Sensory descriptive analysis of soymilk

A descriptive analysis panel developed terms to describe aroma and flavor o f soymilk. Panelists evaluated a commercial soymilk and soymilks processed with beans from the normal or lipoxygenase-free lines. Descriptors used to describe "beaniness" were "raw as hexanal" for flavor or aroma, "grassy" fl avor, and "sweet as green floral" flavor. High correlations were found amon g these attributes. Judges were consistent in the use of terminology. "Bean iness" for the normal soymilk was described by the terms "raw aroma as in h exanal" and "raw flavor as in hexanal," while "beaniness" for soymilk from the lipoxygenase-free line was described by the terms "sweet as green flora l" and "grassy" flavors.