豆科植物是双子叶植物,它们代表了全球分布的第三大植物家族种子。这项研究旨在为七种著名的豆类开发一个词典:菜豆,绿豆,鹰嘴豆,绿仁黑豆,黑豆,大豆,红豆。开发了描述豆类香气特征的感官词典,使用SpectrumTM中的15点通用量表评估每种香气属性的强度。开发了九个香气术语:煮蛋黄,豆芽,鸡胸肉,煮栗子,豆浆,绿豆,生花生壳,土壤气味,还有芒果.该词典确定了豆类感官特征的九种描述。肾豆,绿豆,红豆有高绿豆,豆芽,和土壤气味的香气,而大豆,绿仁黑豆,黑豆,鹰嘴豆有强烈的煮蛋黄,煮栗子,和鸡胸肉的香味。这些结果可以帮助食品产品开发者在产品配方中进行风味优化。
Legumes are dicotyledonous plants, and they represent the third-largest plant family seeds distributed glo-bally. This study aimed to develop a lexicon for seven well-known legumes: kidney
bean, mung
bean, chickpea, green kernel black
bean, black
bean, soybean, and red
bean. A sensory lexicon describing the aroma characteristics of legumes was developed, and the intensity of each aroma attribute was evaluated using a 15-point universal scale in SpectrumTM. Nine aroma terms were developed: boiled egg yolk, bean sprout, chicken breast, boiled chestnut, soymilk, green
bean, raw peanut shell, soil odor, and mango. The lexicon identified nine descriptions for the sensory characteristics of legumes. Kidney
bean, mung
bean, and red
bean had high green
bean,
bean sprout, and soil odor aromas, whereas soybean, green kernel black
bean, black
bean, and chickpea had strong boiled egg yolk, boiled chestnut, and chicken breast aromas. These results can aid food product developers with flavor optimization in product formulation.