Effect of Orostachys japonica (Maxim.) A. Berge on antioxidant activities, physicochemical properties, and sensory characteristics of pancakes using electronic nose and tongue analyses

Abstract

This study evaluated the effects of incorporating Orostachys japonica powder (3%, 5%, 7%, and 9%) into pancakes on antioxidant activity, physicochemical properties, and sensory quality. As the addition level increased, total polyphenol and flavonoid contents increased significantly, accompanied by enhanced DPPH and ABTS⁺ radical scavenging activities. Moisture content, batter viscosity, and pore number increased with higher addition levels, while pore size and hardness decreased, resulting in a softer texture. Color analysis showed decreased lightness and yellowness and increased redness with increasing O. japonica addition. Electronic nose and tongue analyses indicated changes in aroma and taste-related response patterns depending on the addition level. Sensory evaluation showed that pancakes containing 5% O. japonica powder achieved the highest overall acceptability. These results suggest that moderate incorporation of O. japonica powder can enhance antioxidant-related properties while maintaining desirable product quality.