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Sensory quality of soymilk and tofu from soybeans lacking lipoxygenases

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Yang, A., Smyth, H., Chaliha, M. and James, A. (2016) Sensory quality of soymilk and tofu from soybeans lacking lipoxygenases. Food Science & Nutrition, 4 (2). pp. 207-215.

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Article Link: http://dx.doi.org/10.1002/fsn3.274

Publisher URL: http://onlinelibrary.wiley.com/wol1/doi/10.1002/fsn3.274/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.

Item Type:Article
Business groups:Crop and Food Science
Keywords:Lipoxygenase sensory quality soy milk soybean tofu
Subjects:Agriculture > Agriculture (General) > Agricultural chemistry. Agricultural chemicals
Plant culture > Food crops
Live Archive:22 Jan 2017 23:44
Last Modified:03 Sep 2021 16:50

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