A comprehensive study for taste and odor compounds using electronic tongue and nose in broccoli stem with different thermal processing

Hong, Seong Jun; Jeong, Hyangyeon; Yoon, Sojeong; Jo, Seong Min; Lee, Youngseung; Shin, Eui‐Cheol

doi:10.1007/s10068-021-01029-0

Cited by 7 publications

(10 citation statements)

References 28 publications

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“…Electronic Nose Odor Determination. Te determination of electronic nose was referred to Hong et al [23]. 6 mL pear paste sample was heated at 40 °C for 30 min in a headspace bottle.…”

Section: Electronic Property Analysismentioning

confidence: 99%

Vacuum Concentration Improves the Quality and Antioxidant Capacity of Pear Paste

Wang

Zhang

et al. 2022

Journal of Food Quality

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A vacuum concentration method was established to produce pear paste using fresh pear juice in this study. The optimal condition was determined by comparing the quality indexes, contents of total phenol and flavonoid, and antioxidant properties of the pear paste produced by traditional heating concentration and vacuum concentration. Electronic nose and electronic tongue were introduced in this study to provide digital smell and taste indicators. The results showed that the best vacuum concentration temperature was 65°C, which led to the best sensory evaluation score and pear paste quality. The browning degree and soluble quinones were the lowest in all tested temperatures, and the content were 60.12% and 72.88% compared with the heating method, respectively. While the values were 148.29%, 209.44%, 310.86%, 120.37%, 106.24%, and 181.26% of total phenol, total flavonoid, vitamin C, 1,1-diphenyl-2-trinitrophenylhydrazine (DPPH) and hydroxyl (·OH) radical scavenging rates, and total reducing power, respectively. The electronic nose could effectively distinguish the vacuum-concentrated pear paste from the traditional heating-concentration pear paste and could provide quality guidance on their flavor differences through characteristic sensors. The electronic tongue tests showed that the vacuum-concentrated pear paste had larger freshness and richness kurtosis. The pear paste made by the optimized vacuum concentration method had higher retention of nutritional and functional components and higher antioxidant capacity, which could be clearly differentiated from the traditional process, thus this method had an applicable potential.

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“…Electronic Nose Odor Determination. Te determination of electronic nose was referred to Hong et al [23]. 6 mL pear paste sample was heated at 40 °C for 30 min in a headspace bottle.…”

Section: Electronic Property Analysismentioning

confidence: 99%

Vacuum Concentration Improves the Quality and Antioxidant Capacity of Pear Paste

Wang

Zhang

et al. 2022

Journal of Food Quality

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“…Indole was identified at 15 min, and it was reduced after 20 min. Except for the above-mentioned aroma compounds, the rest of the aroma compounds, including hydrocarbons and ketones, most of these properties were not considered as major volatiles in broccoli floret (Hong et al, 2022b) and showed no obvious changes under roasting processing.…”

Section: Aroma Composition Of the Headspace Volatile In Floret And Stemmentioning

confidence: 99%

“…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.…”

Section: International Journal Of Food Science and Technology 2023mentioning

confidence: 99%

“…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).…”

Section: International Journal Of Food Science and Technology 2023mentioning

confidence: 99%

“…Broccoli is separated by part of the floret and stem, and the floret is mainly used as a food ingredient (Hong et al ., 2022b). Most of the studies reported the quality and characteristics of broccoli florets, including visual quality and health‐promoting properties of broccoli florets under room temperature (Miao et al ., 2020).…”

Section: Introductionmentioning

confidence: 99%

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

Hong

Jeong

Yoon

et al. 2022

Int J of Food Sci Tech

Self Cite

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Roasting processing was commonly applied to enhance flavour characteristics, and thus this study was to investigate the taste and aroma compounds between broccoli floret and stem during oven-roasting processes. In electronic tongue analysis, sourness, saltiness, umami, and sweetness in florets showed an increasing tendency during the roasting, however, decreasing bitterness. Besides, In electronic nose analysis, methanethiol was reduced after the roasting processes and other sulfur compounds were generated in oven-roasted florets and stems. Furthermore, furans were generated after the roasting. Pyridine and pyrazines were only identified in oven-roasted florets, however, pyrrole was only identified in ovenroasted stems. Principal component analysis and cluster analysis were conducted based on combined taste and aroma profiles. Broccoli floret roasted at 15 min was affected by numerous variables compared with the others, and broccoli stems roasted at 15 and 20 min were affected by numerous variables. Additionally, the floret roasted at 15 min was the highest dissimilarity amongst all florets, and the stems roasted at 15 and 20 min were the highest dissimilarity amongst all stems. Accordingly, oven-roasting induced higher changes in taste and aroma characteristics with increasing times. In addition, this research may provide a basis for enhancing the flavour characteristics of broccoli.

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Evolving trends in fluorescence spectroscopy techniques for food quality and safety: A review

Gu,

Hu,

Dong

et al. 2024

Journal of Food Composition and Analysis

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A comprehensive study for taste and odor compounds using electronic tongue and nose in broccoli stem with different thermal processing

Cited by 7 publications

References 28 publications

Vacuum Concentration Improves the Quality and Antioxidant Capacity of Pear Paste

Vacuum Concentration Improves the Quality and Antioxidant Capacity of Pear Paste

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

Evolving trends in fluorescence spectroscopy techniques for food quality and safety: A review

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