Analysis of volatile and non-volatile compound profiles of wintering radish produced in Jeju-island by different oven roasting temperatures and times using electronic nose and electronic tongue techniques via multivariate analysis-Reference-Cited by-同舟云学术

Analysis of volatile and non-volatile compound profiles of wintering radish produced in Jeju-island by different oven roasting temperatures and times using electronic nose and electronic tongue techniques via multivariate analysis

Published:2023-01-07 Issue:7 Volume:32 Page:937-947
ISSN:1226-7708
Container-title:Food Science and Biotechnology
language:en
Short-container-title:Food Sci Biotechnol

Author:

Hong Seong Jun,Jo Seong Min,Yoon Sojeong,Jeong Hyangyeon,Lee Youngseung,Park Sung-Soo,Shin Eui-Cheol^ORCID

Funder

NRF Korea

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://link.springer.com/content/pdf/10.1007/s10068-022-01230-9.pdf

Reference25 articles.

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3. Caporaso N, Whitworth MB, Cui C, Fisk ID. Variability of single bean coffee volatile compounds of Arabica and robusta roasted coffees analyzed by SPME-GC-MS. Food Research International. 108: 628-640 (2018)

4. Cheng Y, Rouseff R, Li G, Wu H. Methanethiol, an off-flavor produced from the thermal treatment of mandarin juices: A study of citrus sulfur volatiles. Journal of Agricultural and Food Chemistry. 68(4): 1030-1037 (2020)

5. Dong W, Hu R, Long Y, Li H, Zhang Y, Zhu K, Chu Z. Comparative evaluation of the volatile profiles and non-volatile compounds properties of roasted coffee beans as affected by drying method and detected by electronic nose, electronic tongue, and HS-SPME-GC-MS. Food Chemistry. 272: 723–731 (2019)

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