Determining Aroma Compounds and Their Relation to Consumer Acceptability in United States Edamame

Abstract

Edamame is a highly nutritious crop with significant economic value, but its consumption in the United States depends predominantly on imported products. Efforts in domestic edamame breeding aim to develop varieties that satisfy both agronomic performance and consumer expectations. Aroma profiles of 10 genotypes grown in 2019 across 4 U.S. locations were analyzed using solid-phase microextraction (SPME) coupled with gas chromatography-mass spectrometry. Sixteen aroma compounds were identified across edamame genotypes and growing locations. Significant differences in individual aroma concentrations were observed (p < 0.05) across genotypes and growing locations. The compounds 1-octen-3-ol, hexanal, and octanal consistently exhibited the highest odor activity values in all samples. The relationship between aroma compound profiles and previously published consumer acceptability was also examined. Correlation analysis revealed limited strong associations (>|0.5|) between aroma compounds and sensory attributes, with only one compound, 1-octanol, showing a strong correlation with overall consumer liking. No individual aroma compounds were found to strongly associated with consumer liking or disliking.