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ARS Home » Midwest Area » Columbia, Missouri » Plant Genetics Research » Research » Publications at this Location » Publication #421750
Research Project: Redesigning Soybeans for a Resilient Future of Food, Feeds, and Bio-Industry

Location: Plant Genetics Research

Title: Novel soybean type with improved volatile and sensory characteristics of raw soy slurries

Author
item BANCROFT, MEMPHIS - University Of Missouri
item HUANG, JHONGYAN - University Of Missouri
item SOMMER, STEPHAN - University Of Missouri
item Bilyeu, Kristin
item LIU, CONNIE - University Of Missouri
item VARDHANABHUTI, BONGKOSH - University Of Missouri

Submitted to: Food Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 6/19/2025
Publication Date: 7/1/2025
Citation: Bancroft, M., Huang, J., Sommer, S., Bilyeu, K.D., Liu, C., Vardhanabhuti, B. 2025. The volatile and sensory characterization of raw soy slurries produced from four soybean lines. Food Chemistry. 492, part 1. https://doi.org/10.1016/j.foodchem.2025.145253.
DOI: https://doi.org/10.1016/j.foodchem.2025.145253

Interpretive Summary: Soybean protein is an industry standard for diverse food products, but off-flavors hinder wider use of this nutritious source of high quality protein. Food science research for volatile chemical profiles and sensory characteristics was conducted with four novel soybean lines with altered seed composition aimed at addressing off-flavors. The results demonstrated that the seed composition changes limited off-flavor production compared to the control line, and one line had the lowest off-flavor levels. The impact of this work is the characterization of soybean seed composition changes to reduce or eliminate off-flavors that currently limit use of soybean protein in foods.

Technical Abstract: Novel soybeans with altered composition offer solutions to off-flavors that limit soybean protein adoption. This study compared volatile profiles and sensory characteristics of raw soy slurries from four soybean types: Patriot (commodity), high oleic/low linolenic acid oil (HOLL) and two HOLL soybean types with reduced anti-nutrient carbohydrates, Tiger and Super (lipoxygenase-free). HS-SPME-GC–MS/MS analysis identified 21 targeted volatile compounds, with Patriot containing the highest levels of off-flavor compounds while Super showed the lowest concentrations. Sensory analysis confirmed Patriot had the strongest painty attributes, while Super exhibited pronounced pea notes. HOLL, Tiger, and Super slurries effectively limited off-flavor production compared to Patriot. Soy products made from Super may have the highest consumer appeal due to its lowest off-flavor levels. These findings highlight how novel soybean types can improve sensory quality and provides insights for breeding and processing strategies to enhance soybean flavor.