Open AccessChemosensory approach supported-analysis of wintering radishes produced in Jeju island by different processing methods
Author(s) -
Seong Jun Hong,
Chang Guk Boo,
Jookyeong Lee,
Seong Wook Hur,
Seong Min Jo,
Hyangyeon Jeong,
Sojeong Yoon,
Youngseung Lee,
Sung Soo Park,
EuiCheol Shin
Publication year - 2021
Publication title -
food science and biotechnology/food science and biotechnology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.595
H-Index - 38
eISSN - 2092-6456
pISSN - 1226-7708
DOI - 10.1007/s10068-021-00948-2
Subject(s) - electronic tongue , umami , sweetness , electronic nose , chemistry , taste , odor , sensory analysis , olfactometry , food science , tongue , chromatography , organic chemistry , materials science , nanotechnology , linguistics , philosophy
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.