→ 한국식품과학회지2021 ; 53(4): 375-381
Investigation of taste and flavor properties of radish varieties harvested in Korea using electronic tongue and electronic nose
전자혀와 전자코 분석을 이용한 국내산 무 품종의 감각특성
Seong Jun Hong1, Chang Guk Boo1, Seong Uk Heo1, Seong Min Jo1, Hyangyeon Jeong1, Sojeong Yoon1, Youngseung Lee2, Sung-Soo Park3, and Eui-Cheol Shin1,*
1Department of Food Science/Institute for Food Sensory & Cognitive Science, Gyeongsang National University 2Department of Food Science and Nutrition, Dankook University 3Department of Food Science & Nutrition, Jeju National University
홍성준1 · 부창국1 · 허성욱1 · 조성민1 · 정향연1 · 윤소정1 · 이영승2 · 박성수3 · 신의철1,*
1경상국립대학교 식품과학부/식품감각인지연구소, 2단국대학교 식품영양학과, 3제주대학교 식품영양학과
This study investigated the physicochemical properties and chemosensory characteristics of radish samples. Brix results in Matdong-radish showed the highest value (1.5±0.1%), and Mansahyungtong-radish showed the lowest. In terms of salinity, Mansahyungtong-radish had the highest value (1.2±0.1%), and there were no significant differences among samples except Mansahyungtong-radish. In pH analysis, Cheongjunggowon-radish had the highest value at 6.69±0.02. The pH in Mansahyungtong-radish showed the lowest value at 6.10±0.01. In the electronic tongue, sourness was high in the Seoho-radish (8.2), and saltiness was high in the Matdong-radish (8.1). Umami was high in the Seoho-radish (8.3), and sweetness was high in the Matdong-radish (8.1). In the electronic nose, sulfur-containing compounds were high in all the samples. Methanethiol, which represented the odor description of cabbage, garlic, and sulfurous, was abundant in sulfurcontaining compounds. Multivariate analysis using physicochemical and chemosensory properties can be used as a database for the food industry.
radish, phytochemical properties, chemosensory, principal component analysis, cluster analysis
한국식품과학회지 2021 Aug; 53(4): 375 - 381