
