# Volatile Flavor Profile and Sensory Properties of Vegetable Soybean
## 2 Results and Discussion
### Sensory Properties
#### 2.3.1 Sensory Evaluation  
Six attributes, namely, size, color, texture, taste, aroma, and overall acceptability, were used in the sensory evaluation of the three vegetable soybean varieties. The acceptability of all samples was over seven points (\"like moderately\"), indicating that all the vegetable soybeans are high-quality varieties. However, large variability in sensory evaluation scores \begin{table}
\begin{tabular}{c c c c c} \hline \hline \multirow{2}{*}{**Amino Acid**} & \multirow{2}{*}{**Flavor Characteristics**} & \multicolumn{3}{c}{**Content (mg/g)**} \\ \cline{3-5}  & & **TW292** & **X3** & **SX6** \\ \hline Ala & sweetness & 1.15 \(\pm\) 0.03 a  & 0.6 \(\pm\) 0.01 b  & 1.03 \(\pm\) 0.05 c  \\ Gly & sweetness & 0.15 \(\pm\) 0.01 c  & 0.09 \(\pm\) 0.01 a  & 0.18 \(\pm\) 0.02 b  \\ Ser & sweetness & 0.09 \(\pm\) 0.01 b  & 0.03 \(\pm\) 0.02 a  & 0.52 \(\pm\) 0.04 c  \\ Thr & sweetness & 0.16 \(\pm\) 0.03 b  & 0.05 \(\pm\) 0.01 a  & 0.10 \(\pm\) 0.02 c  \\ Pro & sweetness & 0.09 \(\pm\) 0.01 b  & 0.07 \(\pm\) 0.02 a  & 0.12 \(\pm\) 0.01 b  \\ Asp & umami & 1.06 \(\pm\) 0.04 c  & 1.25 \(\pm\) 0.02 a  & 1.35 \(\pm\) 0.04 b  \\ Glu & umami & 2.79 \(\pm\) 0.05 a  & 2.07 \(\pm\) 0.05 a  & 4.73 \(\pm\) 0.05 b  \\ Arg & bitterness & 1.52 \(\pm\) 0.02 a  & 1.97 \(\pm\) 0.03 a  & 2.07 \(\pm\) 0.13 b  \\ His & bitterness & 1.52 \(\pm\) 0.04 a  & 0.83 \(\pm\) 0.03 a  & 1.66 \(\pm\) 0.03 b  \\ Iss & bitterness & 0.05 \(\pm\) 0.01 a  & 0.08 \(\pm\) 0.01 b  & 0.09 \(\pm\) 0.01 b  \\ Leu & bitterness & 0.08 \(\pm\) 0.01 a  & 0.13 \(\pm\) 0.02 b  & 0.08 \(\pm\) 0.01 a  \\ Met & bitterness & 0.03 \(\pm\) 0.01 a  & 0.03 \(\pm\) 0.01 b  & 0.06 \(\pm\) 0.01 c  \\ Phe & bitterness & 0.13 \(\pm\) 0.01 c  & 0.10 \(\pm\) 0.02 b  & 0.01 \(\pm\) 0.01 a  \\ Val & bitterness & 0.12 \(\pm\) 0.02 b  & 0.09 \(\pm\) 0.02 a  & 0.14 \(\pm\) 0.02 c  \\ Tyr & non-taste & 0.31 \(\pm\) 0.02 b  & 0.36 \(\pm\) 0.02 a  & 2.55 \(\pm\) 0.04 c  \\ Cys & non-taste & 0.03 \(\pm\) 0.01 a  & 0.02 \(\pm\) 0 b  & 0.05 \(\pm\) 0.01 b  \\ Lys & non-taste & 0.56 \(\pm\) 0.01 b  & 0.43 \(\pm\) 0.01 a  & 0.70 \(\pm\) 0.02 c  \\ Total FAAs & & 9.84 \(\pm\) 0.09 b  & 8.21 \(\pm\) 0.06 a  & 15.43 \(\pm\) 0.04 c  \\ \hline \hline \end{tabular}  
* All values are mean \(\pm\) standard deviation for triplicate experiments. Values are expressed on a dry matter basis. Significant difference (\(p<0.05\)) is represented by \(\mathrm{a}\), \(\mathrm{b}\), and \(\mathrm{c}\).  
\end{table} 
Table 2: Content of free amino acid of three vegetable soybean varieties. Figure 1: Classification of free amino acid of three vegetable soybean varieties. was found among the different types of vegetable soybeans (Figure 2). The scores of SX6 for size and color were significantly higher than those of the other varieties. SX6 had a relatively large size and a bright green color. TW292 had the highest score for texture, followed by SX6, and they have a minimal score difference. TW292 had a tender texture, whereas SX6 exhibited a hard texture. In terms of scores for taste, TW292 and SX6 had similar scores, which were significantly higher than X3. With regard to scores for aroma, no statistically significant differences were found among the varieties. It was difficult for the panelists to distinguish aroma among the three varieties. The sequence of the overall acceptability evaluation scores from high to low was as follows: SX6 > TW292 > X3. From the perspective of sensory evaluation, the panelists preferred samples with sweet and umami flavors and tender taste. [PERSON] et al. demonstrated that the appearance, taste, aroma, and texture of vegetable soybeans as sensory attributes significantly affect the acceptability of vegetable soybeans [21]. However, [PERSON] et al. noted that varieties are separated in different factors for flavor and texture, but not appearance [17]. In this study, texture and taste were considered the most important attributes by panelists.