|Krinsky, B - NC STATE UNIVERSITY|
|Drake, Maryanne - NC STATE UNIVERSITY|
|Civille, G - NC STATE UNIVERSITY|
Submitted to: Journal of Sensory Studies
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: September 21, 2006
Publication Date: October 1, 2006
Citation: Krinsky, B., Drake, M., Civille, G., Dean, L.L., Hendrix, K., Sanders, T.H. 2006. The development of a lexicon for frozen vegetable soybeans. Journal of Sensory Studies 21:644-653. 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 (edamame) consumption is limited but potential for increased markets based on U.S. production is high. Vegetable soybeans (Glycine max. (L.) Merrill) are harvested while the seed are still immature. Due to limited harvesting time, freezing is essential for year-round availability of edamame. A lexicon to identify and define the aromatics, tastes and feeling factors for edamame was created using a total of 20 shelled and in pod samples of commercial frozen edamame. The edamame lexicon development was initiated by a commercial sensory company, further developed by a 12 member panel of flavor and/or soybean specialists and finalized by a trained sensory panel. Intensity ratings, based on the Spectrum™ descriptive analysis method were assigned to terms in the lexicon. References which exemplified the terms were obtained and evaluated for applicability by the panel. Edamame flavor was described by 13 aromatic attributes, 3 feeling factors and the basic tastes which were subsequently used by a trained descriptive panel to demonstrate the usefulness of the terms and intensities on a subset of the original commercial samples and limited samples from a blanching study using freshly harvested vegetable soybeans.