Sensory quality of soymilk and tofu from soybeans lacking lipoxygenases
The oxidation of unsaturated lipids by lipoxygenases in soybeans causes undesirable flavors in soy foods. Using a traditional and a nontraditional soy food user group, we examined the cultural difference in perceiving the sensory characteristics of soymilk and tofu produced from soybeans with or wit...
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Published in | Food science & nutrition Vol. 4; no. 2; pp. 207 - 215 |
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Main Authors | , , , |
Format | Journal Article |
Language | English |
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United States
John Wiley & Sons, Inc
01.03.2016
John Wiley and Sons Inc |
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Abstract | The oxidation of unsaturated lipids by lipoxygenases in soybeans causes undesirable flavors in soy foods. Using a traditional and a nontraditional soy food user group, we examined the cultural difference in perceiving the sensory characteristics of soymilk and tofu produced from soybeans with or without lipoxygenases (Lx123). The two groups described the samples using similar terms. The traditional users preferred the control soy milk and lipoxygenase‐free tofu while the nontraditional users preferred the lipoxygenase‐free soymilk with no preference for tofu. In a separate study, a trained descriptive taste panel compared the odor of soymilk and tofu from control soybeans or those lacking lipoxygenase‐1 and lipoxygenase‐2 (Lx12) or all three isomers (Lx123). The rancid/grassy odor was rated the lowest in Lx123 products, followed by Lx12 products with the control products given the highest rating. The Lx12 and Lx123 products were also sweeter and less bitter than the controls. Taken together, our results demonstrated that soybeans lacking lipoxygenases can produce soy foods with less undesirable aromas and are therefore likely more acceptable to the consumers.
Traditional and nontraditional soy users had different preferences for soymilk and tofu produced from soybeans with or without lipoxygenase. The soy products from soybeans lacking lipoxygenases had significantly reduced rancid and bitterness odor and increased sweetness note and are therefore likely more acceptable to consumers. |
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AbstractList | The oxidation of unsaturated lipids by lipoxygenases in soybeans causes undesirable flavors in soy foods. Using a traditional and a nontraditional soy food user group, we examined the cultural difference in perceiving the sensory characteristics of soymilk and tofu produced from soybeans with or without lipoxygenases (Lx123). The two groups described the samples using similar terms. The traditional users preferred the control soy milk and lipoxygenase-free tofu while the nontraditional users preferred the lipoxygenase-free soymilk with no preference for tofu. In a separate study, a trained descriptive taste panel compared the odor of soymilk and tofu from control soybeans or those lacking lipoxygenase-1 and lipoxygenase-2 (Lx12) or all three isomers (Lx123). The rancid/grassy odor was rated the lowest in Lx123 products, followed by Lx12 products with the control products given the highest rating. The Lx12 and Lx123 products were also sweeter and less bitter than the controls. Taken together, our results demonstrated that soybeans lacking lipoxygenases can produce soy foods with less undesirable aromas and are therefore likely more acceptable to the consumers. Traditional and nontraditional soy users had different preferences for soymilk and tofu produced from soybeans with or without lipoxygenase. The soy products from soybeans lacking lipoxygenases had significantly reduced rancid and bitterness odor and increased sweetness note and are therefore likely more acceptable to consumers. The oxidation of unsaturated lipids by lipoxygenases in soybeans causes undesirable flavors in soy foods. Using a traditional and a nontraditional soy food user group, we examined the cultural difference in perceiving the sensory characteristics of soymilk and tofu produced from soybeans with or without lipoxygenases (Lx123). The two groups described the samples using similar terms. The traditional users preferred the control soy milk and lipoxygenase-free tofu while the nontraditional users preferred the lipoxygenase-free soymilk with no preference for tofu. In a separate study, a trained descriptive taste panel compared the odor of soymilk and tofu from control soybeans or those lacking lipoxygenase-1 and lipoxygenase-2 (Lx12) or all three isomers (Lx123). The rancid/grassy odor was rated the lowest in Lx123 products, followed by Lx12 products with the control products given the highest rating. The Lx12 and Lx123 products were also sweeter and less bitter than the controls. Taken together, our results demonstrated that soybeans lacking lipoxygenases can produce soy foods with less undesirable aromas and are therefore likely more acceptable to the consumers. The oxidation of unsaturated lipids by lipoxygenases in soybeans causes undesirable flavors in soy foods. Using a traditional and a nontraditional soy food user group, we examined the cultural difference in perceiving the sensory characteristics of soymilk and tofu produced from soybeans with or without lipoxygenases (Lx123). The two groups described the samples using similar terms. The traditional users preferred the control soy milk and lipoxygenase‐free tofu while the nontraditional users preferred the lipoxygenase‐free soymilk with no preference for tofu. In a separate study, a trained descriptive taste panel compared the odor of soymilk and tofu from control soybeans or those lacking lipoxygenase‐1 and lipoxygenase‐2 (Lx12) or all three isomers (Lx123). The rancid/grassy odor was rated the lowest in Lx123 products, followed by Lx12 products with the control products given the highest rating. The Lx12 and Lx123 products were also sweeter and less bitter than the controls. Taken together, our results demonstrated that soybeans lacking lipoxygenases can produce soy foods with less undesirable aromas and are therefore likely more acceptable to the consumers. Traditional and nontraditional soy users had different preferences for soymilk and tofu produced from soybeans with or without lipoxygenase. The soy products from soybeans lacking lipoxygenases had significantly reduced rancid and bitterness odor and increased sweetness note and are therefore likely more acceptable to consumers. |
Author | Chaliha, Mridusmita Smyth, Heather Yang, Aijun James, Andrew |
AuthorAffiliation | 2 Queensland Alliance for Agriculture and Food Innovation The University of Queensland St Lucia Queensland 4072 Australia 3 Department of Agriculture, Fisheries and Forestry Coopers Plains Queensland 4108 Australia 1 CSIRO Agriculture 306 Carmody Road St Lucia Queensland 4067 Australia |
AuthorAffiliation_xml | – name: 1 CSIRO Agriculture 306 Carmody Road St Lucia Queensland 4067 Australia – name: 2 Queensland Alliance for Agriculture and Food Innovation The University of Queensland St Lucia Queensland 4072 Australia – name: 3 Department of Agriculture, Fisheries and Forestry Coopers Plains Queensland 4108 Australia |
Author_xml | – sequence: 1 givenname: Aijun surname: Yang fullname: Yang, Aijun organization: CSIRO Agriculture – sequence: 2 givenname: Heather surname: Smyth fullname: Smyth, Heather organization: The University of Queensland – sequence: 3 givenname: Mridusmita surname: Chaliha fullname: Chaliha, Mridusmita organization: Department of Agriculture, Fisheries and Forestry – sequence: 4 givenname: Andrew surname: James fullname: James, Andrew organization: CSIRO Agriculture |
BackLink | https://www.ncbi.nlm.nih.gov/pubmed/27004110$$D View this record in MEDLINE/PubMed |
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Keywords | soybean Lipoxygenase tofu soy milk sensory quality |
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Snippet | The oxidation of unsaturated lipids by lipoxygenases in soybeans causes undesirable flavors in soy foods. Using a traditional and a nontraditional soy food... |
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SubjectTerms | Bitter taste Consumption Cultural factors Food Food processing industry Isomers Lipids Lipoxygenase Odor Odors Original Research Oxidation Plant-based beverages R&D Rancidity Research & development Sensory evaluation Sensory properties sensory quality soy milk Soy products Soya bean milk soybean Soybean milk Soybeans Tofu User groups |
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Title | Sensory quality of soymilk and tofu from soybeans lacking lipoxygenases |
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