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.
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N'Kouka et al. (2004) studied this question.
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