Sensory characteristics of combinations of chemicals potentially associated with beany aroma in foods

Combinations of chemicals often associated with beaniness in foods were studied using descriptive sensory analysis. A highly trained descriptive panel evaluated combinations (two chemicals at a time) of chemicals containing either one beany and one non-beany chemical, two beany chemicals, or two non-beany chemicals to determine whether an overall beany characteristic was present. Overall beany character was found in various combinations from each grouping, including combinations of chemicals that alone were not considered beany. As in previous research, not all levels of chemicals imparted beaniness. When beaniness was present, the intensity was in the low range. The highest overall beany intensity was detected in the combination of 1-octen-3-one, a beany chemical, and hexanal, a non-beany chemical. Hexanal is abundant in volatiles of soybean products, but does not impart beany aroma individually. Also, combinations of hexanal and other non-beany chemicals produced an overall beany odor that was not found in the individual chemicals.