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Platycodon is a ubiquitous plant widely grown in Asia. This study investigated changes in odor/aroma associated sensory attributes and chemical properties in Platycodon grandiflorum roots upon roasting. Amino acid analysis, electronic tongue analysis, chemical property analysis, volatile compound analysis, GC‐olfactometry‐assisted sensory attributes, and electronic nose analysis were performed. In results, amino acid profiles showed diverse patterns. Electronic tongue analysis 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 analysis, positive 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 chemical characteristics and utilizing objective sensory measures on roasted Platycodon grandiflorum roots for food applications. Practical applications: This study will be utilized (a) to researchers and food companies who are interested in medicinal foods (b) to individuals and food industry that search for changes in sensory characteristics and chemical changes of foods induced by roasting, and (c) to farmers and crop producers who look for utilization and applications of Platycodon grandiflorum roots as food sources and ingredients. [ABSTRACT FROM AUTHOR]

There has been increasing concern over the potential carcinogenic problem of the synthetic antioxidants in oil industries. Tomato extract was prepared by supercritical‐CO2, which may be a natural antioxidant. The supercritical fluid tomato extract (SFTE) was added in perilla oil (PO) and investigated the oxidative stability of PO and compared with control and those of the PO containing α‐tocopherol as a positive control. SFTE had a high content of lycopene (64.91%) and β‐carotene (34.93%), which led to significantly higher antioxidant capacity than that of the α‐tocopherol. During the thermal treatment at 65°C for 24 hr, the PO containing SFTE at various concentrations (100, 300, 500, and 1,000 µg/ml) showed significantly lower acid value and peroxide value, and at least 1.5 times higher induction period than those of the control and α‐tocopherol‐added PO at the same concentrations. The results suggest that SFTE may be an attractive natural antioxidant in oil industries. Practical Applications: Oxidation is a major problem causing the quality deterioration of edible oils which are rich in unsaturated fatty acids. Generally, chemically synthesized antioxidants are widely added to vegetable oils for retarding oxidative deterioration. But, these antioxidants are potentially carcinogenic to human health. SFTE produced in this study can be attractive alternative natural antioxidant over widely used α‐tocopherol and chemically synthesized antioxidants for preventing the lipid oxidation in food industries. [ABSTRACT FROM AUTHOR]

Few studies have investigated Seomae mugwort (a Korean native mugwort variety of Artemisia argyi H. Lév. & Vaniot), exclusively cultivated in the southern Korean peninsula, and the possibility of its use as a food resource. In the present study, we compared the nutritional and chemical properties as well as sensory attributes of Seomae mugwort and the commonly consumed species Artemisia princeps Pamp. In comparison with A. princeps, Seomae mugwort had higher contents of polyunsaturated fatty acids, total phenolic compounds, vitamin C, and essential amino acids. In addition, Seomae mugwort had better radical scavenging activity and more diverse volatile compounds than A. princeps as well as favorable sensory attributes when consumed as tea. Given that scant information is available regarding the Seomae mugwort and its biological, chemical, and sensory characteristics, the results herein may provide important characterization data for further industrial and research applications of this mugwort variety. [ABSTRACT FROM AUTHOR]

This study investigated the changes of physicochemical and flavor characteristics of Angelica gigas Nakai roots during roasting. Glutamic acid and arginine were higher in constituent amino acids. In the taste value, glutamic acid was highest in constituent and free amino acids. Total phenol contents were highest in 0 min and lowest in 3 min. Hundred twenty‐six volatile compounds were detected by GC/MS during roasting. α‐pinene, eudesmol, nonane, and limonene were detected as major volatile compounds. For antioxidant ability, 1,1‐diphenyl‐2‐picrylhydrazyl did not change during roasting, and 2,2′‐azino‐bis‐3‐ethylbenzothiazoline‐6‐sulphonic acid showed the highest value in 3 min. Browning intensity showed a slight decrease over time. In Electronic nose, fragrance increased by roasting, and strength, NH3, and H2S decreased significantly. In Electronic tongue, sweetness, bitterness, and umami taste increased by roasting, and this was related to amino acid composition. The results provide basic data on the physicochemical and flavor characteristics of A. gigas Nakai according to the roasting process. Practical applications: Angelica gigas Nakai has been known as a medicinal herb in Asian countries and usually consumed in powder, tea, and snacks. In order to produce the powder, tea, or snacks with A. gigas Nakai, thermal treatment is an essential and critical process. Despite that existing studies reported many physiological benefits and functional properties of A. gigas Nakai, studies have rarely discovered how the nutritional properties and volatile compounds of A. gigas Nakai alter when it undergoes thermal treatment. Therefore, this study will be utilized as basic data to optimize the thermal processing conditions (e.g., roasting time) for the production of food products with A. gigas Nakai such as tea and snacks. This study further provides objective chemical measures of sensory profiles of A. gigas Nakai using electronic tongue and electronic nose during the thermal processing. [ABSTRACT FROM AUTHOR]