title: Sensory quality of soymilk and tofu from soybeans lacking lipoxygenases.
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.
authors.affiliation: CSIRO Agriculture 306 Carmody Road St Lucia Queensland 4067 Australia.
authors.forename: Aijun
authors.initials: A
authors.lastname: Yang
authors.affiliation: Queensland Alliance for Agriculture and Food Innovation The University of Queensland St Lucia Queensland 4072 Australia.
authors.forename: Heather
authors.initials: H
authors.lastname: Smyth
authors.affiliation: Department of Agriculture, Fisheries and Forestry Coopers Plains Queensland 4108 Australia.
authors.forename: Mridusmita
authors.initials: M
authors.lastname: Chaliha
authors.affiliation: CSIRO Agriculture 306 Carmody Road St Lucia Queensland 4067 Australia.
authors.forename: Andrew
authors.initials: A
authors.lastname: James
keywords: Lipoxygenase; sensory quality; soy milk; soybean; tofu