An Aromatic Lexicon Development for Soymilks

Figures & data

TABLE 1 Compounds for three kinds of soymilk and relevant aroma descriptors.^a

Samples	Compounds	Area, %	Relevant aroma descriptors
Raw soymilk	Hexanal	48.59	Grassy, almond
	1-Hexanol	16.84	Earth, clove, rancid, toasty, nutty
	1-Octen-3-ol	7.86	Bean fragrance, sesame oil, mushroom
	Cyclobutanol	5.54	Mushroom, raw bean
	2-Hexenal	3.09	Mushroom, grease oxidation, beany
	1-Pentanol	2.68	Grain, earth, pungency, clove
	1-Penten-3-ol	1.93	Beany, grease, raw bean, soy sauce
	2-Heptenal	1.78	Sesame oil, bean fragrance, fruity, grain
	2-Octanol	1.59	Yeasty, toasty, musty, nutty, bean fragrance
	Ethanol	1.21
	2-Pentenal	1.17	Fruity, sesame oil
Cooked soymilk	Hexanal	63	Grassy
	1-Hexanol	11.02	Grain, wheat, earth
	1-Octen-3-ol	3.09	Bean fragrance, cooked bean, fruity, mushroom
	Pentanal	2.72	Bean fragrance, creamy, beany, cooked bean, clove, grease
	1-Pentanol	2.35	Tea, seaweed, papaya, mushroom, glycerin, earth, cardboard
	2-Heptenal	1.34	Wheat, grain, toasty, cooked peanut, fruity, nutty, bean fragrance
	2,3-Pentanaedione	1.31	Fruity, candy, yeasty, yogurt
	3-Octanone	1.09	Wheat, cooked peanut
	2-Hexenal	1.08	Musty, dry acerbity, cardboard, earth
Soymilk with cooked bean	Hexanal	37.5	Grassy
	1-Hexanol	4.27	Beany, porridge, burned, bean fragrance
	3-Methyl-1-butano	3.41	Herbal, wheat, earth
	1-Pentanol	3.37
	1-Octen-3-ol	3.28	Bean fragrance, cooked bean, fruity
	Nonanal	1.58	Peanut, almond, bean fragrance
	2-Heptenal	1.16	Grease, beany, raw peanut, grain, wheat

^aCompounds with contents lower than 1% are not shown.

TABLE 2 Correlation coefficient over the three samples with the first two components

	Sample A	Sample B	Sample C
PC1	−1.000	0.432	0.564
PC2	0.082	−1.000	0.918

FIGURE 1 Consensus space obtained using generalized procrustes analysis (GPA) over the selected sensory profile of GC effluents.

TABLE 3 Frequencies of descriptors used during free-choice profiling of the three samples*

	Raw soymilk	Cooked soymilk	Soymilk with cooked bean
Grain	5	4	4
Sweet	5	2	2
Grassy	6	8	7
Mushroom	6	2	4
Beany	5	6	6
Cooked beans	4	5	6
Sesame oil	6	0	0
Earth	6	5	4
Yeasty	5	4	3
Bean fragrance	3	7	6
Grease	5	4	2
Cucumber	2	4	2
Coffee	2	2	0
Musty	6	5	3
Gourmet taste	1	1	0
Soy sauce	4	3	0
Candy	2	4	2
Seaweed	0	1	1
Saline taste	0	1	0
Wet mop	0	2	3
Cyclohexane	1	0	0
Glycerin	0	1	0
Ink	0	2	1
Floral	4	2	0
Porridge	0	2	4
Foul	3	2	2
Woody	1	0	1
Ammonia	2	2	2
Butter	0	3	1
Almond	6	1	1
Sour	3	1	1
Metallic	1	2	2
Flour	1	1	1
Clove	7	2	3
Raw beans	6	4	2
Nutty	5	2	1
Grease oxidation	4	3	2
Wheat	1	3	5
Sulfury	2	6	5
Cardboard	2	7	3
Fruit	4	5	3
Burned	2	3	6
Peanut	1	1	1
Lemon	0	1	0
Disinfectant	1	0	0
Bitter taste	1	1	1
Fish odor	0	1	0
Raw potato	0	1	1
Milk	1	1	1
Toasty	0	1	1
Astringent	1	0	1
Candied dates	0	0	1
Tea	0	1	0
Cooked meat	1	1	0

*The shadows in this table means these descriptors appeared high frequently based on panelists’ responses.

FIGURE 2 Projection of soymilk replicates on the two-dimensional correspondence analysis map. The two-digit number with the same first digit signified represented the same sample with two repetitions.

TABLE 4 Chi-square (χ²) analysis for discriminant terms on different confidence level

Descriptor	P	Confidence interval (%)
Mushroom	0.006	95
Cardboard	0.050	95
Beany	0.022	95
Porridge	0.030	95
Bean fragrance	0.011	95

TABLE 5 Definitions and references with the maximum intensity (15 cm on scorecard) for each discriminant term

Descriptor	Definition	Reference for intensity 15
Mushroom	Aroma associated with mushroom	Fresh mushroom
Cardboard	Aroma associated with cardboard	A piece from carton
Beany	Aroma caused by the raw soybean	The residue filtered from raw soymilk
Porridge	Aroma associated with porridge	Porridge cooked from rice
Bean fragrance	Aroma associated with cooked bean	The residue filtered from soymilk with cooked bean