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- Title
Chemosensory approach supported-analysis of wintering radishes produced in Jeju island by different processing methods.
- Authors
Hong, Seong Jun; Boo, Chang Guk; Lee, Jookyeong; Hur, Seong Wook; Jo, Seong Min; Jeong, Hyangyeon; Yoon, Sojeong; Lee, Youngseung; Park, Sung-Soo; Shin, Eui-Cheol
- Abstract
The purpose of this study was to investigate sensory characteristics in radishes, processed through different methods, using chemosensory-assisted instruments. For electronic tongue (E-tongue) analysis, freeze-dried radish was high in the sensor values of sourness, umami, and sweetness, however, the saltiness was the lowest. In particular, the sensor values of taste freeze-dried radish have changed more than that of thermally processed radishes. Unlike the results of E-tongue, volatiles of freeze-dried radish have changed less than that of thermally processed radishes. In detail, amounts of sulfur-containing compound (thiophene) in freeze-dried radish were relatively higher than thermally processed radishes by an electronic nose. For gas chromatography-mass spectrometry and GC-olfactometry, the amount of sulfur-containing compounds in freeze-dried radish were also relatively higher than thermally processed radishes, and odor active compounds were also high in freeze-dried radish.
- Publication
Food Science & Biotechnology, 2021, Vol 30, Issue 8, p1033
- ISSN
1226-7708
- Publication type
Article
- DOI
10.1007/s10068-021-00948-2