Research Keyword: flavor quality

Characterization of the changes of aroma profiles in large-leaf yellow tea during processing using GC–MS and electronic nose analysis

mycolabadmin

This study examined how large-leaf yellow tea develops its distinctive fried rice-like aroma during processing. Researchers identified 178 different volatile compounds throughout eight processing stages using advanced analytical techniques. The full fire roasting step was found to be most important for creating the final roasted and nutty flavors, generating 30 new nitrogen-containing compounds. An electronic nose device successfully tracked these aroma changes in real-time, suggesting it could be used for quality control in tea production.

Read More »

Mechanistic insights into volatile odor changes in surimi gels with typical cross-linking degrees during frozen storage based on lipidomics analysis

mycolabadmin

When surimi (a fish-based food product) is frozen for long periods, its pleasant fish aroma fades while unpleasant fishy and oily smells develop. This study found that this change happens because fats in the surimi oxidize and break down during freezing. Using faster freezing methods and chemically strengthening the surimi’s structure can help preserve the original flavor. The research identified specific fats that are responsible for creating unwanted odors, providing guidance for better preservation techniques.

Read More »

LC/MS- and GC/MS-based metabolomic profiling to determine changes in flavor quality and bioactive components of Phlebopus portentosus under low-temperature storage

mycolabadmin

This research examines what happens to black bolete mushrooms when stored in the refrigerator. Scientists used advanced chemical analysis to track how the mushroom’s flavor and nutritional compounds change over a two-week period. They discovered that an earthy smell compound called geosmin builds up during storage, which affects how the mushroom tastes. The findings suggest that cold storage alone is not ideal, and better preservation methods need to be developed.

Read More »
Scroll to Top