Sensory acceptance and biological implications of volatile compounds in Mexican soybean germplasm

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AudienciaPúblico en generales_ES
CoberturaMéxicoes_ES
Fecha de ingreso2026-10-05T16:32:34Z
Fecha de publicación2025-01-01
ResumenIntroduction: 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 varietieswith 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. Arch Latinoam Nutr 2025; 75(2): 87-96.es_ES
Doihttps://doi.org/10.37527/2025.75.2.002es_ES
URIhttps://riuat.uat.edu.mx/handle/123456789/4399
Idiomaenes_ES
EditorialARCHIVOS LATINOAMERICANOS NUTRICIONes_ES
RelaciónArchivos Latinoamericanos de Nutriciones_ES
URL relacionadohttps://doi.org/10.37527/2025.75.2.002es_ES
DerechosAcceso abierto (Metadatos de producción científica)es_ES
Licenciahttp://purl.org/coar/access_right/c_abf2es_ES
FuenteArchivos Latinoamericanos de Nutricion
Palabra clavevolatile compoundses_ES
Palabra clavebeany flavores_ES
Palabra clavelipoxygenasees_ES
TítuloSensory acceptance and biological implications of volatile compounds in Mexican soybean germplasmes_ES
TipoArtículoes_ES
ArbitradoHa sido Arbitradoes_ES
AutorLopez-Fernandez, Monica
AutorCastillo-Ruiz, Octelina
AutorAyil-Gutierrez, Benjamin Abraham
AutorGill-Langarica, Homar Rene
AutorLopez-Fernandez, Monicaes_ES
AutorCastillo-Ruiz, Octelinaes_ES
AutorAyil-Gutierrez, Benjamin Abrahames_ES
AutorGill-Langarica, Homar Renees_ES
InstituciónUniversidad Autónoma de Tamaulipas
InstituciónUniversidad Autónoma de Tamaulipases_ES
Número2es_ES
Rango de páginas87-96es_ES
URL relacionadahttps://doi.org/10.37527/2025.75.2.002
Tipo de artículoIndexado
Tipo de artículoIndexadoes_ES
Volumen75es_ES

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