Journal ArticleDOI
Characterization of flavor frame in shiitake mushrooms (Lentinula edodes) detected by HS-GC-IMS coupled with electronic tongue and sensory analysis: Influence of drying techniques
TLDR
Wang et al. as mentioned in this paper investigated variations of overall flavor characteristics in shiitake mushrooms (Lentinula edodes) affected by different drying techniques (hot air-drying (HD), vacuum freeze-dough (VFD), and VFD combined with HD) and concluded that VFD-HD preserved aroma compounds effectively.Abstract:
New insight was systematically elucidated on variations of overall flavor characteristics in shiitake mushrooms (Lentinula edodes) affected by different drying techniques (hot air-drying (HD), vacuum freeze-drying (VFD), and VFD combined with HD (VFD-HD)). The volatile fingerprints of shiitake mushrooms were successfully established by headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS), and taste profiles and concentrations of non-volatile substances in mushrooms were analyzed. Comparison of aroma fingerprints associated with three drying approaches demonstrated that HD caused considerable losses of volatile compounds except for volatile acids, while VFD and VFD-HD preserved aroma compounds effectively. By application of PLSR analysis, strong “seasoning-like” and “fruity” aromas of VFD-HD mushrooms were closely correlated with 2,6-dimethylpyrazine and esters respectively. Additionally, the umami intensity of VFD-HD mushrooms was similar to HD samples and significantly higher than VFD ones. Furthermore, the correlation between the electronic tongue and sensory attributes was explored. The results obtained from this study revealed that VFD-HD could combine the advantages of single HD and VFD, producing high flavor quality mushroom products.read more
Citations
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Study on the influences of ultrasound on the flavor profile of unsmoked bacon and its underlying metabolic mechanism by using HS-GC-IMS.
TL;DR: For exploring the influence of ultrasound on the flavor characteristic of unsmoked bacon, sensory evaluation combined with E-nose and headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) were performed to analyze the overall flavor profile and specific volatile flavor compounds (VFCs).
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Effect of different genotypes on the fruit volatile profiles, flavonoid composition and antioxidant activities of chilli peppers
TL;DR: In this article , the influence of genotypes on volatile, flavonoid-related compounds and antioxidant capacities of chilli peppers was investigated, and the results of chemometrics analysis reveal that Jize and Korean chilli pepper can be distinctly separated from each other.
Journal ArticleDOI
Effect of different genotypes on the fruit volatile profiles, flavonoid composition and antioxidant activities of chilli peppers
Xianghong Wang,Si Mi,Xiangnan Zhang,Yuhang Wang,Meng Zheng,Junjie Zhao,Heyou Gong,Xianghong Wang +7 more
TL;DR: In this paper, the influence of genotypes on volatile, flavonoid-related composition and antioxidant capacities of chilli peppers was investigated by using gas chromatography-ion mobility spectrometry (GC-IMS).
Journal ArticleDOI
Flavor deterioration of liquid endosperm in postharvest tender coconut revealed by LC-MS-based metabolomics, GC-IMS and E-tongue
TL;DR: In this paper , a total of 61 compounds were identified as differential metabolites responsible for metabolic changes during the whole storage (35 d at 25 ℃) using UPLC-MS/MS, whereas 8 volatiles were considered as the main components contributed to odor deterioration by GC-IMS.
Journal ArticleDOI
Quality characteristics and non-volatile taste formation mechanism of Lentinula edodes during hot air drying.
TL;DR: In this paper , the changes of nonvolatile taste substances and the formation mechanism of taste quality of Lentinula edodes during hot air drying at 50 °C were studied, and the results showed that with the increase of drying time, the moisture content gradually decreased, volume shrinkage, color deepening, chewiness and viscosity first increased and then decreased.
References
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MEASUREMENT OF THE RELATIVE TASTE INTENSITY OF SOME L‐α‐AMINO ACIDS AND 5′‐NUCLEOTIDES
TL;DR: Intensity of glutamate-like and/or inosinate-like taste (umami in Japanese) of various flavor amino acids and flavor nucleotides was studied using sensory analysis and always found proportional to that of monosodium glutamate (MSG) and disodium 5′-inosinate (IMP), respectively.
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Quantitative studies, taste reconstitution, and omission experiments on the key taste compounds in morel mushrooms (Morchella deliciosa Fr.).
TL;DR: Sensory-directed fractionation of an aqueous extract prepared from morel mushrooms led to the identification of gamma-aminobutyric acid as the chemical inducer of the mouth-drying and mouth-coating oral sensation imparted by morels.
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Volatile flavour components and the mechanisms underlying their production in golden pompano (Trachinotus blochii) fillets subjected to different drying methods: A comparative study using an electronic nose, an electronic tongue and SDE-GC-MS
TL;DR: The results showed that the E-nose and E-tongue systems could effectively differentiate volatile compounds of four samples and promoted a gradual reduction in ketones and the generation of esters.