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KMID : 1134820200490070704
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Journal of the Korean Society of Food Science and Nutrition
2020 Volume.49 No. 7 p.704 ~ p.715
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Comparison between Asiatic Jasmine and White-Flower Asian Jasmine in Quality Characteristics during the Parching Process
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Cho Jin-Ju
Hong Seong-Jun
Boo Chang-Guk
Youn Moon-Yeon
Lee Seung-Min
Shin Eui-Cheol
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Abstract
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The objective of study was to compare the effect of the parching process on the physicochemical and sensory properties between Asiatic jasmine and white-flower Asian jasmine, which are similar in shape and period of enlightenment. The total phenol content, 1,1-diphenyl-2-picrylhydrazyl radical scavenging capacity, and tannin contents were measured to investigate the antioxidant activity, which was significantly increased by the parching process. Electronic tongue analysis showed that the umami, sweetness, and sour tastes were increased by the parching process, but the salty and bitter tastes were decreased. The major key volatile components of Asiatic jasmine and white-flower were linalool using gas chromatography with mass spectrometry detector, and α-farnesene, β-linalool, β-ocimene, and d-limonene components were scented together. There were no significant differences in odors between the varieties. The contents of linalool in both were decreased by the parching process. This study provided the basic database of volatile compounds in Asiatic jasmine and white-flower Asian jasmine during the parching process.
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KEYWORD
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Asiatic jasmine, white-flower Asian jasmine, sensory properties, electronic tongue, electronic nose
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