{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,11,14]],"date-time":"2026-11-14T04:31:12Z","timestamp":1794630672092,"version":"4.9.1"},"reference-count":33,"publisher":"MDPI AG","issue":"7","license":[{"start":{"date-parts":[[2025,3,27]],"date-time":"2025-03-27T00:00:00Z","timestamp":1743033600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>The objective of this study was to assess and compare the characteristics of different soybean pastes by using intelligent sensory analysis. In this study, color, flavor, texture, and taste were regarded as four factors affecting the sensory quality of soybean pastes and the sensory quality of four different soybean pastes was evaluated using fuzzy mathematics. The sensory evaluation scores of samples L, Z, and W were very similar and significantly higher than that of sample Y. Gas chromatography\u2013ion mobility spectrometry (GC-IMS) detected 111 volatile flavor compounds, with acids, alcohol, and ketones having a significantly higher relative content than other compounds, indicating their vital role in the flavor formation process of soybean pastes. Furthermore, partial least squares discriminant analysis (PLS-DA) model analysis identified 41 marker compounds that could differentiate the four types of soybean pastes. The overall odor and flavor profile were detected by the E-nose and E-tongue. These fundamental results lay the groundwork for future research on the similarities and differences between the flavor characteristics of different brands of soybean paste.<\/jats:p>","DOI":"10.3390\/foods14071178","type":"journal-article","created":{"date-parts":[[2025,3,27]],"date-time":"2025-03-27T12:41:02Z","timestamp":1743079262000},"page":"1178","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":14,"title":["The Aroma, Taste Contributions, and Flavor Evaluation Based on GC-IMS, E-Nose, and E-Tongue in Soybean Pastes: A Comparative Study"],"prefix":"10.3390","volume":"14","author":[{"given":"Bing","family":"Yang","sequence":"first","affiliation":[{"name":"Food Laboratory of Zhong Yuan, Luohe 462300, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Heng","family":"Wang","sequence":"additional","affiliation":[{"name":"Food Laboratory of Zhong Yuan, Luohe 462300, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhenxia","family":"Cao","sequence":"additional","affiliation":[{"name":"Food Laboratory of Zhong Yuan, Luohe 462300, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jing","family":"Yan","sequence":"additional","affiliation":[{"name":"Food Laboratory of Zhong Yuan, Luohe 462300, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zijie","family":"Dong","sequence":"additional","affiliation":[{"name":"Food Laboratory of Zhong Yuan, Luohe 462300, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Fazheng","family":"Ren","sequence":"additional","affiliation":[{"name":"Food Laboratory of Zhong Yuan, Luohe 462300, China"},{"name":"Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing 100193, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Wanli","family":"Zhang","sequence":"additional","affiliation":[{"name":"Food Laboratory of Zhong Yuan, Luohe 462300, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lishui","family":"Chen","sequence":"additional","affiliation":[{"name":"Food Laboratory of Zhong Yuan, Luohe 462300, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,3,27]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"131","DOI":"10.1016\/j.lwt.2018.12.035","article-title":"Evolution of the volatile flavor compounds of Chinese horse bean-chili-paste","volume":"102","author":"Lu","year":"2019","journal-title":"LWT"},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"223","DOI":"10.1016\/j.biotechadv.2018.12.001","article-title":"Bioactivity of soy-based fermented foods: A review","volume":"37","author":"Cao","year":"2019","journal-title":"Biotechnol. 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