상세 보기
- Hong, S.J.;
- Jo, S.M.;
- Yoon, S.;
- Jeong, H.;
- Lee, Y.;
- ... Shin, E.-C.;
- 외 1명
WEB OF SCIENCE
2SCOPUS
3초록
The present study is to investigate the non-volatile and volatile profiles in radish according to the different oven roasting processing. In non-volatile compound profiles, different roasting temperatures (140–200 °C) and times (5, 10, 15, and 20 min) influenced non-volatile compounds in radishes, and high temperature roasted radish represented obvious changes than low temperature roasted radish. In volatile profiles, high temperature roasted radish were generated a higher number of Maillard reactions-related volatiles, including furfurals and 2-ethyl-5-methylpyrazine, than low temperature roasted radish. In chemometrics results, a radish roasted at 200 °C for 20 min was the highest dissimilarity compared with the other roasted radishes. This study is believed to be the first research demonstrating comprehensive identification of changes in non-volatile/volatiles profiles in radish by various processes (different times and temperatures) of oven roasting for food applications. © 2023, The Korean Society of Food Science and Technology.
키워드
- 제목
- Analysis of volatile and non-volatile compound profiles of wintering radish produced in Jeju-island by different oven roasting temperatures and times using electronic nose and electronic tongue techniques via multivariate analysis
- 제목 (타언어)
- Analysis of volatile and non-volatile compound profiles of wintering radish produced in Jeju-island by different oven roasting temperatures and times using electronic nose and electronic tongue techniques via multivariate analysis
- 저자
- Hong, S.J.; Jo, S.M.; Yoon, S.; Jeong, H.; Lee, Y.; Park, S.-S.; Shin, E.-C.
- 발행일
- 2023-06
- 유형
- Article
- 권
- 32
- 호
- 7
- 페이지
- 937 ~ 947