Abstract
A descriptive vocabulary was developed to fully describe the sensory characteristics of soymilks. Five commercial soymilks and 1 laboratory-prepared soymilk were used in the study. Nine subjects participated in 8 round-table discussions to develop descriptive language and references. The 6 soymilks were evaluated in 4 replications using this language. Principal component analysis was conducted on the resulting data to eliminate redundant terms and differentiate between samples. Thirty-one terms were identified to describe soymilks. The lexicon could be used as a starting place to describe any product containing soy; therefore, it will be beneficial to soy food processors in research and development and quality assurance.
| Original language | English (US) |
|---|---|
| Pages (from-to) | S259-S263 |
| Journal | Journal of food science |
| Volume | 69 |
| Issue number | 7 |
| State | Published - Sep 2004 |
Keywords
- Descriptive analysis
- Lexicon
- Principal component analysis
- Sensory evaluation
- Soy
ASJC Scopus subject areas
- Food Science
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