979
Views
5
CrossRef citations to date
0
Altmetric
Original Articles

An Aromatic Lexicon Development for Soymilks

, , &
Pages 125-136 | Received 12 Nov 2012, Accepted 24 Feb 2013, Published online: 15 Aug 2014

REFERENCES

  • Kurzer, M. Soy consumption for reduction of menopausal symptoms. Inflammopharmacology 2008, 16, 227–229.
  • Tunde-Akintunde, T.Y.; Olajide, J.O.; Akintunde, B.O. Mass-volume-area related and mechanical properties of soybean as a function of moisture and variety. International Journal of Food Properties 2005, 8, 449–456.
  • Beatriz, V.; Inmaculada, C.; Elvira, C. Effects of product information and consumer attitudes on responses to milk and soybean vanilla beverages. Journal of the Science of Food and Agriculture 2008, 88, 2426–2434.
  • Kaneko, S.; Kumazawa, K.; Nishimura, O. Studies on the key aroma compounds in soy milk made from three different soybean cultivars. Journal of Agricultural and Food Chemistry 2011, 59, 12204–12209.
  • Rahman, M.S.; McCarthy, O.J. A classification of food properties. International Journal of Food Properties 1999, 2, 93–99.
  • N’Kouka, K.D.; Klein, B.; Lee, S.Y. Developing a lexicon for descriptive analysis of soymilks. Journal of Food Science 2004, 69, 259–263.
  • Yuan, S.; Chang, S.K.C. Selected aromatic compounds in soymilk as affected by chemical composition and lipoxygenases in five soybean materials. Journal of Agricultural and Food Chemistry 2007, 55, 426–431.
  • Torres-Penaranda, A.; Reitmeier, C. Sensory descriptive analysis of soymilk. Journal of Food Science 2001, 66, 352–356.
  • N’Kouka, K.D.; Klein, B.; Lee, S.Y. Developing a lexicon for descriptive analysis of soymilks. Journal of Food Science 2004, 69, 259–263.
  • Chambers, IV, E.; Jenkins, A.; McGuire, B.H. Flavor properties of plain soymilk. Journal of Sensory Studies 2006, 21, 165–179.
  • Lawless, H.T. Descriptive analysis of complex odors: reality, model or illusion? Food Quality and Preference 1999, 10, 325–332.
  • Livermore, A.; Laing, D.G. The influence of odor type on the discrimination and identification of odorants in multicomponent odor mixture. Physiology and Behavior 1998, 65, 311–320.
  • Venkateshwarlu, G.; Mette, B.; Meyer, A.S.; Jacobsen, C. Chemical and olfactometric characterization of volatile flavor compounds in a fish oil enriched milk emulsion. Journal of Agricultural and Food Chemistry 2004, 52, 311–317.
  • Boatright, W.; Lei, Q. Compounds contributing to the “beany” aromatic of aqueous solutions of soy protein isolates. Journal of Food Science 1999, 64, 667–670.
  • Campo, E.; Ballester, J.; Langlois, J.; Dacremont, C.; Valentin, D. Comparison of conventional descriptive analysis and a citation frequency-based descriptive method for aromatic profiling: An application to Burgundy Pinot noir wines. Food Quality and Preference 2010, 21, 44–55.
  • Kithel, M.K.; Anne, J.K.; John, B. Free-choice profiling of OR-17 agonists and homologues using GCO. Chemosens Percept 2008, 1, 235–241.
  • Achouri, A.; Boye, J.I.; Zamani, Y. Identification of volatile compounds in soymilk using solid-phase microextraction-gas chromatography. Food Chemistry 2006, 99, 759–766.
  • Allaoua, A.; Joyce, I.B.; Youness, Z. Identification of volatile compounds in soymilk using solid-phase microextraction-gas chromatography. Food Chemistry 2006, 99, 759–766.
  • International Organization for Standardization (ISO). Sensory analysis—General guidance for the selection, training and monitoring of assessors—Part 2: Expert sensory assessors; BS ISO 8586-2; ISO: Geneva, Switzerland, 2008.
  • International Organization for Standardization (ISO). Sensory analysis—Methodology—Initiation and training of assessors in the detection and recognition of aromatics; BS ISO 5496; ISO: Geneva, Switzerland, 2006.
  • International Organization for Standardization (ISO). Sensory analysis—Guidelines for the use of quantitative response scales; BS ISO 4121; ISO: Geneva, Switzerland, 2003.
  • Heymann, H. A comparison of free choice profiling and multidimensional scaling of vanilla samples. Journal of Sensory Studies 1994, 9, 445–453.
  • Tomic, O.; Luciano, G.; Nilsen, A.; Hyldig, G.; Lorensen, K.; Naes, T. Analysing sensory panel performance in a proficiency test using the PanelCheck software. European Food Research and Technology 2010, 230, 497–511.
  • Guàrdia, M.D.; Aguiar, A.P.S.; Claret, A.; Arnau, J.; Guerrero, L. Sensory characterization of dry-cured ham using free-choice profiling. Food Quality and Preference 2010, 21, 148–155.
  • Roberts, A.K.; Vickers, Z.M. A comparison of trained and untrained judges’ evaluation of sensory attribute intensities and liking of cheddar cheese. Journal of Sensory Studies 1994, 9, 1–20.
  • Livermore, A.; Laing, D.G. Influence of training and experience on the perception of multicomponent aromatic mixtures. Journal of Experimental Psychology: Human Perception and Performance 1996, 22, 267–277.
  • Campo, E.; Do, B.; Ferreira, V.; Valentin, D. Aroma properties of young Spanish monovarietal white wines: A study using sorting task, list of terms and frequency of citation. Australian Journal of Grape and Wine Research 2008, 14, 104–115.
  • Chinyere, I.I.; Kenneth, E.U. Chemical, physical and sensory characteristics of soymilk as affected by processing method, temperature and duration of storage. Food Chemistry 1997, 59, 373–379.
  • Lv, Y.C.; Guo, S.T. Flavor characteristic of soymilk made by three different processing methods. Soybean Science 2010, 29, 494–497.
  • Le Berre, E.; Beno, N.; Ishii, A.; Chabanet, C.; Etievant, P.; Thomas-Danguin, T. Just noticeable differences incomponent concentrations modify the odor quality of a blending mixture. Chemical Senses 2008, 33, 389–395.
  • Flores, M.; Grimm, C.C.; Toldra, F.; Spanier, A.M. Correlations of sensory and volatile compounds of Spanish “Serrano” dry-cured ham as a function of two processing times. Journal of Agricultural and Food Chemistry 1997, 45, 2178–2186.
  • Escudero, A.; Gogorza, B.; Melus, M.; Ortin, N.; Cacho, J.; Ferreira, V. Characterization of the aroma of a wine from Maccabeo. Key role played by compounds with low aromatic activity values Journal of Agricultural and Food Chemistry 2004, 52, 3516–3524.
  • Ferreira, V.; Ortín, N.; Escudero, A.; López, R.; Cacho, J. Chemical characterization of the aroma of Grenache rose wines: Aroma extract dilution analysis, quantitative determination, and sensory reconstitution studies. Journal of Agricultural and Food Chemistry 2002, 50, 4048–4054.
  • Francis, I.; Newton, J. Determining wine aroma from compositional data. Australian Journal of Grape and Wine Research 2005, 11, 114–126.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.