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KMID : 1134820180470111144
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Journal of the Korean Society of Food Science and Nutrition
2018 Volume.47 No. 11 p.1144 ~ p.1152
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Physicochemical Properties and Taste Measurement Using an Electronic Sensor in Wasabia koreana Nakai
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Kim Heo-Sung
Woo Seong-Min
Shin Eui-Cheol
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Abstract
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This study investigated the amount of sinigrin in the leaf, petiole, and rhizome as well as the content of allyl isothiocynate (AITC) produced through enzyme reactions of sinigrin in wasabi. The sinigrin content was highest in the 50% acetonitrile (ACN)-hot extract, and the AITC content was highest in the mild distilled water extract. The total phenolic compounds and DPPH activity showed the highest content (0.15±0.02 mg/g) in the 50% ACN extract at mild temperatures and highest activity (IC50: 1.13±0.07 mg) in distilled water extract at hot temperatures. Colormetry showed the highest yellowness (12.63±0.03) in the leaf after 50% ACN-hot extraction and showed the highest redness (1.43±0.02) in the rhizome after distilled water extraction at mild temperatures. The turbidity and browning intensity showed higher values after 50% ACN extraction than after distilled water extraction. Electronic tongue analysis showed that distilled water extraction at mild temperatures had strong sourness. The saltiness and umami in petiole were higher. Rhizome extracted with 50% ACN had strong bitterness.
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KEYWORD
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Wasabia koreana Nakai, sinigrin, AITC, antioxidant, electronic tongue
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