The abundance of linolenic acid in soybean oil is responsible for the development of an off-flavor problem known as flavor reversion.

大豆是最重要的，大豆油中丰富的亚麻酸是解决臭味问题即风味回复的原因。

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After the process of blanching, grinding, preheating and spray-drying, the soybean milk powder thus prepared tasted palatable and had no off-flavor.

在经过对大豆的浸泡、热烫、磨浆、煮浆和喷雾干燥等工艺过程之后，实验制备的豆奶粉口味纯正，无不良风味。

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