contribute odor phenomenon. Toluene, xylene, styrene has a excessive concentration compare to odor threshold at each compound but comparing the relationship between odor intensity and odorants concentration has a different tendency so, BTEXS were no
was positively correlated with nutty and sweet flavors. The beany and grassy flavors limited acceptability of fresh soybean sprouts, whereas the prominence of nutty flavor might contribute to acceptance of boiled and cooked soybean sprouts.