Characterization of the taste compounds in 20 pungent spices by high-performance liquid chromatography
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Food Measurement and Characterization"
DOI: 10.1007/s11694-020-00768-8
Abstract: High-performance liquid chromatography was used to determine the important taste compounds in 20 pungent spices commonly used in food, including seventeen free amino acids, four 5′-nucleotides and twelve organic acids. The equivalent umami concentration (EUC)… read more here.
Keywords: taste; taste compounds; liquid chromatography; high performance ... See more keywords
The Biosynthesis of Main Taste Compounds Is Coordinately Regulated by miRNAs and Phytohormones in Tea Plant (Camellia sinensis).
Sign Up to like & getrecommendations! Published in 2020 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.0c01833
Abstract: Based on the abundance of taste compounds in leaves at different leaf positions on the same shoot, green tea made from one bud and one leaf, or even just one bud, has the best quality.… read more here.
Keywords: taste; biosynthesis; taste compounds; tea ... See more keywords
Health-beneficial aroma and taste compounds in a newly developed kombucha using a Huanglongbing-tolerant mandarin hybrid.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of food science"
DOI: 10.1111/1750-3841.16170
Abstract: Huanglongbing (HLB) is a destructive citrus greening disease; no commercially applicable measures exist. 'LB8-9' Sugar Belle® (SB), originally developed for the fresh market, is the most HLB-tolerant cultivar among commercially available varieties. Due to the… read more here.
Keywords: health; taste; aroma taste; taste compounds ... See more keywords
Taste compounds generation and variation of broth in pork meat braised processing by chemical analysis and an electronic tongue system.
Sign Up to like & getrecommendations! Published in 2021 at "Journal of food biochemistry"
DOI: 10.1111/jfbc.13766
Abstract: The aim was to unveil the generation and variation rule of the main taste components in braised broth for 10 quantitative repeated braising cycles. The major taste compounds of three groups (MS, broth cooked with… read more here.
Keywords: process; meat; taste compounds; generation variation ... See more keywords