Effect of NaCl Pretreatment on the Relationship between the Color Characteristics and Taste of Cirsium setidens Processed Using a Micro-Oil-Sprayed Thermal Air Technique
Abstract
:1. Introduction
2. Results
2.1. Color Characteristics of C. setidens Processed by the MOTA Technique
2.2. Electronic Tongue Analysis
2.3. Relationship between Color Characteristics and Taste Sensor Values of e-Tongue
2.4. Effect of MOTA Technique on Total Phenolics, Chlorophylls, Carotenoids, and Flavonoids
3. Discussion
4. Materials and Methods
4.1. Plant Material, MOTA Treatment, and Rehydration
4.2. Color Measurement
4.3. Electronic Tongue Analysis
4.4. Measurement of Total Phenol Content
4.5. Measurement of Total Chlorophyll, Total Carotenoid, and Total Flavonoid Contents
4.6. Statistical Analysis
5. Conclusions
Supplementary Materials
Author Contributions
Funding
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Kim, Y.; Lee, U.; Eo, H.J. Effect of NaCl Pretreatment on the Relationship between the Color Characteristics and Taste of Cirsium setidens Processed Using a Micro-Oil-Sprayed Thermal Air Technique. Plants 2023, 12, 3193. https://doi.org/10.3390/plants12183193
Kim Y, Lee U, Eo HJ. Effect of NaCl Pretreatment on the Relationship between the Color Characteristics and Taste of Cirsium setidens Processed Using a Micro-Oil-Sprayed Thermal Air Technique. Plants. 2023; 12(18):3193. https://doi.org/10.3390/plants12183193
Chicago/Turabian StyleKim, Yonghyun, Uk Lee, and Hyun Ji Eo. 2023. "Effect of NaCl Pretreatment on the Relationship between the Color Characteristics and Taste of Cirsium setidens Processed Using a Micro-Oil-Sprayed Thermal Air Technique" Plants 12, no. 18: 3193. https://doi.org/10.3390/plants12183193