ArticleFood science and biotechnology2022
A comprehensive study for taste and odor compounds using electronic tongue and nose in broccoli stem with different thermal processing.
Article in Food science and biotechnology, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed, 14 citations in OpenAlex.
- Steam vs. Hot Water Blanching Modulates Warmed-Over Flavor in Broccoli by Preserving Cellular Structure.Foods (Basel, Switzerland) · 2026Article
- Enhancing the Quality of Ginseng-Astragalus Medicinal Food Using Twin-Screw Extrusion.Foods (Basel, Switzerland) · 2025Article
- Chemosensoric approaches for taste and odor characteristics each broccoli floret by different storage conditions analyzed using electronic sensors.Food science and biotechnology · 2024Article
- Nutrition, Flavor, and Microbial Communities of Two Traditional Bacterial Douchi from Gansu, China.Foods (Basel, Switzerland) · 2024Article
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Authors and funding
7 authors at 3 institutions in 1 country.
Funding
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Abstract
This study analyzed taste and odor profiles in broccoli stems with different methods of thermal processing using electronic tongue and electronic nose. In electronic tongue analysis, umami and bitterness were obviously changed upon thermal processing, however, saltiness, sweetness, and sourness showed slight variations. Between raw and thermally processed broccolis, microwaved broccoli showed the highest changes of tastes based on raw broccoli, however, blanched broccoli showed similar tastes to raw broccoli compared with the others. In electronic nose analysis, a total of 21 volatiles in broccolis were analyzed. Sulfur-containing volatiles were changed via thermal steps, and the generation and reduction of sulfur-containing compounds have occurred (i.e. methnaethiol, 2,4,5-trimethylthiazole). In addition, some of the thermal steps (oven-heating, microwave heating, air-frying) have occurred Maillard reaction, and thus pyridine was generated. Therefore, this study can provide flavor data in broccoli, and contribute to further research for flavor characteristics in broccoli using electronic sensors.
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