电子舌
鲜味
电子鼻
化学
食品科学
气味
风味
甜蜜
美拉德反应
品味
热气腾腾的
有机化学
材料科学
纳米技术
作者
Seong Jun Hong,Hyangyeon Jeong,Sojeong Yoon,Seong Min Jo,Youngseung Lee,Sung Soo Park,Eui‐Cheol Shin
标识
DOI:10.1007/s10068-021-01029-0
摘要
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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