Hong Seong Jun, Jo Seong Min, Jeong Hyangyeon, Yoon Sojeong, Ban Younglan, Park Hyeonjin, Youn Moon Yeon, Shin Eui-Cheol
Department of GreenBio Science/Food Science, Gyeongsang National University, Jinju, 52725 Republic of Korea.
Food Sci Biotechnol. 2024 Jun 14;33(15):3481-3490. doi: 10.1007/s10068-024-01589-x. eCollection 2024 Dec.
This study was to identify taste and volatile characteristics in broccoli florets under various storage conditions (room and cold temperatures). Electronic tongue (E-tongue) analysis revealed that the differences were not represented obviously according to the storage temperatures. The sourness sensor (SRS) was the highest in the 2nd week, and the saltiness sensor (STS) was the highest in the 1st week. The umami (UMS) and bitterness sensors (BRS) were the highest in the 3rd week, and the sweetness sensor (SWS) was the highest in the initial sample. Clusters were discriminated according to storage periods, regardless of storage temperature. Electronic nose (E-nose) analysis detected a total of 41 and 35 volatiles during the room and cold temperature storages, respectively. Clusters were discriminated according to storage types. These findings provide valuable data for broccoli flavor quality by different storage types.
本研究旨在确定不同储存条件（室温与冷藏温度）下西兰花小花的风味和挥发性特征。电子舌分析表明，根据储存温度的差异并不明显。酸味传感器（SRS）在第2周时最高，咸味传感器（STS）在第1周时最高。鲜味（UMS）和苦味传感器（BRS）在第3周时最高，甜味传感器（SWS）在初始样品中最高。无论储存温度如何，均可根据储存时间区分聚类。电子鼻分析在室温储存和冷藏储存期间分别检测到41种和35种挥发性物质。可根据储存类型区分聚类。这些发现为不同储存类型的西兰花风味品质提供了有价值的数据。
