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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Acknowledgements
This work was carried out with the support of ``Cooperative Research Program for Agriculture Science and Technology Development (Project No. PJ01496201)'', Rural Development Administration, Republic of Korea.
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Rural Development Administration, PJ01496201, Eui-Cheol Shin
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Hong, S.J., Jeong, H., Yoon, S. et al. A comprehensive study for taste and odor compounds using electronic tongue and nose in broccoli stem with different thermal processing. Food Sci Biotechnol 31, 191–201 (2022). https://doi.org/10.1007/s10068-021-01029-0
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DOI: https://doi.org/10.1007/s10068-021-01029-0