Blackwell Publishing Journal Backfiles 1879-2005
Chemistry and Pharmacology
Process Engineering, Biotechnology, Nutrition Technology
Asian white radish processed foods are commonly consumed in Japan and Korea and are increasingly available in many Western countries. The major flavor constituent of Asian white radish, 4-methylthio-3-trans-butenyl isothiocyanate (MTBITC), was extracted as an oil and added in varying concentrations to an unflavored cracker biscuit. Untrained taste panels of Japanese, Korean and Australian nationals were presented with treated biscuits and their concentration preference for MTBITC determined. The taste preferences (degree of liking) of the Japanese and Koreans differed markedly with the Japanese preferring biscuits containing 110 μmole MTBITC/100 g while the Koreans preferred 〈 50 μmole/100 g (the lowest concentration tested). The difference is attributed to the Korean use of Asian white radish in highly spiced foods compared to the Japanese use without the addition of strongly flavored ingredients. The Australians also preferred 〈50 μmole/100 g but this was probably due to unfamiliarity with eating white radish.
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