Studies on the Functional Properties of Food-grade Soybean Products Part II

doi:https://doi.org/10.1271/bbb1961.36.532

Open AccessArticle10.1271/bbb1961.36.532

Studies on the Functional Properties of Food-grade Soybean Products Part II

Katsuharu Yasumatsu,Jun Toda,Hisashi Aoki,Takeo Wada,Kiyofumi Ishii-1972-01-01-Agricultural and Biological Chemistry

TL;DRAbstract

Flavor profiles of commercial soybean products were studied organoleptically and results were analyzed by using principal component analysis. Flavor of soybean products could be represented by two mutually independent characteristics. They are the so-called “Soybean Flavor” and “Other Flavors.” Scatter diagram of commercial products was obtained on the basis of the above mentioned two characteristics, and results were discussed considering processing methods of the products. Correlations between flavor and chemical properties were also calculated and discussed.

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Flavor profiles of commercial soybean products were studied organoleptically and results were analyzed by using principal component analysis. Flavor of soybean products could be represented by two mutually independent characteristics. They are the so-called “Soybean Flavor” and “Other Flavors.” Scatter diagram of commercial products was obtained on the basis of the above mentioned two characteristics, and results were discussed considering processing methods of the products. Correlations between flavor and chemical properties were also calculated and discussed.

Keywords

FlavorChemistryFood sciencePrincipal component analysisFood productsDiagramMathematicsStatistics

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