development of a lexicon for frozen vegetable soybeans (Edamame)

• Published in: Journal of sensory studies 2006-12, Vol.21 (6), p.644-653
• Main Authors: Krinsky, B.F, Drake, M.A, Civille, G.V, Dean, L.L, Hendrix, K.W, Sanders, T.H
• Format: Article
• Language: English
• Subjects: aromatic compounds; Biological and medical sciences; blanching; descriptions; Food industries; freezing; freezing quality; frozen vegetables; Fundamental and applied biological sciences. Psychology; General aspects; Glycine max; grain sprouting; harvest date; Methods of analysis, processing and quality control, regulation, standards; mouthfeel; odors; off flavors; sensory properties; soybeans; sprouts (food); taste; terminology
• ISSN: 0887-8250; 1745-459X
• DOI: 10.1111/j.1745-459X.2006.00088.x

American vegetable soybean (edamame) consumption is limited, but potential for increased markets based on U.S. production is high. Vegetable soybeans (Glycine max.[L.] Merrill) are harvested while the seeds are still immature. Because of limited harvesting time, freezing is essential for year-round availability of edamame. A lexicon to identify and define the aromatics, tastes and feeling factors for edamame was created using a total of 20 shelled and in-pod samples of commercial frozen edamame. The edamame lexicon development was initiated by a commercial sensory company, further developed by a 12-member panel of flavor and/or soybean specialists and finalized by a trained sensory panel. Intensity ratings, based on the Spectrum descriptive analysis method, were assigned to terms in the lexicon. References that exemplified the terms were obtained and evaluated for applicability by the panel. Edamame flavor was described by 13 aromatic attributes, three feeling factors and the basic tastes that were subsequently used by a trained descriptive panel to demonstrate the usefulness of the terms and intensities on a subset of the original commercial samples and limited samples from a blanching study using freshly harvested vegetable soybeans.