Comparative analysis of physicochemical properties and volatile flavor compounds of a novel brown soy yogurt prepared via Maillard browning reaction

作者：Zuoyong Zhang, Jingjing Dong, Zheng Li, Yaopeng Chen, Chao Fang, Jiayi Chen, Jin Guo, Hanju Sun, Na Guo, Xue Fang, Guilan Zhu · 发表于：Food Chemistry X · 年份：2025 · DOI：10.1016/j.fochx.2025.102695 · 被引用次数：7 · 研究领域：Probiotics and Fermented Foods、Food Quality and Safety Studies、Protein Hydrolysis and Bioactive Peptides

This study aimed to develop a low-beany Maillard brown soy yogurt (MBSY) and compare its physicochemical properties and flavor with non-Maillard soy yogurt, commercial soy yogurt, and commercial brown yogurt. Response surface optimization determined key process parameters for MBSY: glucose addition of 7.87 %, glycine addition of 1.25 %, and browning at 95 °C for 2 h. The obtained MBSY showed favorable titratable acidity (74.54 ± 0.23°T) and water-holding capacity (55.67 ± 0.08 %), with enhanced DPPH and ABTS free radical scavenging activities of 55.35 % and 51.16 % and lactic acid bacteria viability of 2.59 × 10 9 CFU/mL. Textural and rheological analysis showed that the Maillard reaction could reduce the hardness, cohesiveness, and viscoelasticity of MBSY due to disordered protein aggregation forming loose gel networks. E -nose and GC–MS/IMS revealed that MBSY exhibited low-beany compounds and increased yogurt-like and roasted notes. This work demonstrates the potential of the Maillard reaction in improving the functionality and flavor of plant-based dairy products.