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7743679 
Journal Article 
EFFECTS OF RESIDUAL SOLVENTS AND STORAGE ON FLAVOR OF HEXANE-ETHANOL AZEOTROPE EXTRACTED SOY PRODUCTS 
Honig, DH; Warner, KA; Selke, E; Rackis, JJ 
1979 
Yes 
Journal of Agricultural and Food Chemistry
ISSN: 0021-8561
EISSN: 1520-5118 
27 
6 
1383-1386 
WOS:A1979HU80900059 
Hexane/alcohol azeotrope extraction (HEAE) effectively removes objectionable flavors of defatted soy flakes. Volatiles from soy protein products were analyzed by gas chromatography (GC) and by GC-mass spectrometry. Levels of 2-3 ppm ethanal, hexanal, and pentane were found in whole mature soybeans as well as 5-20 ppm each of methanol, ethanol, and acetone. Levels of 25 ppm hexanal and 293 ppm pentane found in pentane-hexane defatted flakes were reduced 4-to 150-fold, respectively, after azeotrope extraction. Air-dried HEAE flakes had from 2000 to 6000 ppm of residual hexane and ethanol and had lower flavor scores than when residual solvent values were reduced to 160 ppm by various techniques. Storage at 38 and 25 °C for 6 and 12 months, respectively, resulted in reduced amounts of residual solvents and increased flavor scores of some untoasted azeotrope-extracted products over those of samples stored at -18 °C. © 1979, American Chemical Society. All rights reserved.