Lee, Jookyeong published the artcilePlatycodon grandiflorum roots: A comprehensive study on odor/aroma and chemical properties during roasting, Safety of 2,3,5-Trimethylpyrazine, the main research area is Platycodon grandiflorum root chem property; Platycodon grandiflorum roots; SPME; electronic tongue; roasting; sensory properties; volatile compounds.
Platycodon is a ubiquitous plant widely grown in Asia. This study investigated changes in odor/aroma associated sensory attributes and chem. properties in Platycodon grandiflorum roots upon roasting. Amino acid anal., electronic tongue anal., chem. property anal., volatile compound anal., GC-olfactometry-assisted sensory attributes, and electronic nose anal. were performed. In results, amino acid profiles showed diverse patterns. Electronic tongue anal. 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 anal., pos. 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 chem. characteristics and utilizing objective sensory measures on roasted Platycodon grandiflorum roots for food applications.
Journal of Food Biochemistry published new progress about Amino acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Safety of 2,3,5-Trimethylpyrazine.