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http://dx.doi.org/10.13103/JFHS.2021.36.6.537

A Comparative Research of Taste and Odor Compounds Characteristics in Wintering Radish (Raphanus sativus L.) Produced in Jeju Island by Various Extraction Methods  

Hong, Seong Jun (Department of Food Science, Gyeongsang National University)
Jo, Seong Min (Department of Food Science, Gyeongsang National University)
Yoon, Sojeong (Department of Food Science, Gyeongsang National University)
Jeong, Hyangyeon (Department of Food Science, Gyeongsang National University)
Lee, Youngseung (Department of Food Science and Nutrition, Dankook University)
Park, Sung-Soo (Department of Food Science and Nutrition, Jeju National University)
Song, Ho-Su (Division of Culinary Arts, Youngsan University)
Shin, Eui-Cheol (Department of Food Science, Gyeongsang National University)
Publication Information
Journal of Food Hygiene and Safety / v.36, no.6, 2021 , pp. 537-545 More about this Journal
Abstract
This study investigated the characteristics of taste and flavor in various wintering-radish extracts using electronic sensors. Sourness showed the highest sensor value (6.9) in hot brewed extracts of white radish part. Saltiness showed the highest sensor value (8.0) in cold brewed extracts of green radish part. Umami showed the highest sensor value (8.3) in hot brewed extracts of white radish part. Sweetness showed the highest sensor value (6.8) in cold brewed extracts of green radish part. Bitterness showed the highest sensor value (7.5) in espresso extracts of green radish part. A total of 16 volatiles were identified using electronic nose. Among these volatile compounds in radish extracts, methanethiol was found to be the predominant volatile compound. These sensory characteristics in radish extracts can be used as basic research data in the food industry.
Keywords
Wintering-radish; Electronic tongue; Electronic nose; Taste; Flavor;
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