Study on the flavour of soybean cultivars by sensory analysis and electronic tongue

• Autor(a) principal: Da Silva, Josemeyre
• Data de Publicação: 2012
• Outros Autores: Prudencio, Sandra, Carrão-Panizzi, Mercedes, Gregorut, Camila [UNESP], Fonseca, Fernando [UNESP], Mattoso, Luiz
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Institucional da UNESP
• Texto Completo: http://dx.doi.org/10.1111/j.1365-2621.2012.03013.x; http://hdl.handle.net/11449/219813
• topic: Electronic tongue; Flavour; Principal component analysis; Quantitative descriptive analysis; Sensory analysis; Soybean cultivars

The scope of this study was to assess the sensory attributes of five Brazilian soybean cultivars genetically different (BRS), described as special soybean cultivars for human consumption (BRS 216, BRS 213 and BRS 267) and conventional (BRS 258 and BRS 133), by quantitative descriptive analysis (QDA), and verify the ability of the electronic tongue to discriminate the soybean cultivars according to its flavours. According to QDA, BRS 267 was characterised by increased grain size, more intense cream colour, sweet flavour, sweet and umami taste. BRS 133 showed a dark hilum colouring, cooked bean and rancid aroma, cooked bean and rancid, bitter and astringent attributes. BRS 216 presented smaller grain size, less intense cream colouring and a more rounded grain shape, while the BRS 258 showed a hard texture. BRS 213 was characterised by a neutral flavour. The electronic tongue was able to distinguish between the five soybean cultivars according to their different flavour attributes. Correlation analysis was made among chemical constituents of soybean (hexanal, linoleic and linolenic acid, isoflavones, sucrose and fructose, and glutamic acid and alanine), sensory attributes and electronic sensors. Sensory attributes had a significant correlation, in absolute value, P≤0.05, with electronic tongue (r=0.50-0.80) and chemical constituents of soybean grains (r=0.51-0.98). Electronic tongue had a significant correlation (r=0.50-0.94) with the chemical constituents. It can be used effectively to classify soybean cultivars. © 2012 The Authors. International Journal of Food Science and Technology © 2012 Institute of Food Science and Technology.