Relationships among sensory analysis, isoflavone and hexanal contents of soymilk powder

Silva, Josemeyre Bonifácio da; Felberg, Ilana; Carrão-Panizzi, M. C.; Lee, Soo Young; Prudêncio, Sandra Helena

doi:10.1590/s1516-89132010000500025

Cited by 7 publications

(5 citation statements)

References 15 publications

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“…For repeatability, panelists with values of F repetitions with a level of significance above 5% ( P > 0.05) were selected. For evaluation of the agreement of the panelists with the panel, the average individual scores were compared to panel scores (Silva, Felberg, Carrão‐Panizzi, Lee & Prudencio, 2010; Damásio & Costell, 1991; ABNT. NBR 14 140, 1998; Richter et al.…”

Section: Methodsmentioning

confidence: 99%

Study on the flavour of soybean cultivars by sensory analysis and electronic tongue

Silva

Prudêncio

Carrão-Panizzi

et al. 2012

Int J of Food Sci Tech

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Summary The scope of this study was to assess the sensory attributes of five Brazilian soybean cultivars genetically different (BRS), described as special soybean cultivars for human consumption (BRS 216, BRS 213 and BRS 267) and conventional (BRS 258 and BRS 133), by quantitative descriptive analysis (QDA), and verify the ability of the electronic tongue to discriminate the soybean cultivars according to its flavours. According to QDA, BRS 267 was characterised by increased grain size, more intense cream colour, sweet flavour, sweet and umami taste. BRS 133 showed a dark hilum colouring, cooked bean and rancid aroma, cooked bean and rancid, bitter and astringent attributes. BRS 216 presented smaller grain size, less intense cream colouring and a more rounded grain shape, while the BRS 258 showed a hard texture. BRS 213 was characterised by a neutral flavour. The electronic tongue was able to distinguish between the five soybean cultivars according to their different flavour attributes. Correlation analysis was made among chemical constituents of soybean (hexanal, linoleic and linolenic acid, isoflavones, sucrose and fructose, and glutamic acid and alanine), sensory attributes and electronic sensors. Sensory attributes had a significant correlation, in absolute value, P ≤ 0.05, with electronic tongue (r = 0.50–0.80) and chemical constituents of soybean grains (r = 0.51–0.98). Electronic tongue had a significant correlation (r = 0.50–0.94) with the chemical constituents. It can be used effectively to classify soybean cultivars.

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Section: Methodsmentioning

confidence: 99%

Study on the flavour of soybean cultivars by sensory analysis and electronic tongue

Silva

Prudêncio

Carrão-Panizzi

et al. 2012

Int J of Food Sci Tech

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“…And 3-methylthio-1-propanol contributed a unique burnt, caramel-like, garlic, and cooked potato aroma to the soy sauce. Hexanal was positively associated with the cooked grain aroma ( Silva et al, 2010 ). These aroma compounds may contribute a significant reason that S1 is favorably used for stew meat and barbecue condiment.…”

Section: Resultsmentioning

confidence: 99%

Chemical Characteristics of Three Kinds of Japanese Soy Sauce Based on Electronic Senses and GC-MS Analyses

et al. 2021

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Japanese soy sauce has become more acceptable by Chinese consumers due to its umami taste. However, the volatile flavor compounds and taste characters have not been fully clarified. This study aimed to explore the flavor characteristics of three kinds of Japanese soy sauce, including Koikuchi Shoyu, Usukuchi Shoyu, and Amakuchi Shoyu. The secret of volatile flavor substances was investigated by Gas Chromatography-Mass Spectrometry (GC-MS) and electronic nose, while taste compounds were investigated by silylation GC-MS and electronic tongue (E-tongue). A total of 173 volatile flavor substances and 160 taste compounds were identified. In addition, 28 aroma compounds with odor activity values (OAV) ≥ 1 were considered as the typical flavors. We found that alcohols and aldehydes were in high abundance in Japanese soy sauce, but only a small portion of pyrazines and esters were. Based on electronic nose and GC-MS analysis, Koikuchi Shoyu gives more contribution to aroma compounds, while Usukuchi Shoyu and Amakuchi Shoyu give the sourness and sweetness features based on E-tongue and silylation GC-MS analysis. In this study, 50 kinds of sugars were detected that contributed to the sweetness of soy sauce. This study will provide new insight into the flavor characteristics of Japanese soy sauce that potentially contribute to the innovation and development of soy sauce.

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“…Soybean and its derivatives have good potential for application in the functional food industry, because they contain a large quantity of components that are beneficial to health, such as proteins, isoflavones, fiber, essential fatty acids, oligosaccharides, etc (Liu 1997). Despite its excellent nutritive value, soybean grains have not been accepted in many western countries due to its undesirable flavors and characteristics tastes (Silva et al 2010). However, soy fermentation can improve its acceptability.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of a functional soy product with addition of soy fiber and fermented with probiotic kefir culture

Baú

García

Ida

2014

Braz. arch. biol. technol.

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Relationships among sensory analysis, isoflavone and hexanal contents of soymilk powder

Abstract: ABSTRACT

Cited by 7 publications

References 15 publications

Study on the flavour of soybean cultivars by sensory analysis and electronic tongue

Study on the flavour of soybean cultivars by sensory analysis and electronic tongue

Chemical Characteristics of Three Kinds of Japanese Soy Sauce Based on Electronic Senses and GC-MS Analyses

Evaluation of a functional soy product with addition of soy fiber and fermented with probiotic kefir culture

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