A method for reducing odor in soy products and compositions containing soy
products by adding or admixing a compound having one or more disulfide
bonds to the soy product or composition. The disulfide compound includes
a peptide containing at least cystine residue, a peptide or polypeptide
containing at least one disulfide bond, L-cystine, D-cystine, DL-cystine
and any combination thereof.