The major soybean off-flavor production from certain fatty acids and their genetical improvement

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  • ダイズの脂肪酸から発生する主要な「不快臭」とそれらの遺伝的な改良

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<p>Soybean is one of the commercially important legume crops in the world, and it contains about 40% protein and 20% oil by seed dry weight. However, a series of off-flavors produced by the oxidation of certain fatty acids that consist of this oil have been a problem in various soybean-based foods, including soybean oil. In this paper, we explain the mechanism of fatty acid-derived off-flavor development in soybean and introduce the recent research progress on genetical improvement of soybean fatty acid composition and its application to the reduction of these off-flavors.</p>

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