This study was conducted to examine the physicochemical and sensory characteristics of winter radishes according to the cultivar variety (R1∼R3: Jeju island; R4: Jeollanam-do). The radishes were treated either in raw or blanched conditions. The general components and DPPH radical scavenging activity of the samples were measured, while volatile compounds and odor patterns were analyzed using an electronic nose. The textural properties of the samples were also measured by a texture analyzer. A total of 13 sensory attributes of the samples were profiled by seven trained descriptive panelists. The antioxidant activity was evaluated by assessing the DPPH radical scavenging activity, which was found to be highest in R1. Eighteen kinds of volatile compounds were identified, and methanethiol which represents the unique scent of radish, was the most common in all the samples. Texture analysis showed that R1 was the softest in both its raw and blanched states. The descriptive analysis showed no significant difference between raw samples, but significant variations existed in the crunchiness of the samples in the blanched state. The intensity of sensory properties increased with the molecular weight of the radish extracts. Overall, our results suggest that the quality characteristics of winter radishes vary across cultivars and this needs to be considered when processing or developing products using winter radishes.

Keywords: winter radish, cultivar, sensory analysis, texture, e-nose