Quality Characteristics of Wintering Radishes Produced in Jeju Island Using E-Nose, E-Tongue, and GC-MSD Approach

Boo, Chang Guk; Hong, Seong Jun; Lee, Youngseung; Shin, Eui‐Cheol

doi:10.3746/jkfn.2020.49.12.1407

Cited by 15 publications

(17 citation statements)

References 10 publications

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“…After the extraction of taste components in broccoli, the extracted broccoli sample was subjected to an e‐tongue module, and e‐tongue analysis was repeated six times for each sample. The five basic taste sensor responses were converted to taste sensor values ranging from 1 to 12, and the general taste distribution was given in a descriptive manner (Boo et al, 2020; Hong et al, 2021).…”

Section: Methodsmentioning

confidence: 99%

“…The oven temperature was held at 40°C for 5 s, increased to 270°C at a rate of 4°C/s, and maintained for 30 s. Analyses of volatiles were conducted by Kovat’s index library‐based AroChembase (Alpha MOS), and volatiles corresponding to each peak were identified. (Boo et al, 2020; Hong et al, 2021).…”

Section: Methodsmentioning

confidence: 99%

“…Generally, Sulfur-containing compounds are responsible for main odor activation in broccoli (Wieczorek et al, 2020;Xu et al, 2021;Yu et al, 2012). Sulfur-containing TA B L E 1 pH in broccolis through the different methods of thermal processing compounds in Brassicaceae vegetables are derived from GLS decomposition (Boo et al, 2020). Importantly, thermal treatment influences volatile sulfur-containing compounds produced from GLS degradation (Blažević & Mastelić, 2009;Oerlemans et al, 2006).…”

Section: E-nose Analysismentioning

confidence: 99%

“…Because of the advantages of e‐tongue, several studies were conducted: different parts of fennel were analyzed using e‐tongue (Hong et al, 2021) and different sizes of radish were analyzed using e‐tongue as well (Boo et al, 2020). Furthermore, various recent studies for the taste and flavor characteristics using e‐tongue and e‐nose have been conducted (Boo et al, 2020; Dong et al, 2019; Hong et al, 2021; Yin et al, 2021; Zhang et al, 2021). However, most previous studies have represented e‐tongue and e‐nose results, respectively.…”

Section: Introductionmentioning

confidence: 99%

“…Therefore, several studies reported that volatile sulfides and isothiocyanates main flavor compounds in broccoli (Chen et al, 2019; Lv et al, 2017; Wieczorek et al, 2020; Yu et al, 2012). The enzyme (myrosinase) in vegetables can prevent exterior damages (Boo et al, 2020; Yuan et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

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

Hong

Yoon

Lee

et al. 2022

Food Processing Preservation

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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.

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Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%