Comparative Analysis of the Nutritional Composition and Flavor Characteristics of Five Types of Legume Milk

ABSTRACT Legume milk, a nutritious, lactose‐free alternative to dairy milk, is increasingly being consumed worldwide. However, the nutritional composition, antioxidant capacity, and flavor characteristics of different legume milks remain unclear. This study evaluated the nutritional composition, antioxidant capacity, and flavor characteristics of legume milk prepared from soybean, black bean, kidney bean, cowpea, and chickpea by integrating GC–IMS with conventional chemical analyses. The results revealed that chickpea milk contained the highest protein and fat content. The glucosides were found to be more abundant than aglycones in all legume milks. Black bean milk exhibited the highest raffinose content and the strongest antioxidant activity. Among all the different samples, kidney bean milk showed the lowest lipoxygenase (LOX) activity. A total of 29 volatiles were identified in the five types of legume milk using GC–IMS, and further correlation analysis confirmed the association of LOX activity and hexanal levels with beany flavor, indicating that these parameters can be used to predict the presence of beany flavor. The valuable insights derived from this study could help in optimizing the production process of legume milk to enhance its nutritional value and improve its sensory attributes.