Flavor properties of plain soymilk

被引:38
作者
Chambers, E [1 ]
Jenkins, A [1 ]
McGuire, BH [1 ]
机构
[1] Kansas State Univ, Dept Human Nutr, Sensory Anal Ctr, Manhattan, KS 66506 USA
关键词
D O I
10.1111/j.1745-459X.2006.00059.x
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
A trained sensory panel was used to (1) establish terminology for describing flavor attributes of a wide range of "fresh" and processed soymilks (SMs); and (2) test the lexicon and describe the flavor properties of a wide range (n = 32) of plain SM samples. Twenty-eight attributes were identified in the SMs studied. However, findings indicate that the main differences are a consequence largely of the presence of certain attributes that are either infrequently present or unique to a specific product. Thus, sensory evaluation of SM needs to include a review of samples to ensure that all attributes are documented prior to evaluation, or use a method that allows the addition of attributes during testing.
引用
收藏
页码:165 / 179
页数:15
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