|Krinsky, B - NC STATE UNIVERSITY|
|Drake, Mary - NC STATE UNIVERSITY|
|Civille, G - SENSORY SPECTRUM INC.|
Submitted to: Journal of Sensory Studies
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: May 23, 2006
Publication Date: December 1, 2006
Citation: Krinsky, B.F., Drake, M.A., Civille, G.V., Dean, L.L., Hendrix, K., Sanders, T.H. 2006. The development of a lexicon for frozen vegetable soybeans. Journal of Sensory Studies 21(6):644-653. Interpretive Summary: Vegetable soybean consumption in the U.S. is limited but potential for increased markets based on domestic production is very high. Due to limited harvesting time, freezing is essential for year-round availability of vegetable soybeans. Research on the flavor of vegetable soybeans is limited and this study was done to develop a lexicon to identify and define the aromatics, tastes and feeling factors for frozen vegetable soybeans. The lexicon was developed by a panel of flavor and soybean specialists and references which exemplified the terms were identified. A defined and referenced sensory language for frozen vegetable soybean flavor was developed and validated. Fifteen terms were commonly used to describe and differentiate the majority of flavors found in commercial frozen vegetable soybeans. The terminology can be used in connection with basic research, instrumental data, product development, shelf-life analysis, and quality control.
Technical Abstract: American vegetable soybean consumption is limited but potential for increased markets based on U.S. production is high. The vegetable soybean (Glycine max. (L.) Merrill) is harvested when the seeds are immature. Due to limited harvesting time, freezing is essential for year-round availability of vegetable soybeans. A flavor lexicon, terms which identify and define the associated aromatic, tastes and feeling factors, for frozen vegetable soybeans was created. A representative sample of commercial frozen vegetable soybean samples was collected. The frozen vegetable soybean lexicon was developed by a 12 member panel of flavor and soybean specialists. Intensity ratings, based on the Sensory Spectrum® method were assigned to descriptors. References which exemplified the descriptors were generated and evaluated by the panel. Frozen vegetable soybean flavor was described by 8 aromatics, 3 feeling factors and the basic tastes. In the subsequent months a trained descriptive panel validated the language and intensity scores.