Culture-specific variation in the flavor profile of soymilks

A modified quantitative descriptive analysis (QDA) method was used to determine sensory profiles of 8 soymilk products: 3 manufactured in Australia, 3 manufactured in Singapore, 1 manufactured in Malaysia, and 1 manufactured in Hong Kong. A panel (<i>n</i>= 7) was selected, trained in descriptive profiling of soymilk, and developed a soymilk language that was used to evaluate the flavor attributes of the soymilk products. A repeated-measure ANOVA showed highly reproducible panel performance, and significant differences in soymilk attributes among all soymilks. A principal component analysis (PCA) revealed 2 main groupings among the soymilks that corresponded to cultural origin: Australia and Asia (Singapore and Hong Kong/Malaysia). Products from Australia were significantly stronger in milky, astringent, salty notes and pale in color, while products from Asia were significantly stronger in beany, cooked beans, sweet, and pandan notes (<i>P</i> < 0.05). In addition, the Asian soymilks could be separated into 2 subgroups, with Singaporean soymilks having deeper color, greater viscosity, and less green flavor than Hong Kong/Malaysia soymilks. Australian produced soymilk is bovine-milk-like compared with Asian soymilk, presumably due to bovine milk being the primary source of milk in Australia. We conclude that culture-specific flavor preferences are a determining factor in flavor profiles of soymilks from geographically distinct regions.<br />