Chemosensoric approaches for taste and odor characteristics each broccoli floret by different storage conditions analyzed using electronic sensors

Abstract

This study was to identify taste and volatile characteristics in broccoli florets under various storage conditions (room and cold temperatures). Electronic tongue (E-tongue) analysis revealed that the differences were not represented obviously according to the storage temperatures. The sourness sensor (SRS) was the highest in the 2nd week, and the saltiness sensor (STS) was the highest in the 1st week. The umami (UMS) and bitterness sensors (BRS) were the highest in the 3rd week, and the sweetness sensor (SWS) was the highest in the initial sample. Clusters were discriminated according to storage periods, regardless of storage temperature. Electronic nose (E-nose) analysis detected a total of 41 and 35 volatiles during the room and cold temperature storages, respectively. Clusters were discriminated according to storage types. These findings provide valuable data for broccoli flavor quality by different storage types.