Sensory quality of soymilk and tofu from soybeans lacking lipoxygenases

• Published in: Food science & nutrition Vol. 4; no. 2; pp. 207 - 215
• Main Authors: Yang, Aijun, Smyth, Heather, Chaliha, Mridusmita, James, Andrew
• Format: Journal Article
• Language: English
• Published: United States John Wiley & Sons, Inc 01.03.2016; John Wiley and Sons Inc
• Subjects: 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; Australia; soybean; Lipoxygenase; tofu; soy milk; sensory quality

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...