SENSORY CHARACTERISTICS OF CHEMICAL COMPOUNDS POTENTIALLY ASSOCIATED WITH BEANY AROMA IN FOODS1

Journal of Sensory Studies - Tập 19 Số 1 - Trang 15-26 - 2004
Suntaree Vara‐ubol1, Edgar Chambers1, Delores H. Chambers2
1Department of Food Science and Technology Thammasat University (Rungsit campus) Pathumthani, 12121, Thailand
2The Sensory Analysis Center Department of Human Nutrition Justin Hall Kansas State University Manhattan, Kansas 66506-1407

Tóm tắt

ABSTRACTThe sensory characteristic “beany” is a limiting factor in introducing soy products to many consumers in western cultures. This research described sensory properties of beany flavor and described sensory odor characteristics of 19 chemicals that have been associated with beany aroma and flavor in previous literature. Seven concentrations varying from 1 to 100,000 ppm of each chemical (if soluble in propylene glycol) were examined by a five member trained descriptive panel. The panel described beany as having multiple attributes. Musty/earthy, musty/dusty, sour aromatics, and characterizing attributes such as green/pea pod, nutty, or brown collectively imparted beany aroma and flavor of most beans. Starchy flavor and powdery texture also were intrinsically associated with beany in bean product samples. Some chemicals tested were not beany at any level tested. Three alcohols, two ketones, one aldehyde, and one pyrazine exhibited beany characteristics (green/peapod or brown) only at low concentrations, generally 1‐10 ppm.

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Thông tin xuất bản

Journal of Sensory Studies

Tập 19 Số 1

15-26

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