12-7 |
Developing lexicons for descriptive analysis of soymilks and soy protein isolate slurries |
K. D. N'KOUKA1, S. Y. Lee, and B. P. Klein. (1) Dept. of Food Science and Human Nutrition, The University of Illinois, 486A Bevier Hall, 905 S. Goodwin, Urbana, IL 61801 Increasing interest in the use of soy foods has been stimulated by findings of health benefits such as reduction or prevention of certain cancers, and lowering of cholesterol levels and blood pressure. However, companies trying to incorporate soy into their products do not have a standard guide addressing the aromas and flavors soy will impart. Our objectives were to develop lexicons for soymilks and soy protein isolate slurries that completely described their aromas and flavors and to provide references for each term. Nine panelists were trained to describe the flavor and aroma characteristics of soymilks and soy protein isolate slurries. Slurries were prepared at a ratio of 1g isolate to 40mL spring water. References were identified to define each term. Panelists used the final language to individually quantify those characteristics in six soymilks and seven soy protein isolate slurries. Four replications were done using a randomized complete block design. Principal component analysis was used to determine common terms and to group the products. Aroma and flavor terms common to both product types were cooked soy, cooked grain, raw soy, green, nutty, roasted soy and starchy. Bitter and astringent aftertastes; rancid and cardboard aromas; sour, bitter, salty and astringent tastes; and chalky and mouth coating textures were also found in both product categories. Soymilk had several unique characteristics: cooked milk, bran, rice syrup, caramel, malty, and dairy aromas and flavors plus vanilla aroma, sweet taste, and potato flavor. Attributes found only in soy protein isolate slurries were chickeny and sulfury aromas and chicken flavor. Development of lexicons for various soy products through the use of descriptive analysis techniques will provide a needed standard reference tool. The lexicons will enable better understanding of specific influences soy products have on the aromas and flavors of food systems.
Session 12, Sensory Evaluation: Sensory techniques - Descriptive analysis
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