Consumer liking and descriptive analysis of six varieties of organically grown edamame-type soybean

Six commercial varieties of organically grown edamame-type soybeans were compared using consumer testing and descriptive analysis. In the affective tests, 54 panelists rated pods and beans for appearance, and beans for aroma, taste, texture, aftertaste, and overall acceptability on a nine-point hedonic scale and willingness to buy on a nine-point category scale. The taste of Sayamusume was liked significantly better than all varieties except Kenko and Sapporo Midori . Kenko was also rated higher than Sapporo Midori , Misono Green , and Early Hakucho for pod appearance. The texture of Misono Green was liked less than that of all other varieties except White Lion . In the descriptive analysis, 10 trained panelists rated the beaniness, sweetness, nuttiness, and chewiness of the same six varieties. Kenko was rated significantly sweeter than all other varieties except Sapporo Midori . White Lion was rated as significantly lower in chewiness than all other varieties. Beaniness and nuttiness could not be consistently differentiated among varieties. The data suggest that consumer liking of bean taste varies, though subtly, among these six commercial edamame varieties and that preferences may differ between men and women. Results from descriptive analysis also suggest that panelists relied on texture (i.e., chewiness) and sweetness to differentiate edamame varieties. These results are particularly important in overall product quality management strategies as chewiness and sweetness may be influenced by production practices and harvest timing. 2005 Elsevier Ltd. All rights reserved.