{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,12,31]],"date-time":"2025-12-31T14:01:01Z","timestamp":1767189661604,"version":"3.48.0"},"reference-count":46,"publisher":"MDPI AG","issue":"1","license":[{"start":{"date-parts":[[2025,12,29]],"date-time":"2025-12-29T00:00:00Z","timestamp":1766966400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Collaborative Innovation Center of the Beijing Academy of Agricultural and Forestry Sciences","award":["KJCX20251103"],"award-info":[{"award-number":["KJCX20251103"]}]},{"name":"Scientific and Technological Innovation Ability Foundation of Beijing Academy of Agricultural and Forestry Sciences","award":["KJCX20230211"],"award-info":[{"award-number":["KJCX20230211"]}]},{"name":"China Agriculture Research System of MOF and MARA","award":["CARS-23"],"award-info":[{"award-number":["CARS-23"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>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\u2013mass 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, taste, and flavor characteristics of several white radish varieties and their potential biochemical components (cell wall substances, amino acids, volatile compounds) were comprehensively compared and analyzed for the first time. These findings provide a scientific basis for targeted quality evaluation, flavor improvement, and variety selection based on specific cooking applications and processing needs.<\/jats:p>","DOI":"10.3390\/foods15010103","type":"journal-article","created":{"date-parts":[[2025,12,31]],"date-time":"2025-12-31T13:30:52Z","timestamp":1767187852000},"page":"103","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Comparative Evaluation of the Texture, Taste, and Flavor of Different Varieties of White Radish: Relationship Between Substance Composition and Quality"],"prefix":"10.3390","volume":"15","author":[{"given":"Xinzhu","family":"Cai","sequence":"first","affiliation":[{"name":"College of Food Science, Shenyang Agricultural University, Shenyang 110866, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Wanfu","family":"Hou","sequence":"additional","affiliation":[{"name":"Institute of Agri-Food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China"},{"name":"Beijing Key Laboratory of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing 100097, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Li","family":"Zhang","sequence":"additional","affiliation":[{"name":"Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Qingbiao","family":"Wang","sequence":"additional","affiliation":[{"name":"Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Tianran","family":"Liu","sequence":"additional","affiliation":[{"name":"Institute of Agri-Food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China"},{"name":"Beijing Key Laboratory of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing 100097, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Xiaoyan","family":"Zhao","sequence":"additional","affiliation":[{"name":"College of Food Science, Shenyang Agricultural University, Shenyang 110866, China"},{"name":"Institute of Agri-Food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China"},{"name":"Beijing Key Laboratory of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing 100097, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Dan","family":"Wang","sequence":"additional","affiliation":[{"name":"College of Food Science, Shenyang Agricultural University, Shenyang 110866, China"},{"name":"Institute of Agri-Food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China"},{"name":"Beijing Key Laboratory of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing 100097, China"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2025,12,29]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Mei, S.Y., He, Z.J., and Zhang, J.F. (2022). Identification and analysis of major flavor compounds in radish taproots by widely targeted metabolomics. Front. Nutr., 9.","DOI":"10.3389\/fnut.2022.889407"},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"83","DOI":"10.1002\/ffj.3726","article-title":"Characterization of the volatile compounds in white radishes under different organic fertilizer treatments by HS-GC-IMS with PCA","volume":"38","author":"Liu","year":"2023","journal-title":"Flavour Fragr. J."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"100938","DOI":"10.1016\/j.crfs.2024.100938","article-title":"Integrated metabolomics and transcriptomics analysis provides insights into biosynthesis and accumulation of flavonoids and glucosinolates in different radish varieties","volume":"10","author":"Cai","year":"2025","journal-title":"Curr. Res. Food Sci."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"101419","DOI":"10.1016\/j.fochx.2024.101419","article-title":"Characterization of flavor and taste profile of different radish (Raphanus Sativus L.) varieties by headspace-gas chromatography-ion mobility spectrometry (GC\/IMS) and E-nose\/tongue","volume":"22","author":"Cai","year":"2024","journal-title":"Food Chem. X"},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"1064","DOI":"10.1002\/jsfa.10111","article-title":"Expression profiles of glucosinolate biosynthetic genes in turnip (Brassica rapa var. rapa) at different developmental stages and effect of transformed flavin-containing monooxygenase genes on hairy root glucosinolate content","volume":"100","author":"Yang","year":"2020","journal-title":"J. Sci. Food Agric."},{"key":"ref_6","doi-asserted-by":"crossref","unstructured":"Neal, C.S., Fredericks, D.P., Griffiths, C.A., and Neale, A.D. (2010). The characterisation of AOP2: A gene associated with the biosynthesis of aliphatic alkenyl glucosinolates in Arabidopsis thaliana. BMC Plant Biol., 10.","DOI":"10.1186\/1471-2229-10-170"},{"key":"ref_7","doi-asserted-by":"crossref","unstructured":"Jensen, L.M., Jepsen, H.S.K., Halkier, B.A., Kliebenstein, D.J., and Burow, M. (2015). Natural variation in cross-talk between glucosinolates and onset of flowering in Arabidopsis. Front. Plant Sci., 6.","DOI":"10.3389\/fpls.2015.00697"},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"48","DOI":"10.1270\/jsbbs.64.48","article-title":"Glucosinolate metabolism, functionality and breeding for the improvement of Brassicaceae vegetables","volume":"64","author":"Ishida","year":"2014","journal-title":"Breed. Sci."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"2729","DOI":"10.1111\/pce.14072","article-title":"GTR1 and GTR2 transporters differentially regulate tissue-specific glucosinolate contents and defence responses in the oilseed crop Brassica juncea","volume":"44","author":"Nambiar","year":"2021","journal-title":"Plant Cell Environ."},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"3895","DOI":"10.1093\/jxb\/err091","article-title":"The genetic architecture of branched-chain amino acid accumulation in tomato fruits","volume":"62","author":"Kochevenko","year":"2011","journal-title":"J. Exp. Bot."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"247","DOI":"10.1111\/j.1365-313X.2007.03133.x","article-title":"The R2R3-MYB transcription factor HAG1\/MYB28 is a regulator of methionine-derived glucosinolate biosynthesis in Arabidopsis thaliana","volume":"51","author":"Gigolashvili","year":"2007","journal-title":"Plant J."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"7259","DOI":"10.1021\/jf901076h","article-title":"Ontogenetic changes of 2-propenyl and 3-indolylmethyl glucosinolates in Brassica carinata leaves as affected by water supply","volume":"57","author":"Schreiner","year":"2009","journal-title":"J. Agric. Food Chem."},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"fyad041","DOI":"10.1093\/fqsafe\/fyad041","article-title":"Green LED irradiation promotes the quality of cabbage through delaying senescence and regulating glucosinolate metabolism","volume":"8","author":"Guo","year":"2024","journal-title":"Food Qual. Saf."},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"100950","DOI":"10.1016\/j.fochx.2023.100950","article-title":"Effects of ingredient size on microbial communities and metabolites of radish kimchi","volume":"20","author":"Choi","year":"2023","journal-title":"Food Chem. X"},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"423","DOI":"10.3136\/fstr.FSTR-D-23-00055","article-title":"The ability to resist freezing damage of three Japanese radish (Raphanus sativus L.) cultivars","volume":"29","author":"Viriyarattanasak","year":"2023","journal-title":"Food Sci. Technol. Res."},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"103941","DOI":"10.1016\/j.fbio.2024.103941","article-title":"Effects of enhanced fermentation with Lactiplantibacillus plantarum WWPC on physicochemical characteristics and flavor profiles of radish paocai and dried-fermented radish","volume":"59","author":"Zheng","year":"2024","journal-title":"Food Biosci."},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"111622","DOI":"10.1016\/j.foodres.2022.111622","article-title":"Effects of salt concentration on the quality and microbial diversity of spontaneously fermented radish paocai","volume":"160","author":"Mi","year":"2022","journal-title":"Food Res. Int."},{"key":"ref_18","unstructured":"(2007). Industry Standards for Radishes (Standard No. NY\/T 1267-2007 )."},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"144294","DOI":"10.1016\/j.foodchem.2025.144294","article-title":"Correlation of physicochemical properties and volatile profiles with microbiome diversity in cucumber during lightly-pickling in seasoning liquid","volume":"483","author":"Yue","year":"2025","journal-title":"Food Chem."},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"112647","DOI":"10.1016\/j.postharvbio.2023.112647","article-title":"Changes in fruit texture and cell structure of different pumpkin varieties (lines) during storage","volume":"208","author":"Liu","year":"2024","journal-title":"Postharvest Biol. Technol."},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"937","DOI":"10.1007\/s10068-022-01230-9","article-title":"Analysis of volatile and non-volatile compound profiles of wintering radish produced in Jeju-island by different oven roasting temperatures and times using electronic nose and electronic tongue techniques via multivariate analysis","volume":"32","author":"Hong","year":"2023","journal-title":"Food Sci. Biotechnol."},{"key":"ref_22","unstructured":"(2021). National Food Safety Standard\u2014Determination of Total Acid in Foods (Standard No. GB 12456-2021)."},{"key":"ref_23","unstructured":"(2016). National Food Safety Standard\u2014Determination of Amino Acids in Foods (Standard No. GB 5009.124-2016)."},{"key":"ref_24","doi-asserted-by":"crossref","unstructured":"Li, X.Q., and Liu, D.Q. (2022). Nutritional content dynamics and correlation of bacterial communities and metabolites in fermented pickled radishes supplemented with wheat bran. Front. Nutr., 9.","DOI":"10.3389\/fnut.2022.840641"},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"101149","DOI":"10.1016\/j.fpsl.2023.101149","article-title":"Comparison between vacuum and modified-atmosphere packaging on dynamic analysis of flavor properties and microbial communities in fresh-cut potatoes (Solanum tuberosum L.)","volume":"39","author":"Jiang","year":"2023","journal-title":"Food Packag. Shelf Life"},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"115746","DOI":"10.1016\/j.lwt.2024.115746","article-title":"Halophilic microbes and mineral compositions in salts associated to fermentation and quality of fermented radish","volume":"193","author":"Niu","year":"2024","journal-title":"LWT-Food Sci. Technol."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"143760","DOI":"10.1016\/j.foodchem.2025.143760","article-title":"Analysis of changes in volatile metabolites of pickled radish in different years using GC-MS, OAV and multivariate statistics","volume":"478","author":"Liu","year":"2025","journal-title":"Food Chem."},{"key":"ref_28","doi-asserted-by":"crossref","unstructured":"Zhong, Y., Jia, Z.L., Zhou, H.L., Zhang, D., Li, G.C., and Yu, J.H. (2023). Comparative analysis of volatile compounds from four radish microgreen cultivars based on ultrasonic cell disruption and HS-SPME\/GC-MS. Int. J. Mol. Sci., 24.","DOI":"10.3390\/ijms241914988"},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"112431","DOI":"10.1016\/j.foodres.2022.112431","article-title":"Effect of dense phase carbon dioxide treatment on the flavor, texture, and quality changes in new-paocai","volume":"165","author":"Xing","year":"2023","journal-title":"Food Res. Int."},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"101991","DOI":"10.1016\/j.fochx.2024.101991","article-title":"Comprehensive impact of pre-treatment methods on white radish quality, water migration, and microstructure","volume":"24","author":"Wang","year":"2024","journal-title":"Food Chem. X"},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"153282","DOI":"10.1016\/j.jplph.2020.153282","article-title":"Changes in cell wall components and polysaccharide-degrading enzymes in relation to differences in texture during sweetpotato storage root growth","volume":"254","author":"Dong","year":"2020","journal-title":"J. Plant Physiol."},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"101407","DOI":"10.1016\/j.fochx.2024.101407","article-title":"The role of water distribution, cell wall polysaccharides, and microstructure on radish (Raphanus sativus L.) textural properties during dry-salting process","volume":"22","author":"Jiang","year":"2024","journal-title":"Food Chem. X"},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"113922","DOI":"10.1016\/j.scienta.2024.113922","article-title":"Calcium application regulates fruit cracking by cross-linking of fruit peel pectin during young fruit growth stage of citrus","volume":"340","author":"Dong","year":"2025","journal-title":"Sci. Hortic."},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"569","DOI":"10.1016\/j.foodchem.2010.06.075","article-title":"Effect of edible coatings on enzymes, cell-membrane integrity, and cell-wall constituents in relation to brittleness and firmness of Huanghua pears (Pyrus pyrifolia Nakai, cv. Huanghua) during storage","volume":"124","author":"Zhou","year":"2011","journal-title":"Food Chem."},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"889","DOI":"10.1016\/j.lwt.2019.05.095","article-title":"Calcium absorption in asparagus during thermal processing: Different forms of calcium ion and cell integrity in relation to texture","volume":"111","author":"Peng","year":"2019","journal-title":"LWT-Food Sci. Technol."},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"871","DOI":"10.1104\/pp.15.00665","article-title":"Cellulose-Pectin Spatial Contacts Are Inherent to Never-Dried Arabidopsis Primary Cell Walls: Evidence from Solid-State Nuclear Magnetic Resonance","volume":"168","author":"Wang","year":"2015","journal-title":"Plant Physiol."},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"113058","DOI":"10.1016\/j.scienta.2024.113058","article-title":"Cell wall metabolism during the growth of peach fruit: Association of hardness with cell wall pectins","volume":"330","author":"Jiang","year":"2024","journal-title":"Sci. Hortic."},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"138886","DOI":"10.1016\/j.foodchem.2024.138886","article-title":"A cooperative combination of non-targeted metabolomics and electronic tongue evaluation reveals the dynamic changes in metabolites and sensory quality of radish during pickling","volume":"446","author":"Liu","year":"2024","journal-title":"Food Chem."},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"563","DOI":"10.1111\/1750-3841.15567","article-title":"Metabolism of glutamic acid to alanine, proline, and \u03b3-aminobutyric acid during takuan-zuke processing of radish root","volume":"86","author":"Kobayashi","year":"2021","journal-title":"J. Food Sci."},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"113084","DOI":"10.1016\/j.lwt.2022.113084","article-title":"Effects of dry-salting and brine-pickling processes on the physicochemical properties, nonvolatile flavour profiles and bacterial community during the fermentation of Chinese salted radishes","volume":"157","author":"Tang","year":"2022","journal-title":"LWT-Food Sci. Technol."},{"key":"ref_41","doi-asserted-by":"crossref","first-page":"112780","DOI":"10.1016\/j.foodres.2023.112780","article-title":"Effect of Levilactobacillus brevis as a starter on the flavor quality of radish paocai","volume":"168","author":"Zhang","year":"2023","journal-title":"Food Res. Int."},{"key":"ref_42","doi-asserted-by":"crossref","first-page":"1967","DOI":"10.1007\/s10068-015-0259-9","article-title":"GC\/MS-based metabolomic analysis of the radish water kimchi, Dongchimi, with different salts","volume":"24","author":"Jang","year":"2015","journal-title":"Food Sci. Biotechnol."},{"key":"ref_43","doi-asserted-by":"crossref","first-page":"108804","DOI":"10.1016\/j.lwt.2019.108804","article-title":"The characteristics and correlation of the microbial communities and flavors in traditionally pickled radishes","volume":"118","author":"Rao","year":"2020","journal-title":"LWT-Food Sci. Technol."},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"132374","DOI":"10.1016\/j.foodchem.2022.132374","article-title":"Comparative aroma and nutrients profiling in six edible versus nonedible cruciferous vegetables using MS based metabolomics","volume":"383","author":"Baky","year":"2022","journal-title":"Food Chem."},{"key":"ref_45","doi-asserted-by":"crossref","first-page":"206","DOI":"10.1016\/j.ifset.2016.10.009","article-title":"Effects of high pressure processing on the quality of pickled radish during refrigerated storage","volume":"38","author":"Bao","year":"2016","journal-title":"Innov. Food Sci. Emerg. Technol."},{"key":"ref_46","doi-asserted-by":"crossref","first-page":"1033","DOI":"10.1007\/s10068-021-00948-2","article-title":"Chemosensory approach supported-analysis of wintering radishes produced in Jeju island by different processing methods","volume":"30","author":"Hong","year":"2021","journal-title":"Food Sci. Biotechnol."}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/15\/1\/103\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,12,31]],"date-time":"2025-12-31T14:00:03Z","timestamp":1767189603000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/15\/1\/103"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2025,12,29]]},"references-count":46,"journal-issue":{"issue":"1","published-online":{"date-parts":[[2026,1]]}},"alternative-id":["foods15010103"],"URL":"https:\/\/doi.org\/10.3390\/foods15010103","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2025,12,29]]}}}