Chemosensory approach supported-analysis of wintering radishes produced in Jeju island by different processing methodsopen access
- Hong, Seong Jun; Boo, Chang Guk; Lee, Jookyeong; Hur, Seong Wook; Jo, Seong Min; Jeong, Hyangyeon; Yoon, Sojeong; Lee, Youngseung; Park, Sung-Soo; Shin, Eui-Cheol
- Issue Date
- KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
- Wintering radish; E-tongue; E-nose; GC-MSD; GC-olfactometry
- FOOD SCIENCE AND BIOTECHNOLOGY, v.30, no.8, pp.1033 - 1049
- Journal Title
- FOOD SCIENCE AND BIOTECHNOLOGY
- Start Page
- End Page
- 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.
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- 농업생명과학대학 > 식품공학부 > Journal Articles
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