Evaluation of non-volatile taste components in commercial soy sauces
Sign Up to like & getrecommendations! Published in 2018 at "International Journal of Food Properties"
DOI: 10.1080/10942912.2018.1497061
Abstract: ABSTRACT The dominating non-volatile taste compounds in commercial brewed soy sauces were determined by HPLC and evaluated on the contributions to overall taste. Aspartic acid and glutamic acid accounted for 8.77 to 147.98 mg/mL in… read more here.
Keywords: non volatile; commercial soy; soy; soy sauces ... See more keywords
Widely Targeted Metabolomics Analysis of the Changes to Key Non-volatile Taste Components in Stropharia rugosoannulata Under Different Drying Methods
Sign Up to like & getrecommendations! Published in 2022 at "Frontiers in Nutrition"
DOI: 10.3389/fnut.2022.884400
Abstract: Stropharia rugosoannulata is an extremely perishable edible fungi product, and drying can delay its deterioration, however, drying will affect its flavor, especially the non-volatile taste substances dominated by amino acids, nucleotides, organic acids and carbohydrates.… read more here.
Keywords: taste components; volatile taste; drying methods; analysis ... See more keywords