Cereal Chem 48:595 - 600.  |  VIEW ARTICLE
Sensory Evaluation of Commercial Soy Flours, Concentrates, and Isolates.

J. E. Kalbrener, A. C. Eldridge, H. A. Moser, and W. J. Wolf. Copyright 1971 by the American Association of Cereal Chemists, Inc. 

Flavor is one of the main factors limiting wider use of soybean products in foods. To determine the nature of the flavors and their intensities, various commercial soybean flours, concentrates, and isolates were evaluated by a 17-member taste panel. Two-percent dispersions of the samples in charcoal-filtered tap water at room temperature were rated for odor and flavor intensity of a 10-point scale where 10 is bland and 1 is strong. Odor scores ranged from 5.8 to 7.7; and flavor scores, from 4.2 to 7.0. Odor and flavor responses varied for different samples. Odor responses include beany, corn meal, musty, and toasted. Flavor descriptions included beany, bitter, chalky, and astringent. Sample detection thresholds were determined for a raw, defatted flour (laboratory prepared), a concentrate, and two isolates. Beany and bitter flavor thresholds were also determined on the same four samples. The data indicated differences in the various samples but that none were truly bland. The threshold values showed that the flavor constituents are detectable in very low concentrations.