This study aims to investigate the taste and odor characteristics of broccoli by different thermal processes. For electronic tongue analysis, sourness and umami tastes increased after thermal processing, however, saltiness, sweetness, and bitterness decreased after thermal processing. Among all broccolis, air‐fried broccoli was the highest sourness (6.9) and umami (7.8) tastes, however, saltiness (8.7), sweetness (6.2), and bitterness (10.0) were the highest in the raw broccoli. For electronic nose analysis, a total of 28 volatiles were identified. Among sulfur‐containing compounds, methanethiol and 2,4,5‐tirmethylthiazole were identified as major volatiles in the raw broccoli, however, these volatiles were decreased upon thermal processes. In addition, dimethyl disulfide, 2‐methyl‐3‐furanthiol, and 2‐acetylthiazoline may be generated by thermal processes. In multivariate analysis, the flavor dissimilarity between oven‐heated and microwaved broccolis showed the lowest dissimilarity among all broccolis. Raw broccoli showed the highest dissimilarity among all broccolis. This study is believed to be the first study demonstrating flavors in broccoli by different thermal processing. Novelty impact statement The present work further investigates the effects of various heating processes, including blanching, oven‐heating, microwave heating, and air‐frying. Thus, this study will be utilized by researchers and food industry that are interested in consuming cooked broccoli. The changes in tastes and odors in thermally processed broccolis were rarely reported. Therefore, this study will be considered worthy that contributes to basic data for further study to characterize flavor and taste in broccoli.

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This study aimed to investigate the rheological properties of rice milk produced from raw rice including rice varieties and milling fractions. Rice milk was prepared from two rice varieties, which were Arhent (long grain) and Bengal (medium grain) using brown, head and broken fractions of the two cultivars used. Gelatinization temperatures for each rice variety, milling fraction, and rheological behaviors of rice milk were examined. Flow behaviors of rice milk were significantly affected by the variety and milling fractions of raw rice. The different amylose to amylopectin ratios of the two varieties, the compositional differences and the subsequent impact on the gelatinization temperature of raw rice used in rice milk were the primary reasons for these differences. Rice milk prepared from Bengal showed greater consistency coefficients, showing a Newtonian flow behavior compared to the rice milk made from Arhent variety. Broken rice showed a potential to be as a raw material in the rice milk industry since it showed similar flow properties compared to the head rice (i.e. within the same variety).

This study was conducted to examine the mechanical and sensory textural properties of soy meat containing Gryllus bimaculatus powder (0∼9%) produced using a 3D food printer. The mechanical properties and sensory characteristics of the samples were evaluated by a texture analyzer and ten trained panelists, respectively. Most of the mechanical textural properties of the soy meat samples decreased as the amount of powder added increased. The results of the descriptive analysis showed that the control (without powder) was higher than the samples with the powder when assessed for most characteristics' intensity, while the sample with the addition of 6% of the powder showed the highest initial hardness and springiness. Of all the samples in this study, the one with the addition of 6% of the powder showed values most similar to that of the control with respect to mechanical and sensory textural properties, thus exhibiting the best printability for 3D printing. The results of this study imply that appropriate ingredients such as gums or gelling agents that enhance the textural properties of soy meat containing Gryllus bimaculatus powder produced using a 3D food printer should be utilized, and their use should be optimized.