Sensory Descriptive Analysis of Soymilk

A descriptive analysis panel developed terms to describe aroma and flavor of 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” flavor, and “sweet as green floral” flavor. High correlations were found among these attributes. Judges were consistent in the use of terminology. “Beaniness” for the normal soymilk was described by the terms “raw aroma as in hexanal” and “raw flavor as in hexanal,” while “beaniness” for soymilk from the lipoxygenase‐free line was described by the terms “sweet as green floral” and “grassy” flavors.