ScholarWorks@경상국립대학교

초록

This study analyzed the taste intensities and volatile compounds of red beet harvested on Jeju island to determine its sensory properties for use in the food industry. The taste intensities were analyzed using an electronic tongue. Saltiness and umami were relatively high in the flesh, and sweetness and bitterness were higher in the peel of the red beet. A total of 15 odor compounds were analyzed using an electronic nose, and earth-related odor compounds such as 1-octen-3-ol, fenchol, and geosmin were identified. Volatile compounds were evaluated using gas chromatography-mass spectrometry (GC-MS) analysis. The results showed that the peel had a five times higher concentration of geosmin content compared to the flesh. The odor active values and their contributions were identified. Methoxypyrazine was the prominent odor-active compound in red beet. A total of six odor-active compounds, including dimethyl sulfide, 2-methoxy-3-(1-methylethyl)-pyrazine, 2-methoxy-3-(1-methylpropyl)-pyrazine, and geosmin, were identified by the olfactometry analysis. This study provides the sensory properties of the various parts of red beet and can be used as primary data for evaluating the use of red beet in the food industry.

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