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Abstract

A profile of the sensory characteristics of green soybean and consumer intent of purchasing the product were determined. Thirty-one green soybean genotypes from maturity groups III to VI harvested between R6 and R7 were frozen, boiled, shelled, and evaluated for color, texture, sweetness, nuttiness, beaniness, oiliness, aftertaste and overall eating quality by three sensory panels. Results showed highly significant (p <0.01) variabilities among the genotypes in all sensory parameters and highly significant correlations among several parameters. The green soybeans, when boiled, ranged from lightly green to green, were slightly resistant to chewing, slightly nutty, slightly beany, not oily, imparted a pleasant aftertaste and had a fairly good overall eating quality. The green soybeans would be potentially acceptable as a vegetable in the frozen state and for use in recipes. When selecting genotypes for production, consideration should be given to the sensory attributes of the genotypes, because there was significant variability among the characteristics of the green soybeans, and several characteristics together enhanced the overall acceptability of the vegetable soybeans. To further increase the acceptability of green soybeans as a vegetable, geneticists need to consider breeding a vegetable soybean that has as many desirable sensory attributes as possible.

Sensory and Consumer Studies in Plant Breeding: A Guidance for Edamame Development in the U.S.

“…According to the researchers, this preferred "buttery" texture could be obtained through a delay in harvest, but no further information was given about it, nor about how the sensory panels were conducted. Next, researchers in Virginia reported that untrained consumers evaluated sensory attributes (texture, color, beaniness, nuttiness, sweetness, oiliness, and aftertaste) and overall eating quality of 31 edamame genotypes (maturity groups III-VI), and most samples were characterized as color "light green" to "green, " texture "slightly resistant" to "resistant, " relatively low sweetness and nuttiness, "slightly beany" to "beany, " not oily, and pleasant aftertaste (Young et al, 2000). Their color results suggested panelists evaluated the genotypes differently, which illustrated a limitation of the study: the use of untrained panelists to perform a descriptive test (not calibrated before the study).…”

Determination of the genetic diversity of vegetable soybean [Glycine max (L.) Merr.] using EST-SSR markers

“…Soybean [Glycine max (L.) Merr. ], the world's most important cultivated legume crop, can be divided into two categories: vegetable soybean, which is harvested between reproductive stages 6 (R6) and 7 (R7) of growth when the seeds have developed to fill 80%-90% of the pod, and grain soybean, which is harvested at reproductive stage 8 (R8) when the pod has reached full maturity (Yinbo et al, 1997;Young et al, 2000). Grain soybean is primarily used for manufacturing oil and protein products.…”

Identification of chilling-responsive microRNAs and their targets in vegetable soybean (Glycine max L.)

“…Vegetable soybean ( Glycine max L.) is a food-type soybean 1 . Largely due to its higher nutritional content and better flavor compared to grain soybean, vegetable soybean has become very popular in China (300,000 ha planted each year), Southeast Asia, and some Western countries 2 3 4 .…”