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KMID : 0881720210360060537
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Journal of Food Hygiene and Safety
2021 Volume.36 No. 6 p.537 ~ p.545
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A Comparative Research of Taste and Odor Compounds Characteristics in Wintering Radish (Raphanus sativus L.) Produced in Jeju Island
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Hong Seong-Jun
Jo Seong-Min
Yoon So-Jeong
Jeong Hyang-Yeon
Lee Young-Seung
Park Sung-Soo
Song Ho-Su
Shin Eui-Cheol
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Abstract
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This study investigated the characteristics of taste and flavor in various wintering-radish extracts using electronic sensors. Sourness showed the highest sensor value (6.9) in hot brewed extracts of white radish part. Saltiness showed the highest sensor value (8.0) in cold brewed extracts of green radish part. Umami showed the highest sensor value (8.3) in hot brewed extracts of white radish part. Sweetness showed the highest sensor value (6.8) in cold brewed extracts of green radish part. Bitterness showed the highest sensor value (7.5) in espresso extracts of green radish part. A total of 16 volatiles were identified using electronic nose. Among these volatile compounds in radish extracts, methanethiol was found to be the predominant volatile compound. These sensory characteristics in radish extracts can be used as basic research data in the food industry.
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KEYWORD
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Wintering-radish, Electronic tongue, Electronic nose, Taste, Flavor
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