Edamame Flavor Characteristics Driving Consumer Acceptability in the United States: A Review

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, other volatile compounds, and how they can impact overall quality and consumer acceptability of edamame in the U.S. market.

Automated summary

The increasing global population challenges the food system to develop diverse crops for more sustainable production. Edamame, a protein-rich legume, has seen growing demand in the U.S., prompting efforts towards sustainable production. Factors such as genotype, environment, and processing conditions can impact the flavor profile of edamame, which is crucial for researchers, growers, and processors aiming for high-quality products with desirable sensory profiles in the U.S. market.