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Article

Volatile Flavor Profile and Sensory Properties of Vegetable Soybean

1
Department of Food Science and Engineering, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
2
Institute of Industrial Crops, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
3
Department of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China
4
Department of Horticulture, Nanjing Agricultural University, Nanjing 210095, China
*
Author to whom correspondence should be addressed.
These authors contributed equally to this work.
Academic Editors: Nazimah Hamid and Nurhayat Tabanca
Molecules 2022, 27(3), 939; https://doi.org/10.3390/molecules27030939
Received: 25 November 2021 / Revised: 26 January 2022 / Accepted: 26 January 2022 / Published: 29 January 2022
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. View Full-Text
Keywords: vegetable soybean; volatile flavor profile; sensory properties; electronic tongue; HS-SPME-GC-MS vegetable soybean; volatile flavor profile; sensory properties; electronic tongue; HS-SPME-GC-MS
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MDPI and ACS Style

Guo, L.; Huang, L.; Cheng, X.; Gao, Y.; Zhang, X.; Yuan, X.; Xue, C.; Chen, X. Volatile Flavor Profile and Sensory Properties of Vegetable Soybean. Molecules 2022, 27, 939. https://doi.org/10.3390/molecules27030939

AMA Style

Guo L, Huang L, Cheng X, Gao Y, Zhang X, Yuan X, Xue C, Chen X. Volatile Flavor Profile and Sensory Properties of Vegetable Soybean. Molecules. 2022; 27(3):939. https://doi.org/10.3390/molecules27030939

Chicago/Turabian Style

Guo, Luping, Lu Huang, Xi Cheng, Yuan Gao, Xiaoyan Zhang, Xingxing Yuan, Chenchen Xue, and Xin Chen. 2022. "Volatile Flavor Profile and Sensory Properties of Vegetable Soybean" Molecules 27, no. 3: 939. https://doi.org/10.3390/molecules27030939

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