Cai Xuemei, Zhu Kaixian, Li Wanli, Peng Yiqin, Yi Yuwen, Qiao Mingfeng, Fu Yu
Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu 610100, China.
Solid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province, Yibin University, Yibin 644007, China.
Food Chem X. 2024 Apr 30;22:101419. doi: 10.1016/j.fochx.2024.101419. eCollection 2024 Jun 30.
A comprehensive study of the overall flavor and taste profile of different radishes is lacking. This study systematically compared the volatile profile of six radish varieties using HS-GC-IMS and their correlation with the -nose analysis. Organic acids and amino acids were quantified, and their association with the E-tongues analysis was explored. A total of 73 volatile compounds were identified, with diallyl sulfide and dimethyl disulfide being the primary sulfides responsible for the unpleasant flavor in radish. Compared to other varieties, cherry radishes boast a significantly higher concentration of allyl isothiocyanate, which likely contributes to their characteristic radish flavor. Moreover, oxalic acid was identified as the most abundant organic acid in radish, accounting for over 97% of its content, followed by malic acid and succinic acid. In conclusion, the distinct flavor and taste characteristics of different radish varieties partially explain their suitability for diverse culinary preferences.
目前缺乏对不同萝卜整体风味和口感特征的全面研究。本研究使用顶空-气相色谱-离子迁移谱（HS-GC-IMS）系统地比较了六个萝卜品种的挥发性成分及其与嗅觉分析的相关性。对有机酸和氨基酸进行了定量分析，并探讨了它们与电子舌分析的关联。共鉴定出73种挥发性化合物，其中二烯丙基硫醚和二甲基二硫醚是导致萝卜产生不良风味的主要硫化物。与其他品种相比，樱桃萝卜的异硫氰酸烯丙酯浓度显著更高，这可能是其具有特色萝卜风味的原因。此外，草酸被确定为萝卜中含量最高的有机酸，占其含量的97%以上，其次是苹果酸和琥珀酸。总之，不同萝卜品种独特的风味和口感特征部分解释了它们适合不同烹饪偏好的原因。
