1. Soy hypocotyls contained a lot of isoflavones, existing mainly in malonyl isoflavone glycosides. This kind ofisoflavones showed mainly bitter and beany components in soy hypocotyls. 大豆胚芽含有大量异黄酮化合物，天然异黄酮存在形式主要丙二酰型糖苷，此类异黄酮化合物是大豆胚芽的苦涩、豆腥味的主要呈味物质。
2. Beany flavours are a kind of volatile gas composed of alcohols, aldehydes and ketones with low molecular weight, which are produced through oxidizing fatty acids by soybean lipoxidase. 大豆腥味是由脂肪氧化酶氧化不饱和脂肪酸后生成的一类醇、醛、酮低分子挥发性气体所致，并直接限制了大豆食品的广泛食用。
3. The article studied some critical factors of influencing the beany flavor of fermented soymilk such as soy soaking, heat treatment, cultures, soymilk concentration, acidity, milk, sugar. 本实验以大豆为基本原料，探讨了影响发酵酸豆乳脱腥的各种因素：大豆浸泡条件、大豆热处理条件、菌种的种类与接种量、豆乳浓度、产酸量、添加物如牛奶、糖等。
网络释义
Optimization of Processing Parameters of Beany-Free Soymilk Production 无腥味豆乳加工条件的确定;
