In this study, the relationship between the physicochemical
indexes of 67 soybean cultivars and the flavor characteristics of soymilk was discussed, and according to the clustering analysis of
critical physicochemical indexes and PCA of soymilk flavor characteristics,
these kinds of soybean cultivars were classified into three
classes, and different classes of soymilks had different flavor profiles.
For some soybean cultivars of which the soymilk characteristics
were unknown, the corresponding soymilk flavor
characteristics could be immediately obtained according to the
known physicochemical indexes with two canonical discriminant
functions. However, more soybean cultivars will be adopted to
confirm the results above in the future work, and the establishment
of evaluation method and system of soybean cultivars suitable
for soymilk processing still needs to be further improved