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KMID : 1134820200490121407
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Journal of the Korean Society of Food Science and Nutrition
2020 Volume.49 No. 12 p.1407 ~ p.1415
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Quality Characteristics of Wintering Radishes Produced in Jeju Island Using E-Nose, E-Tongue, and GC-MSD Approachwintering radish, E-tongue, E-nose, GC/MSD, PCA
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Boo Chang-Guk
Hong Seong-Jun
Lee Young-Seung
Park Sung-Soo
Shin Eui-Cheol
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Abstract
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This study compared the taste and odor patterns using an electronic tongue, electronic nose, and gas chromatography-mass spectrometry with olfactometry. In electronic tongue analysis, the umami and saltiness intensities were high in the large sample. Sourness and saltiness were high in the small-size. Twenty-three kinds of volatile compounds in wintering radish samples were identified using an electronic nose. Acetaldehyde and methyl but-2-enoate were predominant compounds in all samples. Principal component analysis segregated different sized samples successfully. GC-MSD identified 27 sulfur-containing compounds, two acids, two alcohols, two heterocyclic compounds, and one aldehyde. Sulfur-containing compounds were the dominant compounds. Olfactory analysis identified nine odor active compounds, with dimethyl trisulfide and dimethyl disulfide being the predominant compounds. Multivariate analysis based on the chemical senses and chromatographic data can be used as a basic research tool for the food sensory research field.
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KEYWORD
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wintering radish, E-tongue, E-nose, GC/MSD, PCA
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