above 100 ppm depending on the volatile causing an off flavor and the substrate it is in what is oxygen free environment for one volatile and substrate combination may not be true for another such combination however as a rule of thumb total oxygen presence in the substrate and the environment said substrate sits in should not exceed the flavor threshold of the off flavor desired to be controlled the above rule may be somewhat relaxed since at very low free oxygen levels alternate reactions compete for the oxygen under such situations one expects the enzymes to catalyze reactions different from those which produce off flavor and bitter taste causing volatiles and as a result enzymes get spent the spent enzymes are incapable of catalysing the undesirable reactions to any significant extent even if oxygen is made available excessively thus inactivating enzymes for the purpose of controlling off flavors after disintegrating the seeds is not necessary in the present invention however inactivating enzymes in the disintegrated seed products at a convenient step in processing is recommended to improve the nutritional quality of the foods and to simultaneously get rid of any residual undesirable enzyme activity one of the more common use of this invention is expected in processing soybeans to extract oil.