ISHS Acta Horticulturae 483: International Symposium on Vegetable Quality of Fresh and Fermented Vegetables
FLAVOR PATTERNS OF FRESH VEGETABLES AND SOME ASPECTS FOR IMPROVED DIETS |
| Authors: | M.-S. L. Kim, H. Choi, M. Chung |
| Keywords: | Volatile flavor, wild vegetable, sensory evaluation, diabetes, culinary herbs, spices |
| 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. | |
Download Adobe Acrobat Reader (free software to read PDF files) | |
