Sensory characteristics of soymilk and tofu made from lipoxygenase-free and normal soybeans

Soymilk made from lipoxygenase-free soybeans had less cooked beany aroma, l ess cooked beany flavor and less astringency and was rated darker and more yellow than that made from soybeans with normal lipoxygenase. Sensory descr iptive panelists noted no differences between lipoxygenase-free and normal soybeans for milky flavor, wheat flavor, thickness, chalkiness or aftertast e, Tofu made from lipoxygenase-free soybeans had less cooked beany flavor t han that made from normal soybeans, There were no differences in cooked bea ny aroma, raw beany aroma, raw beany flavor, wheat flavor, astringency, har dness, darkness or yellowness. Native-born Japanese, Chinese and U.S. descr iptive panelists differed in responses to flavor, texture and color of soym ilk and tofu.