Sensory acceptance and biological implications of volatile compounds in Mexican soybean germplasm
Introduction: The growing demand for healthy foods has increased interest in soybean products due to their high protein content and bioactive compounds. However, consumer acceptance of these products is limited by undesirable flavors, largely attributed to lipoxygenase activity. Objective: Identify...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Sociedad Latinoamericana de Nutrición
2025-06-01
|
| Series: | Archivos Latinoamericanos de Nutrición |
| Subjects: | |
| Online Access: | https://www.alanrevista.org/ediciones/2025/2/art-2/ |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1849228799340707840 |
|---|---|
| author | Mónica López-Fernández Octelina Castillo-Ruíz Benjamín Abraham Ayil-Gutiérrez Homar Rene Gill-Langarica |
| author_facet | Mónica López-Fernández Octelina Castillo-Ruíz Benjamín Abraham Ayil-Gutiérrez Homar Rene Gill-Langarica |
| author_sort | Mónica López-Fernández |
| collection | DOAJ |
| description | Introduction: The growing demand for healthy foods has increased interest in soybean products due to their high protein content and bioactive compounds. However, consumer acceptance of these products is limited by undesirable flavors, largely attributed to lipoxygenase activity. Objective: Identify the volatile compounds responsible for off-flavors in beverages derived from Mexican soybean germplasm and analyze their impact on both sensory attributes and the plant’s biological characteristics. Materials and methods: Beverages from eleven Mexican soybean varieties with normal lipoxygenase activity, two Japanese lipoxygenase-free materials, and one commercial beverage were evaluated. Sensory tests were conducted with untrained panelists, and volatile compounds were identified through gas chromatography. Results: Sensory analysis revealed significant differences in taste, appearance, and overall acceptance. Huasteca 200, though not lipoxygenase-free, stood out for its high sensory acceptance. Gas chromatography revealed variations in volatile compounds, such as hexanal and 1-octen-3- ol, associated with bitter flavors and biological traits like pest resistance. Conclusions: Huasteca 200 proved to be a promising variety for genetic improvement programs due to its favorable sensory profile. Volatile compounds such as hexanal and 1-octen-3-ol play a critical role in flavor perception and reflect important biological aspects. These findings underscore the potential of genetic selection to optimize both sensory quality and biological resistance in future Mexican soybean varieties. |
| format | Article |
| id | doaj-art-6e8e6622d78d403daf77186e0787b6f8 |
| institution | Kabale University |
| issn | 0004-0622 2309-5806 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Sociedad Latinoamericana de Nutrición |
| record_format | Article |
| series | Archivos Latinoamericanos de Nutrición |
| spelling | doaj-art-6e8e6622d78d403daf77186e0787b6f82025-08-22T15:48:05ZengSociedad Latinoamericana de NutriciónArchivos Latinoamericanos de Nutrición0004-06222309-58062025-06-01752879610.37527/2025.75.2.002Sensory acceptance and biological implications of volatile compounds in Mexican soybean germplasmMónica López-Fernández0https://orcid.org/0000-0002-3921-4335Octelina Castillo-Ruíz1https://orcid.org/0000-0001-9566-3584Benjamín Abraham Ayil-Gutiérrez2https://orcid.org/0000-0003-3350-4056Homar Rene Gill-Langarica3https://orcid.org/0000-0002-3357-2940Laboratorio de Biotecnología Vegetal, Centro de Biotecnología Genómica, Instituto Politécnico Nacional, Reynosa, MéxicoUnidad Académica Multidisciplinaria Reynosa Aztlán. Universidad Autónoma de Tamaulipas, Reynosa, MéxicoLaboratorio de Biotecnología Vegetal, Centro de Biotecnología Genómica, Instituto Politécnico Nacional, Reynosa, MéxicoLaboratorio de Biotecnología Vegetal, Centro de Biotecnología Genómica, Instituto Politécnico Nacional, Reynosa, MéxicoIntroduction: The growing demand for healthy foods has increased interest in soybean products due to their high protein content and bioactive compounds. However, consumer acceptance of these products is limited by undesirable flavors, largely attributed to lipoxygenase activity. Objective: Identify the volatile compounds responsible for off-flavors in beverages derived from Mexican soybean germplasm and analyze their impact on both sensory attributes and the plant’s biological characteristics. Materials and methods: Beverages from eleven Mexican soybean varieties with normal lipoxygenase activity, two Japanese lipoxygenase-free materials, and one commercial beverage were evaluated. Sensory tests were conducted with untrained panelists, and volatile compounds were identified through gas chromatography. Results: Sensory analysis revealed significant differences in taste, appearance, and overall acceptance. Huasteca 200, though not lipoxygenase-free, stood out for its high sensory acceptance. Gas chromatography revealed variations in volatile compounds, such as hexanal and 1-octen-3- ol, associated with bitter flavors and biological traits like pest resistance. Conclusions: Huasteca 200 proved to be a promising variety for genetic improvement programs due to its favorable sensory profile. Volatile compounds such as hexanal and 1-octen-3-ol play a critical role in flavor perception and reflect important biological aspects. These findings underscore the potential of genetic selection to optimize both sensory quality and biological resistance in future Mexican soybean varieties.https://www.alanrevista.org/ediciones/2025/2/art-2/volatile compoundsbeany flavorlipoxygenase |
| spellingShingle | Mónica López-Fernández Octelina Castillo-Ruíz Benjamín Abraham Ayil-Gutiérrez Homar Rene Gill-Langarica Sensory acceptance and biological implications of volatile compounds in Mexican soybean germplasm Archivos Latinoamericanos de Nutrición volatile compounds beany flavor lipoxygenase |
| title | Sensory acceptance and biological implications of volatile compounds in Mexican soybean germplasm |
| title_full | Sensory acceptance and biological implications of volatile compounds in Mexican soybean germplasm |
| title_fullStr | Sensory acceptance and biological implications of volatile compounds in Mexican soybean germplasm |
| title_full_unstemmed | Sensory acceptance and biological implications of volatile compounds in Mexican soybean germplasm |
| title_short | Sensory acceptance and biological implications of volatile compounds in Mexican soybean germplasm |
| title_sort | sensory acceptance and biological implications of volatile compounds in mexican soybean germplasm |
| topic | volatile compounds beany flavor lipoxygenase |
| url | https://www.alanrevista.org/ediciones/2025/2/art-2/ |
| work_keys_str_mv | AT monicalopezfernandez sensoryacceptanceandbiologicalimplicationsofvolatilecompoundsinmexicansoybeangermplasm AT octelinacastilloruiz sensoryacceptanceandbiologicalimplicationsofvolatilecompoundsinmexicansoybeangermplasm AT benjaminabrahamayilgutierrez sensoryacceptanceandbiologicalimplicationsofvolatilecompoundsinmexicansoybeangermplasm AT homarrenegilllangarica sensoryacceptanceandbiologicalimplicationsofvolatilecompoundsinmexicansoybeangermplasm |