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This study aims to investigate alterations in volatile compounds and chemical components that may affect the sensory properties of Cynanchi wilfordii roasted at 120 °C and 180 °C for various durations of time (0 to 4 min). For volatile compound profiles, tridecane, tetradecane, and ethyl hexyl ether were detected as major compounds of the sample without roasting. As the roasting temperature increased, the types of volatile compounds increased, whereas the content decreased with an increase in heterocyclic compound generation. The sample roasted at 120 °C for 1 min showed a notably different profile pattern from the other roasted samples. For the sniffing test performed by trained panelists using gas chromatography olfactometry, naphthalene and nonanal, which induce spicy and raw C. wilfordii, respectively, were perceived most intensely throughout all the samples. In the electronic tongue analysis, the sample roasting at 180 °C showed an increased and decreased pattern in umami taste and saltiness, respectively, with increased roasting time. Electronic tongue analysis results showed that the sample roasted at 180 °C for 4 min would have the best sensory preference. Along with the volatile compound profiles, the sample roasted at 120 °C for 1 min had more sourness than the other samples, and would potentially have distinctive sensory characteristics. This study should provide baseline data on variations in the sensory properties and industrial applications of C. wilfordii upon roasting. Practical Application: Various applications of food ingredients through changes in sensory characteristics by roasting will provide consumers more options for food selections. Accordingly, this study will be utilized by (1) individuals and food companies who are interested in functional foods, (2) individuals and food industries that seek optimum roasting conditions for proper sensory characteristics of foods, and (3) farmers and crop producers who seek for utilization the applications of Cynanchi wilfordii as a food ingredient. [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]

This study investigated changes of volatile compounds, sniffing test-assisted sensory properties, taste associated-constituent and free amino acid compositions, taste description by electronic-tongue, and chemical characteristics in Perilla frutescens Britton var. acuta Kudo after roasting at 150 °C for 0–8 min. A total of 142 volatile compounds were identified, among which methyl benzoate and limonene were predominant, regardless of roasting time, and these were also detected as the major compounds in the sniffing test by GC-olfactometry. For constituent amino acids analyzed by the acid hydrolysis method using hydrochloric acid (HCl), the concentration of glutamic acid, aspartic acid, and leucine showed an increase pattern with increased roasting time, which results in umami taste, sour taste, and bitter taste, respectively. For free amino acids, valine and hydroxylysine eliciting bitter and bitter and sweet tastes, respectively, also tend to increase by roasting. The pattern of amino acid concentration by roasting was readily matched to the taste description by electronic-tongue but that of sweetness and sourness by electronic-tongue did not coincide with the amino acid composition. For the chemical properties, total phenolic content, antioxidative capacity, and browning intensity tend to increase with roasting but decreased by 8 min. The results of this study provide fundamental information on perilla in both the food industry and cooking environment for the sake of increasing the utilization of perilla as a food source and ingredient. [ABSTRACT FROM AUTHOR]