Articles
FLAVOR PATTERNS OF FRESH VEGETABLES AND SOME ASPECTS FOR IMPROVED DIETS
Article number
483_6
Pages
69 – 82
Language
Abstract
This paper briefly reviews flavor patterns in fresh vegetables.
Characteristic taste such as bitterness and taste-related sensations such as pungency and astringency might be desirable flavors in determining the value of vegetables for diets.
Flavor patterns of sulfur-containing volatiles are well established and pyrazine volatiles are characteristic of many fresh vegetables.
Our analysis of volatile flavor components by GC/MS and sensory evaluation reveal that Korean wild vegetables are of great value for improved diets.
In particular, Komchwi (Ligularia fischeri), Kobon (Angelica tenuissima), and Chamnamul (Pimpinella brachycarpa kom.) were regarded as promising new aromatic vegetables or spice and culinary herbs.
Characteristic taste such as bitterness and taste-related sensations such as pungency and astringency might be desirable flavors in determining the value of vegetables for diets.
Flavor patterns of sulfur-containing volatiles are well established and pyrazine volatiles are characteristic of many fresh vegetables.
Our analysis of volatile flavor components by GC/MS and sensory evaluation reveal that Korean wild vegetables are of great value for improved diets.
In particular, Komchwi (Ligularia fischeri), Kobon (Angelica tenuissima), and Chamnamul (Pimpinella brachycarpa kom.) were regarded as promising new aromatic vegetables or spice and culinary herbs.
Authors
M.-S. L. Kim, H. Choi, M. Chung
Keywords
Volatile flavor, wild vegetable, sensory evaluation, diabetes, culinary herbs, spices
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