Evaluation of the chemical quality traits of soybean seeds, as related to sensory attributes of soymilk

doi:10.1016/j.foodchem.2014.10.096

	Evaluation of the chemical quality traits of soybean seeds, as related to sensory attributes of soymilk
	Ma, Lei; Li, Bin; Han, Fenxia; Yan, Shurong; Wang, Lianzheng; Sun, Junming
刊名	FOOD CHEMISTRY
	2015
卷号	173 页码:694-701
关键词	Soybean (Glycine max L Merr.) Soymilk Sensory attributes Seed chemical quality
ISSN号	0308-8146
DOI	10.1016/j.foodchem.2014.10.096
通讯作者	Ma, Lei
英文摘要	The soybean seed chemical quality traits (including protein content, oil content, fatty acid composition, isoflavone content, and protein subunits), soymilk chemical character (soluble solid), and soymilk sensory attributes were evaluated among 70 genotypes to determine the correlation between seed chemical quality traits and soymilk sensory attributes. Six sensory parameters (i.e., soymilk aroma, smoothness in the mouth, thickness in the mouth, sweetness, colour and appearance, and overall acceptability) and a seven-point hedonic scale for each parameter were developed. Significant positive correlations were observed between overall acceptability and the other five evaluation parameters, suggesting that overall acceptability is an ideal parameter for evaluating soymilk flavour. The soymilk sensory attributes were significantly positively correlated with the characteristics of the glycinin (11S)/beta-conglycinin (7S) protein ratio, soluble solid, and oil content but negatively correlated with glycitein and protein content. Our results indicated that soymilk sensory attributes could be improved by selecting the desirable seed chemical quality traits in practical soybean breeding programs. (C) 2014 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY-NC-ND license.
学科主题	Chemistry, Applied ; Food Science & Technology ; Nutrition & Dietetics
语种	英语
出版者	ELSEVIER SCI LTD
WOS记录号	WOS:000347755800091
内容类型	期刊论文
源URL	[http://111.203.20.206/handle/2HMLN22E/4727]
专题	作物科学研究所_遗传育种系
作者单位	Chinese Acad Agr Sci, Inst Crop Sci, MOA Key Lab Soybean Biol Beijing, Natl Key Facil Crop Gene Resources & Genet Improv, Beijing 100081, Peoples R China
推荐引用方式 GB/T 7714	Ma, Lei,Li, Bin,Han, Fenxia,et al. Evaluation of the chemical quality traits of soybean seeds, as related to sensory attributes of soymilk[J]. FOOD CHEMISTRY,2015,173:694-701.
APA	Ma, Lei,Li, Bin,Han, Fenxia,Yan, Shurong,Wang, Lianzheng,&Sun, Junming.(2015).Evaluation of the chemical quality traits of soybean seeds, as related to sensory attributes of soymilk.FOOD CHEMISTRY,173,694-701.
MLA	Ma, Lei,et al."Evaluation of the chemical quality traits of soybean seeds, as related to sensory attributes of soymilk".FOOD CHEMISTRY 173(2015):694-701.