Chemical Sensory Properties of Radishes in Varying Storage Periods and Temperatures Using Electronic Sensors and Multivariate Analysesopen access
- Jo, S.M.; Hong, S.J.; Jeong, H.; Yoon, S.; Shin, E.-C.
- Issue Date
- Korean Society of Food Science and Nutrition
- electronic nose; electronic tongue; multivariate analysis; radish; sensory properties
- Journal of the Korean Society of Food Science and Nutrition, v.51, no.6, pp.549 - 560
- Journal Title
- Journal of the Korean Society of Food Science and Nutrition
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- End Page
- This study sought to investigate the changes in the chemical sensory properties of radishes upon storage for various periods in cool temperature (4°C) and room temperature (20°C), respectively. An electronic tongue analysis showed that the intensities of umami and sweetness of the radishes stored at the cool temperature were relatively higher than those at room temperature. There were, however, no significant differences in the sourness, saltiness, and bitterness. The electronic nose analysis identified a total of 63 and 54 volatile compounds under cool and room temperature conditions, respectively. Methanethiol, one of the sulfur-containing compounds, was predominant and its increase was dependent on the storage period. The ethanol content in the radishes stored at room temperature increased rapidly from the second week onwards. Multivariate analysis successfully distinguished various clusters based on different storage conditions. This data can be used to constitute a basic database of radish characteristics for the food industry. ? 2022 Korean Society of Food Science and Nutrition. All rights reserved.
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