ArticleFoods (Basel, Switzerland)2025
The Aroma, Taste Contributions, and Flavor Evaluation Based on GC-IMS, E-Nose, and E-Tongue in Soybean Pastes: A Comparative Study.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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4 citing papers in PubMed.
- Characterization of Species- and Sex-Dependent Volatile and Non-Volatile Flavor Profiles in Three Commercially Important Mussel Species.Foods (Basel, Switzerland) · 2026Article
- The Formation Mechanism and Regulation of Fermented Bean Paste Flavor: Microbial Community Succession, Flavor Compound Synthesis, and Applications of Intelligent Biomanufacturing Technology.Comprehensive reviews in food science and food safety · 2026Review
- Incorporating Cricket Powder into Salad Dressing: Enhancing Protein Content and Functional Attributes Through Partial Palm-Oil Replacement.Foods (Basel, Switzerland) · 2025Article
- Analysis of flavor characteristics of peanut porridge using gas chromatography-ion mobility spectrometry combined with intelligent sensory technology.Frontiers in nutrition · 2025Article
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8 authors.
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Abstract
The objective of this study was to assess and compare the characteristics of different soybean pastes by using intelligent sensory analysis. In this study, color, flavor, texture, and taste were regarded as four factors affecting the sensory quality of soybean pastes and the sensory quality of four different soybean pastes was evaluated using fuzzy mathematics. The sensory evaluation scores of samples L, Z, and W were very similar and significantly higher than that of sample Y. Gas chromatography-ion mobility spectrometry (GC-IMS) detected 111 volatile flavor compounds, with acids, alcohol, and ketones having a significantly higher relative content than other compounds, indicating their vital role in the flavor formation process of soybean pastes. Furthermore, partial least squares discriminant analysis (PLS-DA) model analysis identified 41 marker compounds that could differentiate the four types of soybean pastes. The overall odor and flavor profile were detected by the E-nose and E-tongue. These fundamental results lay the groundwork for future research on the similarities and differences between the flavor characteristics of different brands of soybean paste.
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