고추냉이의 이화학적 특성 및 전자센서를 통한 맛 성분 탐색

Abstract

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 (IC 50 : 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. ? 2018, Korean Society of Food Science and Nutrition. All rights reserved.