Sensory lexicon and relationships among brown colour,saltiness perception and sensory liking evaluated by regular users and culinary chefs: a case of soy sauces

This study was performed to develop lexicon to describe soy sauces using regular users (consumers) vs. culinary chefs, to perform product grouping using a free-sorting task and to determine relationship among physicochemical properties (colour, %NaCl) and consumer perception of soy sauces. Both panels identified eighteen terms to describe soy sauces, of which eleven terms (light, medium and dark brown colour, weak, medium and strong saltiness, sweetness, saltiness–sweetness, tasty/umami, and soy sauce and fermented aroma) were similar. For culinary chefs, three distinctive soy sauce groups based on brown colour (light, medium and dark brown) were identified, while two groups (light and medium dark brown) for regular users. From free-sorting maps, both panels associated brown colour intensity with saltiness expectation/perception. From PCA biplots, both panels shared some similarities for sensory liking (colour, saltiness, flavour, overall liking) for soy sauces. This study suggested that brown colour intensities affected saltiness expectation/perception and were used for product grouping for soy sauces.     

Utilizing the R-Index Measure for Threshold Testing in Model Soy Isoflavone Solutions

ABSTRACT: Twenty-eight untrained panelists used the signal detection rating method to determine thresholds for daidzein and genistein. Five concentrations of genistein and daidzein were suspended in starch solutions. The starch solution represented the noise, and isoflavone suspensions represented the signal. Blindfolded panelists received 15 replicates of noise and signal. To determine group detection thresholds, the concentration at an R-index of 75% was calculated. The group thresholds for genistein and daidzein were 4.006 × 10⁻³ M and 2.921 × 10⁻³ M, respectively. These results indicate a much higher threshold value than reported in the literature and in soymilks. This strongly suggests that daidzein and genistein individually do not contribute to bitterness or astringency in soy food products.     

Preference Mapping of Soymilk with Different U.S. Consumers

This study determined and compared drivers of liking for unflavored soymilk with different U.S. consumer groups. A highly trained panel documented appearance, mouthfeel and flavor attributes of 26 commercial soymilks. Twelve representative soymilks were then selected for evaluation by consumers from 3 age/cultural categories (n = 75 each category; Caucasian/African American females aged 18 to 30 y; Asian females aged 18 to 30 y; Caucasian/African American females aged 40 to 64 y). Consumers evaluated overall liking and liking and intensity of specific attributes. Results were evaluated by analysis of variance, followed by internal and external preference mapping. Age had no effect on overall liking, while ethnicity did (Caucasian/African American compared with Asian; P < 0.05). Caucasians/African Americans differentiated soymilks more than Asians and assigned a wider range of liking scores than Asians (2.1 to 7.2 compared with 4.0 to 6.1). Three consumer clusters were identified. Sweet taste with vanilla/vanillin and sweet aromatic flavors and higher viscosity were preferred by most consumers and differences between consumer clusters were primarily in drivers of dislike. Drivers of dislike were not identified for Cluster 1 consumers while Clusters 2 and 3 consumers (n = 84, n = 80) disliked beany, green/grassy and meaty/brothy flavors and astringency. Cluster 3 (n = 80) consumers scored all soymilks higher in liking (P < 0.05) than Cluster 2 consumers, and were willing to overlook disliked attributes with the addition of sweet taste, whereas the Cluster 2 consumers were not. These findings can be utilized to produce soymilks with attributes that are well liked by target consumers and to tailor attributes for segments of the population that have not yet been accommodated.     

Purification,characterisation, and quantification of the soy allergen profilin (Gly m 3) in soy products

Profilins are pan-allergen proteins present in various plant foods and pollens. The objective was to develop a method for purification and characterisation of profilin from soy protein isolate. Furthermore, profilin was quantified in soy products and the effect of processing evaluated. Profilin was purified using poly-l-proline affinity chromatography, dialysis and ultrafiltration, and its quantification was implemented by indirect ELISA. Profilin in soymilks ranged from 4.37 ± 0.14 to 7.24 ± 0.30 mg/g protein, while in fermented products profilin ranged from 1.67 ± 0.02 to 5.47 ± 0.02 mg/g protein. Pasteurisation of soymilk was an ineffective method to completely eliminate profilin. Food matrix influenced thermal stability; at 100 °C, β-sheet and random coil structures were altered, while the α-helices remained intact. Induced fermentation of soybean meal by Bifidobacterium lactic, Lactobacillus plantarum and Saccharomyces cerevisiae resulted in 68.3% to 72.7% reduction of soy profilin. Heat treatment, fermentation and hydrolysis effectively reduced soy profilin.     

采用GC-O-MS结合香气活力值分析兰陵美酒香气活性组分特征

采用感官为导向的风味化学分析方法对兰陵美酒的香气活性组分特征进行解析。首先采用描述性感官分析技术构建了兰陵美酒香气轮廓图,结果显示兰陵美酒具有花果香、醇香、焦糖和酱香等突出的香气特征。进一步采用顶空固相微萃取(headspace solid phase microextraction,HS-SPME)和液液萃取(liquid-liquid extraction,LLE)前处理方法结合气相色谱-嗅闻-质谱联用仪(gas chromatography-olfactometry-mass spectrometry,GC-OMS)在兰陵美酒中共解析出酯类、醇类、有机酸类、酚类、醛酮类等50种香气活性化合物。基于香气活性组分的精确定量和香气活力值(odor activity value,OAV)分析发现乙酸乙酯、丁酸乙酯、戊酸乙酯、己酸乙酯、辛酸乙酯、异戊醇、苯乙醇、苯甲醛、苯乙醛、香兰素、γ-壬内酯和4-乙烯基愈创木酚等香气化合物是构成兰陵美酒香气特征的关键香气化合物。