A comprehensive study for taste and odor characteristics using electronic sensors in broccoli floret with different methods of thermal processing

Abstract

This study aims to investigate the taste and odor characteristics of broccoli by different thermal processes. For electronic tongue analysis, sourness and umami tastes increased after thermal processing, however, saltiness, sweetness, and bitterness decreased after thermal processing. Among all broccolis, air‐fried broccoli was the highest sourness (6.9) and umami (7.8) tastes, however, saltiness (8.7), sweetness (6.2), and bitterness (10.0) were the highest in the raw broccoli. For electronic nose analysis, a total of 28 volatiles were identified. Among sulfur‐containing compounds, methanethiol and 2,4,5‐tirmethylthiazole were identified as major volatiles in the raw broccoli, however, these volatiles were decreased upon thermal processes. In addition, dimethyl disulfide, 2‐methyl‐3‐furanthiol, and 2‐acetylthiazoline may be generated by thermal processes. In multivariate analysis, the flavor dissimilarity between oven‐heated and microwaved broccolis showed the lowest dissimilarity among all broccolis. Raw broccoli showed the highest dissimilarity among all broccolis. This study is believed to be the first study demonstrating flavors in broccoli by different thermal processing. Novelty impact statement The present work further investigates the effects of various heating processes, including blanching, oven‐heating, microwave heating, and air‐frying. Thus, this study will be utilized by researchers and food industry that are interested in consuming cooked broccoli. The changes in tastes and odors in thermally processed broccolis were rarely reported. Therefore, this study will be considered worthy that contributes to basic data for further study to characterize flavor and taste in broccoli.

Evaluation of taste and aroma compounds in oven‐roasted broccoli floret and stem as affected by different times using electronic tongue and electronic nose

“…Actually, hexanol, nonanol, heptanol, and decanol were can be formed from hexanal, nonanal, heptanal, and decanal (Yin et al, 2021), and these properties were reported as the roasted-related odours in roasted samples (Yin et al, 2021). Although volatile aldehydes and alcohols can be generated and/or described as burnt and roasting-related odours (Caporaso et al, 2018;Yin et al, 2021), these properties were identified that aldehydes and alcohols were not responsible for major aroma compounds in roasted broccoli florets and stems (Hong et al, 2022a(Hong et al, , 2022b. Furthermore, heterocyclic compounds were found during the oven-roasting process, however, these properties were also identified as minor aroma compounds in roasted broccoli floret and stems (Hong et al, 2022a(Hong et al, , 2022b.…”

“…Effects of oven roasting on broccoli S. J. Hong et al (Hong et al, 2022a(Hong et al, , 2022b. Furthermore, integrated taste and aroma characteristics in different drying methods of coffee beans were identified using CA (Dong et al, 2019).…”

“…Broccoli ( Brassica oleracea var. Italica) is one of the representative types of Brassicaceae plants and is commonly called green flower cabbage, because of its dark green colour (Hong et al ., 2022a). The production of broccoli in the US was more than 17 million tons, and broccoli is now used as various health‐promoting foods (Liu et al ., 2018).…”

“…Glucosinolates are comprised of a glucose backbone with sulfur and nitrogen and are a group of nitrogen‐ and/or sulfur‐containing secondary metabolites that are mainly found in Brassicaceae plants. These metabolites play an important role in the generation of sulfur‐containing compounds (Miao et al ., 2020; Hong et al ., 2022a). Importantly, several studies reported that broccoli has GLS and sulfur‐containing compounds, and sulfur‐containing compounds are well‐known as major taste and aroma attributes.…”

“…Importantly, several studies reported that broccoli has GLS and sulfur‐containing compounds, and sulfur‐containing compounds are well‐known as major taste and aroma attributes. These compounds are usually generated from the decomposition and/or degradation of GLS via thermal treatment, the action of myrosinase (enzyme), and the engagement of external energy (Oerlemans et al ., 2006; Blažević & Mastelić, 2009; Lv et al ., 2017; Hong et al ., 2022a). Moreover, sulfur‐containing compounds are mainly responsible for aroma activation in broccoli (Lv et al ., 2017).…”