Lee Jookyeong, Cho Jin-Ju, Hong Seong Jun, Kim Da-Som, Boo Chang Guk, Shin Eui-Cheol
Department of Food Science, Gyeongnam National University of Science and Technology, Jinju, Republic of Korea.
J Food Biochem. 2020 Sep;44(9):e13344. doi: 10.1111/jfbc.13344. Epub 2020 Jul 2.
Platycodon is a ubiquitous plant widely grown in Asia. This study investigated changes in odor/aroma associated sensory attributes and chemical properties in Platycodon grandiflorum roots upon roasting. Amino acid analysis, electronic tongue analysis, chemical property analysis, volatile compound analysis, GC-olfactometry-assisted sensory attributes, and electronic nose analysis were performed. In results, amino acid profiles showed diverse patterns. Electronic tongue analysis somewhat corresponded to the free amino acid profiles. Total phenolic content, antioxidant capacity, and browning intensity significantly increased up to 4 min and slightly decreased afterward. Various pyrazines relevant to roasted odor such as 3-ethyl-2, 5-dimethyl-pyrazine, and 2, 6-dimethyl-pyrazine were generated by roasting. In electronic nose analysis, positive odor parameter significantly increased and potential unpleasant odorants significantly decreased over time. This is believed to be the first study demonstrating overall insight on odor/aroma and chemical characteristics and utilizing objective sensory measures on roasted Platycodon grandiflorum roots for food applications. PRACTICAL APPLICATIONS: This study will be utilized (a) to researchers and food companies who are interested in medicinal foods (b) to individuals and food industry that search for changes in sensory characteristics and chemical changes of foods induced by roasting, and (c) to farmers and crop producers who look for utilization and applications of Platycodon grandiflorum roots as food sources and ingredients.
桔梗是一种在亚洲广泛种植的常见植物。本研究调查了桔梗根在烘焙后与气味/香气相关的感官属性和化学性质的变化。进行了氨基酸分析、电子舌分析、化学性质分析、挥发性化合物分析、气相色谱 - 嗅觉测定辅助感官属性分析和电子鼻分析。结果显示，氨基酸谱呈现出不同的模式。电子舌分析在一定程度上与游离氨基酸谱相对应。总酚含量、抗氧化能力和褐变强度在4分钟内显著增加，之后略有下降。烘焙产生了各种与烤香相关的吡嗪类化合物，如3 - 乙基 - 2,5 - 二甲基吡嗪和2,6 - 二甲基吡嗪。在电子鼻分析中，随着时间的推移，正向气味参数显著增加，潜在的不愉快气味物质显著减少。据信，这是第一项全面揭示烘焙桔梗根的气味/香气和化学特征，并利用客观感官测量方法用于食品应用的研究。实际应用：本研究将被用于（a）对药用食品感兴趣的研究人员和食品公司；（b）寻找烘焙引起的食品感官特性和化学变化的个人和食品行业；（c）寻求将桔梗根作为食物来源和成分加以利用和应用的农民和作物生产者。
