ArticleMolecules (Basel, Switzerland)2022
Volatile Flavor Profile and Sensory Properties of Vegetable Soybean.
Article in Molecules (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed.
- Integrated Transcriptome and Metabolome Analysis Reveals the Mechanism of Sweetness Formation in Vegetable Soybean Seeds.Molecules (Basel, Switzerland) · 2026Article
- Integrative metabolomic and transcriptomic analysis reveals the genetic basis of terpenoid-mediated aroma diversity in Ocimum species.Functional & integrative genomics · 2026Article
- The Science behind vegetable aromas: types, synthesis, and influencing factors of volatile compounds.Plant signaling & behavior · 2025Review
- Transcriptomic and flavor metabolomic exploration of the genetic basis of meat quality and flavor in Tibetan sheep.BMC genomics · 2025Article
- Malted Soybeans as a Substrate for Plant-Based Beverages-Analysis of Nutritional Properties, Antioxidant Activity, and Volatiles.Molecules (Basel, Switzerland) · 2025Article
- Comparative Evaluation of Nutritional Quality and In Vitro Protein Digestibility in Selected Vegetable Soybean Genotypes at R6 and R8 Maturity.Foods (Basel, Switzerland) · 2025Article
- The effects of different light qualities on the growth and nutritional components ofFrontiers in nutrition · 2025Article
- Global Status of Vegetable Soybean.Plants (Basel, Switzerland) · 2023Review
- Study on the Suitability of Tea Cultivars for Processing Oolong Tea from the Perspective of Aroma Based on Olfactory Sensory, Electronic Nose, and GC-MS Data Correlation Analysis.Foods (Basel, Switzerland) · 2022Article
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Authors and funding
8 authors.
Funding
Abstract
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 (
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