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

## TL;DR

This study compares the texture, taste, and flavor of six white radish varieties, linking their chemical composition to sensory qualities.

## Contribution

This is the first comprehensive comparison of white radish varieties' texture, taste, and flavor with their biochemical components.

## Key findings

- JYHX radish has excellent hardness and chewiness, while CKJRM is the most brittle.
- CKFM12 contains the highest sulfur compounds, which are key to white radish flavor.
- Dimethyl trisulfide and erucin are identified as characteristic flavor compounds.

## 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, 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.