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KMID : 1007520230320070937
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Food Science and Biotechnology
2023 Volume.32 No. 7 p.937 ~ p.947
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Analysis of volatile and non-volatile compound profiles of wintering radish produced in Jeju-island by different oven roasting temperatures and times using electronic nose and electronic tongue techniques via multivariate analysis
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Hong Seong-Jun
Jo Seong-Min
Yoon So-Jeong
Jeong Hyang-Yeon
Lee Young-Seung
Park Sung-Soo
Shin Eui-Cheol
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Abstract
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The present study is to investigate the non-volatile and volatile profiles in radish according to the different oven roasting processing. In non-volatile compound profiles, different roasting temperatures (140?200 °C) and times (5, 10, 15, and 20 min) influenced non-volatile compounds in radishes, and high temperature roasted radish represented obvious changes than low temperature roasted radish. In volatile profiles, high temperature roasted radish were generated a higher number of Maillard reactions-related volatiles, including furfurals and 2-ethyl-5-methylpyrazine, than low temperature roasted radish. In chemometrics results, a radish roasted at 200 °C for 20 min was the highest dissimilarity compared with the other roasted radishes. This study is believed to be the first research demonstrating comprehensive identification of changes in non-volatile/volatiles profiles in radish by various processes (different times and temperatures) of oven roasting for food applications.
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KEYWORD
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Wintering radish, Chemosensory characteristics, E-tongue, E-nose, Multivariate analysis
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