Analysis of the Sensory Characteristics of Broccoli from Jeju Island & Its Protein Fractionsopen access
- Sang, C.; Rong, J.; Jang, Y.; Hong, K.-B.; Kim, C.-S.; Ko, S.-B.; Shin, E.-C.; Lee, Y.; Park, S.-S.
- Issue Date
- Korean Society of Food Science and Nutrition
- Broccoli; Electronic nose; Jeju; Purification; Sensory analysis
- Journal of the Korean Society of Food Science and Nutrition, v.50, no.12, pp.1333 - 1343
- Journal Title
- Journal of the Korean Society of Food Science and Nutrition
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- End Page
- In this study, we sought to identify the substances involved in the sensory and texture quality characteristics of each variety of Jeju broccoli in order to improve their processing characteristics. First, a purification process was performed on the extracts from the broccoli. Separately, the general components and functional characteristics of each cultivar and part of the broccoli were analyzed and a descriptive analysis was performed. Among the general components, there was a significant difference between the broccoli varieties with regard to the moisture content of the flower buds and the crude fat content in the stems. In the analysis of antioxidant activity, New-tamnagreen (B1) showed significantly higher activity in all areas compared with other varieties. The electronic nose analysis showed that each variety had different unique fragrance components. The descriptive analysis revealed significant differences in the green color of buds and stems between varieties. B1 had the lowest value in buds and SK3-085 (B2) in stems. As a result of principal component analysis (PCA), B1 and B2 showed a close relationship with similar texture characteristics, flower aroma, and sweetness, and the Nokje (B3) showed negative taste-related characteristics. In the descriptive analysis and PCA of the fractions obtained through the purification process of sensory components for each broccoli variety, B1 showed significant characteristics related to flavor and taste components, but no significant variations were observed in the other characteristics. ? 2021 by The Korean Society of Food Science and Nutrition. All rights Reserved.
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- 농업생명과학대학 > 식품공학부 > Journal Articles
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