Ascorbic acid 처리에 따른 레드비트의 감각적 특성 분석: 전자코, 전자혀, 그리고 GC-MS/O를 중심으로

초록

This study analyzed the taste and volatile compounds of red beets treated with ascorbic acid (AA). The taste patterns were analyzed using an electronic tongue, while volatile compounds were analyzed using an electronic nose and gas chromatography-mass spectrometry/olfactometry (GC-MS/O). Electronic tongue analysis revealed higher umami and sourness values in red beets treated with 1% AA red beet. In addition, red beets treated with 1% AA red beet exhibited lower saltiness and bitterness values. In electronic nose analysis, 37 volatile compounds were detected, containing geosmin, the primary earthy odor compound, showing relatively lower peak areas when treated with 1% AA red beet. Multivariate analysis confirmed that the addition of 1% AA had a significant impact on taste patterns and volatile aroma compounds, contrary to the red beet with skin. GC-MS/O analysis detected 32 volatile compounds, which was consistent with the electronic nose results, showing lower geosmin values when treated with 1% AA red beet. GC-O analysis confirmed five aroma-active compounds 1-hexanol, geosmin, hexanal, nonanal, and 2-me-thoxy-3-(1-methylpropyl)-pyrazine. This study implies the potential of utilizing 1% AA to reduce geosmin in red beets, laying the foundation for various applications. © 2024 The Korean Society of Food Science and Nutrition.

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