This
study
evaluated
the
effects
of
different
drying
methods
namely:
hot-air
(HAD),
heat-pump
(HPD),
microwave
(MD),
vacuum-freeze
(VFD),
and
sun
(SD)
on
quality
Wushan
Codonopsis
Pilosula
(WCP).
Results
showed
that
HAD
HPD
are
effective
in
retaining
alcohol-soluble
leachate
content.
The
most
attractive
appearance
was
observed
VFD-WCP,
total
polysaccharide
content
samples
not
significantly
from
HPD-WCP
(20.26
20.17
g/100g,
respectively).
Although
MD
had
shortest
time,
SD
were
detrimental
to
retention
color,
physicochemical
indicators,
atractylenolide
III.
lobetyolin
increased
(P
<
0.05)
after
this
trend:
>
VFD
Fresh.
aroma
composition
WCP
changed
drying,
but
principal
component
analysis
results
characteristics
closest
those
traditional
SD.
Therefore,
is
a
potential
method
for
because
its
efficiency,
good
retention,
production
cost
can
be
used
as
an
alternative
sun-drying
methods.
Foods,
Journal Year:
2024,
Volume and Issue:
13(3), P. 390 - 390
Published: Jan. 25, 2024
The
cooking
method
is
extremely
important
for
the
production
of
low-salt,
wet-marinated,
fermented
golden
pomfret
because
it
strongly
influences
its
flavor
components
and
organoleptic
quality.
There
are
also
significant
differences
in
preferences
different
populations.
present
study
analyzed
aroma
characteristics
wet-marinated
after
boiling,
steaming,
microwaving,
air-frying,
baking
using
a
combination
an
electronic
nose,
GC-IMS,
SPME-GC-MS.
Electronic
nose
PCA
showed
that
flavors
boiled
(A),
steamed
(B),
microwaved
(C)
treatment
groups
were
similar,
(D)
air-frying
(E)
similar.
A
total
72
compounds
detected
GC-IMS
analysis,
comparative
analysis
cooked
yielded
greater
abundance
compounds.
SPME-GC-MS
108
compounds,
results
similar
air-frying.
Twelve
key
substances,
including
hexanal,
isovaleraldehyde,
(E)-2-dodecenal,
identified
by
orthogonal
partial
least-squares
discriminant
(OPLS-DA)
VIP
analysis.
These
could
be
factor
distribution
pomfret,
consumers
can
choose
appropriate
accordingly.
provide
theoretical
guidance
more
effective
processing
fish
products
development
subsequent
food
products.
Foods,
Journal Year:
2024,
Volume and Issue:
13(5), P. 685 - 685
Published: Feb. 23, 2024
To
investigate
the
impact
of
various
cooking
methods
on
volatile
aroma
compounds
button
mushroom,
gas
chromatography-mass
spectrometry
(GC-MS)
and
electronic
nose
(E-nose)
were
utilized
for
analysis.
The
results
indicated
that
E-nose
was
able
to
effectively
distinguish
between
samples
prepared
using
different
methods.
In
raw,
steamed,
boiled
baked
samples,
37,
23,
33
35
volatiles
detected,
respectively.
roasting
process
significantly
contributed
production
flavor
compounds,
giving
mushroom
its
distinctive
flavor.
Sixteen
differential
aromas
identified
based
p-value
VIP
value.
Additionally,
cluster
analysis
substances
revealed
a
stronger
odor
similarity
steamed
raw
groups,
consistent
with
OPLS-DA
overall
components.
Seven
key
through
OAV
omission
experiments.
addition,
1-octen-3-one
as
main
component
cooked
mushroom.
findings
study
can
be
valuable
enhancing
