Analysis of the Chemosensory Properties of Red Beet (<i>Beta vulagaris</i> L.) with Ascorbic Acid Using Electronic Nose, Electronic Tongue, and GC-MS/O-Reference-Cited by-同舟云学术

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Analysis of the Chemosensory Properties of Red Beet (Beta vulagaris L.) with Ascorbic Acid Using Electronic Nose, Electronic Tongue, and GC-MS/O

Published:2024-04-30 Issue:4 Volume:53 Page:367-377
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:JKFN

Author:

Park Hyeonjin¹^ORCID,Hong Ki-Bae²^ORCID,Yoon Sojeong¹^ORCID,Hong Seong Jun¹^ORCID,Jo Seong Min¹^ORCID,Jeong Hyangyeon¹^ORCID,Ban Younglan¹^ORCID,Moon Hee Sung¹^ORCID,Yu Se Young¹^ORCID,Youn Moon Yeon¹^ORCID,Cheon Ga Yeong²,Kim Jeong Seon³,Lee Youngseung⁴,Park Sung-Soo²,Shin Eui-Cheol¹^ORCID

Affiliation:

1. Department of GreenBio Science/Food Science and Technology, Gyeongsang National University

2. Department of Food Science and Nutrition, Jeju National University

3. Jeju Special Self-governing Province Agricultural Research and Extension Service

4. Department of Food Science and Nutrition, Dankook University

Publisher

The Korean Society of Food Science and Nutrition

Link

https://pdf.medrang.co.kr/JKFN/2024/053/JKFN053-04-06.pdf

Reference33 articles.

1. Acids and the Acid Taste. I. The Effect of pH and Titratable Acidity

2. Red Beet (<i>Beta vulgaris</i>) Impact on Human Health

3. Culinary preparation of beetroot (Beta vulgarisL.): the impact on sensory quality and appropriateness

4. The contribution of edible cricket flour to quality parameters and sensory characteristics of wheat bread

5. Quality Characteristics of Wintering Radishes Produced in Jeju Island Using E-Nose, E-Tongue, and GC-MSD Approach

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