Edamame flavor characteristics driving consumer acceptability in the United States: a review

摘要: Our growing global population has been challenging the food system to develop diversified crops that satisfy consumer needs and can be produced in more sustainable ways. Recent efforts to promote sustainable production of edamame (Glycine max (L.) Merr.) across the United States have been driven by the increasing demand for this protein-rich legume in the country. The flavor profile of edamame reflects its chemical composition, which can be affected by genotype, growing environment, agricultural practices, harvest stage, and processing conditions. Understanding how different flavor components can impact quality and acceptability of edamame is critically important for researchers, growers, and processors aiming to produce and sell high-quality products with desirable sensory profiles. This review discusses major edamame flavor characteristics, such as basic tastes, “nutty” and “beany” aroma attributes …