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KMID : 1007520210300081033
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Food Science and Biotechnology
2021 Volume.30 No. 8 p.1033 ~ p.1049
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Chemosensory approach supported-analysis of wintering radishes produced in Jeju island by different processing methods
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Hong Seong-Jun
Boo Chang-Guk
Lee Joo-Kyeong
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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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.
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KEYWORD
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Wintering radish, E-tongue, E-nose, GC-MSD, GC-olfactometry
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