Abstract: Based on the health theme of salt reduction-, a healthy salt-reduced red oil radish pickle recipe was developed. Using radish salt blanks as raw materials, supplemented by potassium chloride, calcium chloride and yeast extract as variables, the impact of various factors on the sensory quality of pickles was studied through single factor experiments and response surface optimization, and electronic tongue and fast gas phase electrons were used. The flavor and taste changes in full-salt pickles（QY）, direct salt-reduced 28% pickles（ZJJY）, and auxiliary salt-reduced pickles（FZJY）were measured. The experiment determined that the optimal compound formula of auxiliary salt-reduction pickles was 19% potassium chloride, 14% calcium chloride, and 39% yeast extract. At this time, the sensory evaluation score of the product was 90.56 points, which was similar to the value of the theoretical model. The bitterness of the pickles in the salt group was minimized, the saltiness was significantly reduced, and the flavor component was increased with 2-ethyl-6-methylpyrazine, which has a pleasant aroma. The salt-reduced red oil radish pickles developed in this experiment not only meet the public's demand for low-salt diet, but also increase the added value of white radish products. This research has important practical significance and economic value.

Key words: salt -reduced red oil radish pickles, yeast extract, electronic tongue