Developing a Lexicon for Descriptive Analysis of Soymilks

: 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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