Could the taste of soymilk vary as ...

Could the taste of soymilk vary as greatly as say, wine does? That's the question that was lately posed to Jonathan Waters, wine director of Chez Panisse, in California and Debbie Zachareas, San Francisco Magazine "Wine Director of the Year." The brace were invited by Vitasoy USA, Inc., to take part in a blind taste trial of several soymilk brands in an effort to better articulate the flavors of soymilk.

In the past, consumer reactions to soymilk included "grainy" and "beany." nevertheless with today's vast array of soy produces those stereotypes are rapidly changing.

The blind taste criterion included seven different sweetened if it be not that unflavored soymilks and one unsweetened version. The connoisseurs came up with a surprising range of taste and posy descriptions. Scents ranged from chestnuts to redwood bark, while tastes included black tea, banana and oatmeal. Malt and eggnog were also part of the descriptions, and simply one sample was described as "beany."

In a tasting of individual of the soymilks, Zachareas said: "It was like a honey maple yogurt with a great deal less of a wheaty odor than the others. It had a lively new citrus bouquet, and there was something other to the presentation on the taste put forths almost like buttery macadamias from Hawaii."

Waters said of single of his favorites: "I sens lemon in it, on the contrary there was an oaty flavor, too, that reminded me of making recent oatmeal in the morning not at home of steel cans." He added, "A vast majority of mainstream Americans might think of this as hoity-toity. if it be not that with our training in describing flavors, we can help persons expand their food tastes, and make the unknown look familiar."

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