文献类型： 外文期刊
作者： Guo, Luping 1 ; Huang, Lu 2 ; Cheng, Xi 3 ; Gao, Yuan 4 ; Zhang, Xiaoyan 2 ; Yuan, Xingxing 2 ; Xue, Chenchen 2 ; Chen, Xin 2 ;
作者机构： 1.Jiangsu Univ, Sch Food & Biol Engn, Dept Food Sci & Engn, Zhenjiang 212013, Jiangsu, Peoples R China
2.Jiangsu Acad Agr Sci, Inst Ind Crops, Nanjing 210014, Peoples R China
3.Nanjing Univ Finance & Econ, Dept Food Sci & Engn, Nanjing 210023, Peoples R China
4.Nanjing Agr Univ, Dept Hort, Nanjing 210095, Peoples R China
关键词： vegetable soybean; volatile flavor profile; sensory properties; electronic tongue; HS-SPME-GC-MS
期刊名称：MOLECULES （ 影响因子：4.927； 五年影响因子：5.11 ）
ISSN：
年卷期： 2022 年 27 卷 3 期
页码：
收录情况： SCI
摘要： The volatile flavor profiles and sensory properties of different vegetable soybean varieties popularized and cultivated in China for 20, 10, and 2 years (TW292, X3, and SX6, respectively) were investigated. Nutrient composition analysis revealed that TW292 had a high soluble protein and soluble sugar content but low fat content. The total free amino acid content (15.43 mg/g) and umami free amino acid content (6.08 mg/g) of SX6 were significantly higher (p < 0.05) than those of the other varieties. An electronic tongue effectively differentiated between the umami and sweetness characteristics of the vegetable soybeans. Differences in sensory evaluation results were mainly reflected in texture and taste. A total of 41 volatile compounds were identified through HS-SPME-GC-MS, and the main flavor compounds were 1-octen-3-ol, hexanal, (Z)-2-heptenal, 2-octene, nonanal, (Z)-2-decenal, and 3,5-octadien-2-one. However, the volatile composition of different vegetable soybean varieties exhibited large variability in type and relative contents. Considerable differences in nutritional, organoleptic, and aroma characteristics were found among different varieties. The results of this study will provide a good basis for the assessment and application of the major vegetable soybean varieties grown in China.
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