Comparative Evaluation of the Texture, Taste, and Flavor of Different Varieties of White Radish: Relationship Between Substance Composition and Quality.

ABSTRACT: A systematic understanding of the overall flavor and taste characteristics across different white radish varieties is still lacking. This study selected six white radish varieties and analyzed their texture, taste, and flavor profiles. The results showed that JYHX had excellent hardness and chewiness, and CKJRM had the highest brittleness. The total sugar content of XY418 was the highest, and the sweetness was the most prominent. The umami and bitterness of CKXY and XY477 contributed significantly. A total of 43 volatile compounds were detected by gas chromatography-mass spectrometry (GC-MS), and CKFM12 had the highest content of sulfur-containing compounds. Dimethyl trisulfide and erucin were the key substances for the characteristic flavor of white radish. In this study, the texture, tas

SUBMITTER: Cai X 

PROVIDER: S-EPMC12785676 | biostudies-literature | 2025 Dec

REPOSITORIES: biostudies-literature