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.
Highlights
Soy foods produced from whole soybean seeds such as soymilk and tofu have been part of the traditional foods in East Asia for a long time
The objectives of this study were to compare soymilk and silken tofu from normal and lipoxygenase-free soybeans using a predominantly native Chinese panel (“traditional soy users”) and an Anglo- Australian panel (“nontraditional soy users”) in Australia and to investigate the impact of LOX-free soybeans developed in Australia on sensory attributes of soy products in order to improve our understanding of the potential utility of these traits for the Australian market
It is possible that consumers of traditional soy foods such as soymilk and tofu may find the products without lipoxygenases too bland due to the absence of the familiar beany flavor and taste
Summary
Soy foods produced from whole soybean seeds such as soymilk and tofu have been part of the traditional foods in East Asia for a long time. Utilization of soybean seeds as food materials, has sometimes been limited, in Western societies, because of their “grassy/ beany” flavor (Krishna et al 2003) and certain consumers prefer a bland or neutral flavor in soy products. The consumers from traditional soy food consumption countries, on the other hand, generally favorably associate beany flavor with soy products such as soymilk and tofu. Cross-cultural variations in food preferences are well known and cultural differences in consumption of soy products might account for some differences in perception of sensory attributes. These undesirable flavors, characterized as beany, green, grassy, painty, astringent, and bitter, have been associated with off-flavors from the oxidation of polyunsaturated lipids by lipoxygenases (LOX) present in soybeans
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