Rapid Profiling of Soybean Aromatic Compounds Using Electronic Nose
Soybean (<i>Glycine max</i> (L.)) is the world’s most important seed legume, which contributes to 25% of global edible oil, and about two-thirds of the world’s protein concentrate for livestock feeding. One of the factors that limit soybean’s utilization as...
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doaj-61ab593fa649437bba0225285ed263472020-11-25T00:52:59ZengMDPI AGBiosensors2079-63742019-05-01926610.3390/bios9020066bios9020066Rapid Profiling of Soybean Aromatic Compounds Using Electronic NoseRamasamy Ravi0Ali Taheri1Durga Khandekar2Reneth Millas3Department of Agricultural and Environmental Sciences, Tennessee State University, 3500 John A, Merritt Blvd, Nashville, TN 37209-1561, USADepartment of Agricultural and Environmental Sciences, Tennessee State University, 3500 John A, Merritt Blvd, Nashville, TN 37209-1561, USADepartment of Agricultural and Environmental Sciences, Tennessee State University, 3500 John A, Merritt Blvd, Nashville, TN 37209-1561, USADepartment of Agricultural and Environmental Sciences, Tennessee State University, 3500 John A, Merritt Blvd, Nashville, TN 37209-1561, USASoybean (<i>Glycine max</i> (L.)) is the world’s most important seed legume, which contributes to 25% of global edible oil, and about two-thirds of the world’s protein concentrate for livestock feeding. One of the factors that limit soybean’s utilization as a major source of protein for humans is its characteristic soy flavor. This off-flavor can be attributed to the presence of various chemicals such as phenols, aldehydes, ketones, furans, alcohols, and amines. In addition, these flavor compounds interact with protein and cause the formation of new off-flavors. Hence, studying the chemical profile of soybean seeds is an important step in understanding how different chemical classes interact and contribute to the overall flavor profile of the crop. In our study, we utilized the HERCALES Fast Gas Chromatography (GC) electronic nose for identification and characterization of different volatile compounds in five high-yielding soybean varieties, and studied their association with off-flavors. With aroma profiling and chemical characterization, we aim to determine the quantity and quality of volatile compounds in these soybean varieties and understand their effect on the flavor profiles. The study could help to understand soybean flavor characteristics, which in turn could increase soybean use and enhance profitability.https://www.mdpi.com/2079-6374/9/2/66e-nosesoybeanvolatilebeanyelectronic nose |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Ramasamy Ravi Ali Taheri Durga Khandekar Reneth Millas |
spellingShingle |
Ramasamy Ravi Ali Taheri Durga Khandekar Reneth Millas Rapid Profiling of Soybean Aromatic Compounds Using Electronic Nose Biosensors e-nose soybean volatile beany electronic nose |
author_facet |
Ramasamy Ravi Ali Taheri Durga Khandekar Reneth Millas |
author_sort |
Ramasamy Ravi |
title |
Rapid Profiling of Soybean Aromatic Compounds Using Electronic Nose |
title_short |
Rapid Profiling of Soybean Aromatic Compounds Using Electronic Nose |
title_full |
Rapid Profiling of Soybean Aromatic Compounds Using Electronic Nose |
title_fullStr |
Rapid Profiling of Soybean Aromatic Compounds Using Electronic Nose |
title_full_unstemmed |
Rapid Profiling of Soybean Aromatic Compounds Using Electronic Nose |
title_sort |
rapid profiling of soybean aromatic compounds using electronic nose |
publisher |
MDPI AG |
series |
Biosensors |
issn |
2079-6374 |
publishDate |
2019-05-01 |
description |
Soybean (<i>Glycine max</i> (L.)) is the world’s most important seed legume, which contributes to 25% of global edible oil, and about two-thirds of the world’s protein concentrate for livestock feeding. One of the factors that limit soybean’s utilization as a major source of protein for humans is its characteristic soy flavor. This off-flavor can be attributed to the presence of various chemicals such as phenols, aldehydes, ketones, furans, alcohols, and amines. In addition, these flavor compounds interact with protein and cause the formation of new off-flavors. Hence, studying the chemical profile of soybean seeds is an important step in understanding how different chemical classes interact and contribute to the overall flavor profile of the crop. In our study, we utilized the HERCALES Fast Gas Chromatography (GC) electronic nose for identification and characterization of different volatile compounds in five high-yielding soybean varieties, and studied their association with off-flavors. With aroma profiling and chemical characterization, we aim to determine the quantity and quality of volatile compounds in these soybean varieties and understand their effect on the flavor profiles. The study could help to understand soybean flavor characteristics, which in turn could increase soybean use and enhance profitability. |
topic |
e-nose soybean volatile beany electronic nose |
url |
https://www.mdpi.com/2079-6374/9/2/66 |
work_keys_str_mv |
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