Sensory Characteristics of Soymilk and Tofu Made from Lipoxygenase-Free and Normal Soybeans

• Published in: Journal of food science Vol. 63; no. 6; pp. 1084 - 1087
• Main Authors: Torres-Penaranda, A. V., Reitmeier, C. A., Wilson, L. A., Fehr, W. R., Narvel, J. M.
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Publishing Ltd 01-11-1998; Institute of Food Technologists; Wiley Subscription Services, Inc
• Subjects: Biological and medical sciences; flavor; Flavors; Food industries; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; lipoxygenase; soybean; Soybeans; soymilk; tofu; Asia; United States; North America; China; Japan; America; Human; Viscosity; Enzyme; Soy product; Organoleptic properties; Deficiency; Color; Soybean milk; Sensory analysis; Flavor; Texture; Tofu; Traditional food stuff; Preference; Quality; Oxidoreductases; Lipoxygenase; Comparative study
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1365-2621.1998.tb15860.x

ABSTRACT
Soymilk made from lipoxygenase‐free soybeans had less cooked beany aroma, less cooked beany flavor and less astringency and was rated darker and more yellow than that made from soybeans with normal lipoxygenase. Sensory descriptive panelists noted no differences between lipoxygenase‐free and normal soybeans for milky flavor, wheat flavor, thickness, chalkiness or aftertaste. Tofu made from lipoxygenase‐free soybeans had less cooked beany flavor than that made from normal soybeans. There were no differences in cooked beany aroma, raw beany aroma, raw beany flavor, wheat flavor, astringency, hardness, darkness or yellowness. Native‐born Japanese, Chinese and U.S. descriptive panelists differed in responses to flavor, texture and color of soymilk and tofu.