Effect of different hot air drying process on flavor compounds and Maillard reaction products of Boletus edulis by HS-SPME/GC-MS coupled with multivariate analysis
Authors:
- Hao YangHYHao Yang
- Weilan LiWLWeilan Li
- Bin LuBLBin Lu
- Luxi ZiLZLuxi Zi
- Ningmeng XuNXNingmeng Xu
- Lei GuoLGLei Guo
Open Access
Abstract
No abstract availableKeywords
Funding Information
- National Natural Science Foundation of China
- Yunnan Provincial Science and Technology Department
This publication has 32 references indexed in Scilit:
- The latest advances on soy sauce research in the past decade: Emphasis on the advances in ChinaFood Research International, 2023
- Dynamic changes and formation of key contributing odorants with amino acids and reducing sugars as precursors in shiitake mushrooms during hot air dryingFood Chemistry, 2023
- Analysis of volatile components in different broken rice by HS‐SPME/GC‐TOFMSFlavour and Fragrance Journal, 2023
- Maillard reaction chemistry in formation of critical intermediates and flavour compounds and their antioxidant propertiesFood Chemistry, 2022
- Chemical profiles and health-promoting effects of porcini mushroom (Boletus edulis): A narrative reviewFood Chemistry, 2022
- Quantitative changes in monosaccharides of Keemun black tea and qualitative analysis of theaflavins-glucose adducts during processingFood Research International, 2021
- Characterization and comparison of key aroma compounds in raw and dry porcini mushroom ( Boletus edulis ) by aroma extract dilution analysis, quantitation and aroma recombination experimentsFood Chemistry, 2018
- Effects of different drying methods on the product quality and volatile compounds of whole shiitake mushroomsFood Chemistry, 2016
- Effect of drying methods on the quality characteristics of dill (Anethum graveolens) greensFood Chemistry, 2016
- Sensory attributes and antioxidant capacity of Maillard reaction products derived from xylose, cysteine and sunflower protein hydrolysate model systemFood Research International, 2013