Food Science and Biotechnology
→ Food Science and Biotechnology 2021 ; 30(8): 1033-1049
Chemosensory approach supported-analysis of wintering radishes produced in Jeju island by different processing methods
Seong Jun Hong1 • Chang Guk Boo1 • Jookyeong Lee2 • Seong Wook Hur1 • Seong Min Jo1 • Hyangyeon Jeong1 • Sojeong Yoon1 • Youngseung Lee3 • Sung-Soo Park4 • Eui-Cheol Shin1
1Department of Food Science/Institute for Food Sensory & Cognitive Science, Gyeongsang National University, Jinju 52725, Republic of Korea 2 Faculty of Health, CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Geelong, Australia 3 Department of Food Science and Nutrition, Dankook University, Cheonan 31116, Republic of Korea 4 Department of Food Science & Nutrition, Jeju National University, Jeju Special Self-Governing Province 63243, Republic of Korea
The purpose of this study was to investigate sensory characteristics in radishes, processed through different methods, using chemosensory-assisted instruments. For electronic tongue (E-tongue) analysis, freeze-dried radish was high in the sensor values of sourness, umami, and sweetness, however, the saltiness was the lowest. In particular, the sensor values of taste freeze-dried radish have changed more than that of thermally processed radishes. Unlike the results of E-tongue, volatiles of freezedried radish have changed less than that of thermally processed radishes. In detail, amounts of sulfur-containing compound (thiophene) in freeze-dried radish were relatively higher than thermally processed radishes by an electronic nose. For gas chromatography-mass spectrometry and GC-olfactometry, the amount of sulfur-containing compounds in freeze-dried radish were also relatively higher than thermally processed radishes, and odor active compounds were also high in freeze-dried radish.
Wintering radish · E-tongue · E-nose · GCMSD · GC-olfactometry
Food Science and Biotechnology 2021 ; 30(8): 1033-1049