Abstract
Trimethylamine (TMA) component and the summary of the other component and the physical characteristic of commercial konjac (Arnorphophallus konjac) were analyzed. The sensory evaluation including the odor was carried out.The correlation analysis between the chemical property, physical characteristics and sensory evaluation was examined, and results were as follows.
(1) There was anegative correlation between the ash content and evaluation of the intensity of the transparency and whiteness.(2) There was the positive correlation between the ash content and evaluation of the odor intensity.(3) There was a positive correlation between the calcium content and evaluation of the acrid intensity.(4) There was a positive correlation between the TMA content and evaluation of the odor intensity. The TMA content of konjac decreased with an increase in the boiling time; a50% decrease in 10 minutes.
