Sensory Property and Radical Scavenging Activity of the Wild Vegetable Allium Macrostemon Bunge

Abstract

  We examined the palatability and functionality of Allium macrostemon Bunge (nobiru) to evaluate its usefulness as a cooking ingredient. As a sensory property, according to results obtained using the taste sensor system, the nobiru bulb has higher intensities of first taste (astringency, umami, and saltiness) compared with onion. Boiling the nobiru bulbs decreased their astringency and bitterness and increased umami. In sensory evaluation, there was a high preference for bulbs that had been boiled for longer periods, which was correlated with the intensities of pungency and smell. Therefore, nobiru bulbs were preferred when they were prepared in a manner that suppressed their flavor. In contrast, adding nobiru might suppress the odor of pork in sensory evaluation, indicating a usefulness similar to potherbs. Furthermore, an 80％ ethanol extract of bulbs boiled for 3 minutes had a weaker radical scavenging activity, an index of the antioxidant activity, than the raw sample.