Profiling the Flavor and Antioxidant Properties of Chrysanthemum zawadskii var. latilobum Kitamura Ethanol Extracts through Roasting Process Using Biomimetic Sensory Perception-Electronic Sensors

초록

This study is a follow-up to a previous investigation on the selection of the optimal extraction solvent for Chrysanthemum zawadskii var. latilobum Kitamura and evaluates the effects of roasting on the flavor and antioxidant properties of its ethanol extract. Chrysanthemum zawadskii var. latilobum Kitamura was roasted at 110, 120, and 130°C for 5, 10, and 15 min, respectively, and subsequently extracted with 100% ethanol. Flavor profiles were analyzed using an electronic tongue and an electronic nose, while antioxidant activity was evaluated using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay. In addition, multivariate analysis was conducted to characterize the overall effects of roasting. Roasting generally increased sweetness and saltiness while decreasing umami intensity. Various volatile compounds were identified, and abundant terpene-related aromas were detected under relatively mild roasting conditions (110−120°C for 5−10 min). In contrast, stronger roasting conditions promoted the formation of heterocyclic compounds associated with characteristic roasted aromas. The highest DPPH radical scavenging activity was observed in samples roasted at 120°C for 5 min. Based on the multivariate analysis, the major discriminating factors among the samples were saltiness, alcohols, terpenes, umami, and sweetness. These results indicate that roasting is a critical process influencing both the sensory characteristics and antioxidant properties of the ethanol extract of Chrysanthemum zawadskii var. latilobum Kitamura. Furthermore, roasting at 120°C for 5 min appears to be the optimal condition, considering both the highest DPPH radical scavenging activity and the preservation of terpene-related volatile compounds.

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