## 3 Results and Discussion  
### Composition of Volatile Compounds  
The experimental data of flavor release from ISP colloids with varying CD concentrations in the +CD and \(-\)CD groups are presented in Table 1. Using GC-MS, 36 volatile components were identified as abundant compounds in the samples. As CD concentrations increased (0, 1, 2, and 4%), equivalent headspace concentrations of volatile compounds in +CD groups were also increased due to the larger increases in total alkanes and alkenes originating from CD, while alcohols, acids, ketones, and aldehydes were decreased. In the \(-\)CD group, which was devoid of flavor-entrapped CD, equivalent headspace concentrations of volatile compounds decreased with increasing CD concentrations. The total alkanes and alkenes of the \(-\)CD group showed restricted increases, and concentration-dependent increases were not observed. With respect to alkanes, the \(+\)CD group showed notably increasing trends with increasing concentrations of CD. The most abundant compounds included decan, dodecane, tridecane, hexadecane, 2,4-dimethylheptane, undecane, and 4-methyldecane. However, in the \(-\)CD group, the levels of these compounds were similar regardless of the CD concentration, indicating a lack of insoluble CD complexes, which were removed by centrifugation. Likewise, concentration-dependent increases in alkene compounds such as 1,2-demethyl-4-ethylbenzene, dl-limonene, and methylbenzene were found to be limited for the \(-\)CD group. In the case of 1,3-di-tert-butylbenzene, concentration-related changes were detected, with 1% CD having the highest peak ratio followed by 2 and 4% CD concentrations. This phenomenon might be due to unknown interference effects caused by flavor compounds in the headspace. Among the detected compounds, the beamy-flavor-related compounds were 1-octen-3-ol, benzaldehyde, hexanal, 2-heptanone, and 2-pentylfuran, which were commonly detected in other studies as compounds showing odor characteristics related to beamy flavor [17; 18; 19]. Of the aforementioned compounds, 1-octen-3-ol, benzaldehyde, hexanal, and 2-heptanone were decreased with increasing CD concentrations regardless of postprocess centrifugation. 2-Pentylfuran adsorbed in headspace SPME was notably increased with increasing CD concentrations in the samples without centrifugation. However, there was a notable decrease in the 4% CD addition (CDcf-4) compared with CDcf-0. In one study, with the addition of CD to soymilk, a decreased beamy odor was reported [20; 21]. [PERSON] et al. (2004) showed compounds associated with a beamy flavor in soymilk, such as pentanal, hexanal, hexanol, heptanal, benzaldehyde, 1-octen-3-ol, 2-pentylfuran, and nonanal, in equivalent headspace concentrations using Carboxen(r)/polydimethylsiloxane (CAR/PDMS) fiber. These compounds, with the exception of hexanal, were significantly decreased using 0.5% (_w/v_) \(\alpha\)- or \(\gamma\)-CD, which varied in the number of glucopyranose units. Recently, [PERSON] et al. (2017) studied the effects of \(\beta\)-CD (0.25-1.00% (_w/v_)) addition at different heating temperatures on flavor quality during soymilk processing. They reported decreases in the critical beamy flavor compounds, such as hexanal, hexanol, and 1-octen-3-ol using DVB/CAR/PDMS fibers. It is important to note that these studies investigated different types and concentrations of CD, materials of SPME fiber, and base materials of soymilk. As a result, the types and contents of the identified beamy flavors were slightly different from those of the current study. However, the decreases in overall compounds pertaining to beamy flavor were similarly induced by the addition of CD. In this study, based on GC-MS, the optimal conditions for efficient decreases in beamy flavor compounds, including 2-pentylfuran, was the \(-\)CD-4 sample.