Volatile Flavor Profile and Sensory Properties of Vegetable Soybean.

Luping Guo,Xin Chen,Chenchen Xue,Xiaoyan Zhang,Xingxing Yuan,Lu Huang,Yuan Gao,Xi Cheng

doi:10.3390/molecules27030939

Abstract

The volatile flavor profiles and sensory properties of different vegetable soybean varieties popularized and cultivated in China for 20, 10, and 2 years (TW292, X3, and SX6, respectively) were investigated. Nutrient composition analysis revealed that TW292 had a high soluble protein and soluble sugar content but low fat content. The total free amino acid content (15.43 mg/g) and umami free amino acid content (6.08 mg/g) of SX6 were significantly higher (p < 0.05) than those of the other varieties. An electronic tongue effectively differentiated between the umami and sweetness characteristics of the vegetable soybeans. Differences in sensory evaluation results were mainly reflected in texture and taste. A total of 41 volatile compounds were identified through HS-SPME-GC-MS, and the main flavor compounds were 1-octen-3-ol, hexanal, (Z)-2-heptenal, 2-octene, nonanal, (Z)-2-decenal, and 3,5-octadien-2-one. However, the volatile composition of different vegetable soybean varieties exhibited large variability in type and relative contents. Considerable differences in nutritional, organoleptic, and aroma characteristics were found among different varieties. The results of this study will provide a good basis for the assessment and application of the major vegetable soybean varieties grown in China.

Highlights

Vegetable soybean (Glycine max (L.) Merr.), called maodou in China and edamame in Japan, is a soybean harvested at the R6 growth stage when the seeds are still immature and green but are fully developed inside the pods [1,2]
The aim of this study is to identify the volatile compounds of the major vegetable soybean varieties grown in China and to understand differences in sensory properties among them
Taiwan 292 (TW292) had the highest soluble protein content, and no statistically significant difference was observed between Xin 3 (X3) and Suxin 6 (SX6)

Summary

Introduction

Vegetable soybean (Glycine max (L.) Merr.), called maodou in China and edamame in Japan, is a soybean harvested at the R6 growth stage (full pod) when the seeds are still immature and green but are fully developed inside the pods [1,2] At this stage, the seeds have maximum volume and high levels of sucrose and chlorophyll [2]. Vegetable soybeans are mainly boiled in the pod and shelled and consumed as a snack or added to soup or salad [7] They can be used as a nutrient supplement or a food ingredient due to their high nutritional value [8]. As vegetable soybeans are nutrition-rich and have good economic benefits, they play an important role in the food culture of many Asian countries and have gained widespread acceptance in the USA and some European countries within the last 20 years [5,9]

Objectives

Results

Conclusion