Estimation of parameters responsible for the generation of off-flavor in some Indian varieties of soybeans

Production of hydroperoxides and volatile aldehydes, having low olfactory thresholds by lipoxygenase (LOX) action, is an importantproblem in the effective use of soybeans as food ingredients. In this study, researchers examined sixteen soybean varieties for LOX activity, thiobarbituric acid (TBA) number, a measure of lipid peroxides, and carbonyl value, an index of ketone compounds, responsible for off-flavor. Among the soybeans tested, PK416 and JS7015 had the lowest levels of LOX activity, TBA number as well as carbonyl value. The highest value for these parameters were observed in Pb-1 and Bragg. These results suggest that PK416 and JS7015 could be excellent soybean sources for making good quality soy products.