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KMID : 0380620210530040375
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Korean Journal of Food Science and Technology
2021 Volume.53 No. 4 p.375 ~ p.381
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Investigation of taste and flavor properties of radish varieties harvested in Korea using electronic tongue and electronic nose
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Hong Seong-Jun
Boo Chang-Guk
Hur Seong-Wook
Jo Seong-Min
Jeong Hyang-Yeon
Yoon So-Jeong
Lee Young-Seung
Park Sung-Soo
Shin Eui-Cheol
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Abstract
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This study investigated the physicochemical properties and chemosensory characteristics of radish samples. Brix results in Matdong-radish showed the highest value (1.5±0.1%), and Mansahyungtong-radish showed the lowest. In terms of salinity, Mansahyungtong-radish had the highest value (1.2±0.1%), and there were no significant differences among samples except Mansahyungtong-radish. In pH analysis, Cheongjunggowon-radish had the highest value at 6.69±0.02. The pH in Mansahyungtong-radish showed the lowest value at 6.10±0.01. In the electronic tongue, sourness was high in the Seoho-radish (8.2), and saltiness was high in the Matdong-radish (8.1). Umami was high in the Seoho-radish (8.3), and sweetness was high in the Matdong-radish (8.1). In the electronic nose, sulfur-containing compounds were high in all the samples. Methanethiol, which represented the odor description of cabbage, garlic, and sulfurous, was abundant in sulfur-containing compounds. Multivariate analysis using physicochemical and chemosensory properties can be used as a database for the food industry.
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KEYWORD
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radish , phytochemical properties , chemosensory , principal component analysis , cluster analysis
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