title: Evaluation of the chemical quality traits of soybean seeds, as related to sensory attributes of soymilk.
abstract: The soybean seed chemical quality traits (including protein content, oil content, fatty acid composition, isoflavone content, and protein subunits), soymilk chemical character (soluble solid), and soymilk sensory attributes were evaluated among 70 genotypes to determine the correlation between seed chemical quality traits and soymilk sensory attributes. Six sensory parameters (i.e., soymilk aroma, smoothness in the mouth, thickness in the mouth, sweetness, colour and appearance, and overall acceptability) and a seven-point hedonic scale for each parameter were developed. Significant positive correlations were observed between overall acceptability and the other five evaluation parameters, suggesting that overall acceptability is an ideal parameter for evaluating soymilk flavour. The soymilk sensory attributes were significantly positively correlated with the characteristics of the glycinin (11S)/beta-conglycinin (7S) protein ratio, soluble solid, and oil content but negatively correlated with glycitein and protein content. Our results indicated that soymilk sensory attributes could be improved by selecting the desirable seed chemical quality traits in practical soybean breeding programs.
authors.affiliation: The National Key Facility for Crop Gene Resources and Genetic Improvement, MOA Key Laboratory of Soybean Biology (Beijing), Institute of Crop Science, Chinese Academy of Agricultural Sciences, Beijing 100081, People's Republic of China.
authors.forename: Lei
authors.initials: L
authors.lastname: Ma
authors.affiliation: The National Key Facility for Crop Gene Resources and Genetic Improvement, MOA Key Laboratory of Soybean Biology (Beijing), Institute of Crop Science, Chinese Academy of Agricultural Sciences, Beijing 100081, People's Republic of China.
authors.forename: Bin
authors.initials: B
authors.lastname: Li
authors.affiliation: The National Key Facility for Crop Gene Resources and Genetic Improvement, MOA Key Laboratory of Soybean Biology (Beijing), Institute of Crop Science, Chinese Academy of Agricultural Sciences, Beijing 100081, People's Republic of China.
authors.forename: Fenxia
authors.initials: F
authors.lastname: Han
authors.affiliation: The National Key Facility for Crop Gene Resources and Genetic Improvement, MOA Key Laboratory of Soybean Biology (Beijing), Institute of Crop Science, Chinese Academy of Agricultural Sciences, Beijing 100081, People's Republic of China.
authors.forename: Shurong
authors.initials: S
authors.lastname: Yan
authors.affiliation: The National Key Facility for Crop Gene Resources and Genetic Improvement, MOA Key Laboratory of Soybean Biology (Beijing), Institute of Crop Science, Chinese Academy of Agricultural Sciences, Beijing 100081, People's Republic of China.
authors.forename: Lianzheng
authors.initials: L
authors.lastname: Wang
authors.affiliation: The National Key Facility for Crop Gene Resources and Genetic Improvement, MOA Key Laboratory of Soybean Biology (Beijing), Institute of Crop Science, Chinese Academy of Agricultural Sciences, Beijing 100081, People's Republic of China. Electronic address: sunjunming@caas.cn.
authors.forename: Junming
authors.initials: J
authors.lastname: Sun
mesh_terms: D000328:Adult; D052179:Antigens, Plant / Q000032:analysis; D003116:Color; D005227:Fatty Acids / Q000032:analysis; D005838:Genotype; D005916:Globulins / Q000032:analysis; D006801:Humans; D007529:Isoflavones / Q000032:analysis; D009812:Odorants / Q000032:analysis; D010641:Phenotype; D055314:Seed Storage Proteins / Q000032:analysis; D012639:Seeds / Q000737:chemistry*; D041942:Soy Milk / Q000737:chemistry*; D030262:Soybean Proteins / Q000032:analysis; D013025:Glycine max / Q000737:chemistry*; D013649:Taste
chemical_list: D052179:Antigens, Plant; D005227:Fatty Acids; D005916:Globulins; D007529:Isoflavones; D055314:Seed Storage Proteins; D030262:Soybean Proteins; C013894:beta-conglycinin protein, Glycine max; C011474:glycinin
keywords: Seed chemical quality; Sensory attributes; Soybean (Glycine max L. Merr.); Soymilk