The Effect of Different Coagulants on Qualities of Soy Whey

Coagulant is a critical ingredient in the tofu production process, which obviously affects the quality of tofu and soy whey. The effect of different coagulants, including calcium sulfate (CS), magnesium chloride (MC), glucono‐δ‐lactone (GDL), and fermented soy whey (FSW), on the qualities of soy whey was investigated. The soy whey produced with FSW exhibited higher contents of protein and flavonoids. The CS soy whey exhibited higher emulsion stability, higher suspension stability, smaller particle size, and lower zeta potential. The sensory flavours of CS and MC soy whey were found to be more intense, particularly the beany flavour and grease odour. Moreover, GDL soy whey exhibited a higher sourness and astringency. The orthogonal partial least squares discriminant analysis (OPLS‐DA) indicated a correlation between sensory flavours and multiple volatile flavour compounds, with 1‐octen‐3‐ol, hexanal, nonanal, and 2‐ethyl‐furan being identified as the main compounds contributing to soy whey aromas.