We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
Sensory Descriptive Analysis of Soymilk.
- Authors
Torres-Penaranda, A. V.; Reitmeier, C. A.
- Abstract
A descriptive analysis panel developed terms to describe aroma and flavor of soymilk. Panelists evaluated a commercial soymilk and soymilks processed with beans from the normal or lipoxygenase-free lines. Descriptors used to describe "beaniness" were "raw as hexanal" for flavor or aroma, "grassy" flavor, and "sweet as green floral" flavor. High correlations were found among these attributes, fudges were consistent in the use of terminology. "Beaniness" for the normal soymilk was described by the terms "raw aroma as in hexanal" and "raw flavor as in hexanal," while "beaniness" for soymilk from the lipoxygenase-free line was described by the terms "sweet as green floral" and "grassy" flavors.
- Subjects
FOOD chemistry; DAIRY product flavors &; odors; SOYMILK; ODORS; FLAVOR; BEANS
- Publication
Journal of Food Science (Wiley-Blackwell), 2001, Vol 66, Issue 2, p352
- ISSN
0022-1147
- Publication type
Article
- DOI
10.1111/j.1365-2621.2001.tb11345.x