Influence of drying methods on isoflavones, soyasaponins, fatty acids, and aroma profiles in Thai fermented black soybean (thua nao)
Journal
Journal of Agriculture and Food Research
Journal Volume
27
Start Page
102883
ISSN
2666-1543
Date Issued
2026-05
Author(s)
Mathatheeranan, Pakavit
Fang, Ming-Chih
Suppavorasatit, Inthawoot
et al.
Abstract
Drying treatments significantly influenced non-volatile and volatile components in dried thua nao products. The effects of four drying methods, including natural sun drying (SUN), hot air oven drying (HOT), microwave vacuum drying (MIC), and vacuum oven drying (VAC), on isoflavone, soyasaponin, fatty acid, and aroma-active compound profiles were evaluated using mass spectrometry technique. The results showed that the profiles of isoflavones, soyasaponins, and aroma-active compounds were significantly affected by drying treatments, whereas fatty acid contents showed less pronounced differences. The SUN-treated samples contained higher levels of aroma-active compounds, while SUN treatment showed the greatest degradation of isoflavones and soyasaponins. In contrast, vacuum-based drying treatments (MIC and VAC) effectively preserved isoflavone, soyasaponin compounds but resulted in a loss of aroma-active compounds. The HOT treatment, as recommended drying method, provided both aroma-active compounds and retained isoflavones and soyasaponins. This research revealed the correlations among isoflavones, soyasaponins, and aroma components.
Subjects
GC-MS
Maillard reaction
Non-volatiles
UHPLC-HRMS
Volatiles
Publisher
Elsevier BV
Description
Article number 102883
Type
journal article