FLAVOR PROPERTIES OF PLAIN SOYMILK* EDGAR CHAMBERS IV 1 , ALICIA JENKINS and BRUCE H. MCGUIRE 2 The Sensory Analysis Center Department of Human Nutrition Justin Hall, Kansas State University Manhattan, KS Accepted for Publication December 12, 2005 ABSTRACT A trained sensory panel was used to (1) establish terminology for describing flavor attributes of a wide range of “fresh” and processed soymilks (SMs); and (2) test the lexicon and describe the flavor properties of a wide range (n = 32) of plain SM samples. Twenty-eight attributes were identified in the SMs studied. However, findings indicate that the main differences are a consequence largely of the presence of certain attributes that are either infre- quently present or unique to a specific product. Thus, sensory evaluation of SM needs to include a review of samples to ensure that all attributes are docu- mented prior to evaluation, or use a method that allows the addition of attributes during testing. INTRODUCTION The consumption of soy products in the United States is reaching new heights. Some research suggests that more consumers are willing to try soy in their diet and that nearly one in four consumers eats a soy-based product at least once a week (Pszczola 2000). This trend appears to be related to the health benefits associated with consumption of soy products. In October 1999, the Food and Drug Administration allowed the health claim that eating certain soy products may help lower the risk of coronary heart disease (Saunders et al. 2000). Also, the consumption of soy products has been associated with reduc- ing the risk for osteoporosis and, possibly, certain cancers (e.g., breast and prostate), and alleviation of the symptoms associated with menopause (Hasler 1998). Furthermore, many consumers are aware of the health benefits associ- 1 Corresponding author. TEL: (785) 532-0156; FAX: (785) 532-0176; EMAIL: eciv@humec.ksu.edu 2 Current address: Minute Maid Division of the Coca-Cola Company, Apopka, FL. * Contribution #03-288-J of the Kansas Agricultural Experiment Station, Kansas State University, Manhattan, KS 66505. Journal of Sensory Studies 21 (2006) 165–179. All Rights Reserved. © 2006, The Author(s) Journal compilation © 2006, Blackwell Publishing 165