Wasabia koreana Nakai: A Preliminary Study on Nutrients and Chemical Compounds That May Impact Sensory Properties
| Autor: | Jae Kyeom Kim, Jeong Hoon Pan, Young Jun Kim, Eui-Cheol Shin, Da-Som Kim, Jookyeong Lee, Seongmin Woo, Hoe Sung Kim |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: |
0301 basic medicine
Wasabia koreana Nakai Taste Electronic tongue Pharmaceutical Science Petiole (botany) Article Analytical Chemistry lcsh:QD241-441 taste 03 medical and health sciences chemistry.chemical_compound lcsh:Organic chemistry Drug Discovery sinigrin Food science volatile compounds Physical and Theoretical Chemistry 030109 nutrition & dietetics Vitamin C allyl isothiocyanate (AITC) Organic Chemistry Sweetness Allyl isothiocyanate Rhizome Sinigrin chemistry Chemistry (miscellaneous) Molecular Medicine |
| Zdroj: | Molecules Volume 23 Issue 10 Molecules, Vol 23, Iss 10, p 2512 (2018) Molecules : A Journal of Synthetic Chemistry and Natural Product Chemistry |
| ISSN: | 1420-3049 |
| DOI: | 10.3390/molecules23102512 |
| Popis: | In this study, the nutritional, functional, and chemical measurements of sensory attributes of different parts of wasabi, namely, leaf, petiole, and rhizome, were investigated. Proximate composition analysis showed the presence of high amounts of carbohydrates in the rhizome and amino acid composition analysis confirmed high proportions of glutamic acid and aspartic acid in all three parts. While proximate composition showed low lipid content in wasabi, &omega 3 fatty acids accounted for a high proportion (> 44%) of the total lipids. Wasabi leaves had high vitamin C and total phenolic contents, and thus demonstrated antioxidant capacity. Allyl isothiocyanate, which gives wasabi its characteristic pungent taste, was identified by gas chromatography/mass spectrometry and an electronic nose. On an electronic tongue, wasabi leaves showed compounds associated with sourness and saltiness while the petiole had high content of compounds associated with sweetness and bitterness. This study provides basic data for the utilization of wasabi parts as food materials based on their nutritional, functional, and chemical measure of sensory attributes. |
| Databáze: | OpenAIRE |
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