ArticleFood science and biotechnology2021
Chemosensory approach supported-analysis of wintering radishes produced in Jeju island by different processing methods.
Article in Food science and biotechnology, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed.
- Comparative Evaluation of the Texture, Taste, and Flavor of Different Varieties of White Radish: Relationship Between Substance Composition and Quality.Foods (Basel, Switzerland) · 2025Article
- Effects of variable-temperature drying on the qualities and sweet-substance profile ofFood chemistry: X · 2024Article
- Characterization of flavor and taste profile of different radish (Food chemistry: X · 2024Article
- Investigation of volatile profiles and odor-active compounds inFood science and biotechnology · 2024Article
- Impact of roasting conditions on physicochemical, taste, volatile, and odor-active compound profiles ofFood chemistry: X · 2024Article
- Analysis of volatile and non-volatile compound profiles of wintering radish produced in Jeju-island by different oven roasting temperatures and times using electronic nose and electronic tongue techniques via multivariate analysis.Food science and biotechnology · 2023Article
- Role of Sulfur Compounds in Vegetable and Mushroom Aroma.Molecules (Basel, Switzerland) · 2022Review
- A comprehensive study for taste and odor compounds using electronic tongue and nose in broccoli stem with different thermal processing.Food science and biotechnology · 2022Article
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Authors and funding
10 authors.
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Abstract
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 freeze-dried 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.
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