Table 2.

Sensory descriptors and vocabulary from the training session in the preliminary evaluation of control and LOX‐free soymilk and tofu

LOX‐free soymilk	Control soymilk
Yellowish Cooked pasta, floury, evaporated milk, cooked, sour, grassy, raw, less intense/subtle, beany, sweet floral, raw soySoy, painty, potato, alfalfa sprouts, snow pea, green‐sweet, macadamia, savory, soft‐nutty sourness, sweeter, less intense	Off‐white, lighter color, thicker looking“Typical” Chinese‐style, strong, stale‐earthy, starchy, raw beans, green, floral, nutty, chalky, rancid, flour and water paste, raw green peaRaw beans, soy, fresh veg, grassy, aged oil/rancid, painty, green astringent, earthy, bitterness, legume, dry milk, more intense

LOX‐free tofu	Control tofu
Lighter, yellower More subtle, less intense, green bean, fresh bean, grassy, green‐floral, rubber tree, sappy, fermented, legume, pleasantBitter, metallic, nutty, sourness, potato, dairy, buttery, raw bean, sweeter, fresher, clean aftertaste	Creamy, beigeMore intense, rancid, raw bean, starch, nutty, grain, painty, old rancid wheat bran, flouryRancid, aged oil, sour, low‐intensity flavors, bitterness, raw taste, metallic, green, legume, painty, oxidized, potato