Lipids in food are a source of essential fatty acids and also play a crucial role in flavor and
off-flavor development. Lipids contribute to food flavor generation due to their degradation to …

Aroma is one of the decisive factors affecting the quality and consumer acceptance of edible
mushrooms. This review summarized the key components and formation pathways of edible …

In this study, headspace solid-phase microextraction/gas chromatography-mass
spectrometry (HS-SPME/GC-MS) and electronic-nose (E-nose) analyses were performed to …

Mushrooms are popular due to their rich medicinal and nutritional value. Of the many
characteristics of mushrooms, aroma has received extensive attention and research as a key …

In this paper, the changes of non-volatile taste substances and the formation mechanism of
taste quality of Lentinula edodes during hot air drying at 50° C were studied. The results …

The present study was carried out to report the dynamic changes of non-volatile components
and the evaluation on umami of shiitake mushrooms during infrared assisted spouted bed …

The dynamic variations in key contributing odorants, amino acids and reducing sugars in
shiitake mushrooms during hot-air drying were determined by gas chromatography-mass …

Cheese is a perishable commodity due to the dynamic biochemical and microbiological
changes that occur throughout its manufacture, ripening, and marketing. Consequently, the …

Different drying methods affect the quality of foods. The aim of this study is to explore the
effects of seven drying methods, including hot air drying at 60° C and 80° C, ultrasound …

The effects of hot air drying (HAD), vacuum freeze drying (VFD), and natural air drying (NAD)
on the non-volatile taste compounds and quality characteristics of Hypsizygus marmoreus …