Isoflavone Aglucones and Volatile Organic Compounds in Soybeans; Effects of Soaking Treatments

Abstract

ABSTRACT The effect of three different soaking treatments (6 hr in 50°C water; 6 hr in 50°C 0.25% NaHCO 3 solution; or 30 min in boiling 0.25% NaHCO 3 solution) was studied on the production of the major isoflavone aglucones, daidzein and genistein, and headspace volatile organic compounds including aldehydes, alcohols and furans in soybeans. Both 50° treatments resulted in production of substantial amounts of isoflavone aglucones and headspace volatile organic compounds. The boiling NAHCO 3 treatment inhibited production of isoflavone aglucones and lowered total headspace volatile organic compounds.