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Changes in the Texture and Flavor of Lotus Root after Different Cooking Methods

The changes in the texture and flavor of lotus root were determined before and after boiling, steaming and frying. Compared to fresh lotus root, all three kinds of cooking decreased the hardness and springiness, and frying significantly enhanced the gumminess, chewiness and cohesiveness. The flavor...

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Autores principales: Qian, Chunlu, Jiang, Yaying, Sun, Yan, Yin, Xiaodong, Zhang, Man, Kan, Juan, Liu, Jun, Xiao, Lixia, Jin, Changhai, Qi, Xiaohua, Yang, Wenfei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10217657/
https://www.ncbi.nlm.nih.gov/pubmed/37238831
http://dx.doi.org/10.3390/foods12102012
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author Qian, Chunlu
Jiang, Yaying
Sun, Yan
Yin, Xiaodong
Zhang, Man
Kan, Juan
Liu, Jun
Xiao, Lixia
Jin, Changhai
Qi, Xiaohua
Yang, Wenfei
author_facet Qian, Chunlu
Jiang, Yaying
Sun, Yan
Yin, Xiaodong
Zhang, Man
Kan, Juan
Liu, Jun
Xiao, Lixia
Jin, Changhai
Qi, Xiaohua
Yang, Wenfei
author_sort Qian, Chunlu
collection PubMed
description The changes in the texture and flavor of lotus root were determined before and after boiling, steaming and frying. Compared to fresh lotus root, all three kinds of cooking decreased the hardness and springiness, and frying significantly enhanced the gumminess, chewiness and cohesiveness. The flavor components, such as flavor amino acids, nucleotides and their taste character in lotus roots, were determined by liquid chromatography and electronic tongue. The amino acids and nucleotide contents of fresh lotus root were 20.9 and 0.07 μg/kg, respectively. The content of flavor substances in lotus roots decreased obviously, and the texture characteristics decreased after boiling and steaming. After deep-frying for 2 min, the free amino acids and nucleotide contents of lotus root were 32.09 and 0.85 μg/kg, respectively, which were the highest in all cooking methods. The contents of volatile flavor components and their smell character in lotus roots were determined by GC-MS and electronic nose. There were 58 kinds of flavor compounds identified in fresh lotus root, mainly alcohols, esters and olefins. The total amount of volatile flavor compounds decreased, and new compounds, such as benzene derivatives, were produced in lotus roots after boiling and steaming. After deep-frying, the content of volatile flavor compounds in lotus root increased significantly, especially the aldehyde volatile flavor compounds. The production of pyran, pyrazine and pyridine volatile flavor compounds made the lotus root flavor unique and delicious. The taste and smell character of lotus roots before and after cooking were effectively separated by an electronic tongue, nose and PCA analysis; the results suggested the boiled lotus root exhibited the most natural and characteristic taste and smell among the four groups.
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spelling pubmed-102176572023-05-27 Changes in the Texture and Flavor of Lotus Root after Different Cooking Methods Qian, Chunlu Jiang, Yaying Sun, Yan Yin, Xiaodong Zhang, Man Kan, Juan Liu, Jun Xiao, Lixia Jin, Changhai Qi, Xiaohua Yang, Wenfei Foods Article The changes in the texture and flavor of lotus root were determined before and after boiling, steaming and frying. Compared to fresh lotus root, all three kinds of cooking decreased the hardness and springiness, and frying significantly enhanced the gumminess, chewiness and cohesiveness. The flavor components, such as flavor amino acids, nucleotides and their taste character in lotus roots, were determined by liquid chromatography and electronic tongue. The amino acids and nucleotide contents of fresh lotus root were 20.9 and 0.07 μg/kg, respectively. The content of flavor substances in lotus roots decreased obviously, and the texture characteristics decreased after boiling and steaming. After deep-frying for 2 min, the free amino acids and nucleotide contents of lotus root were 32.09 and 0.85 μg/kg, respectively, which were the highest in all cooking methods. The contents of volatile flavor components and their smell character in lotus roots were determined by GC-MS and electronic nose. There were 58 kinds of flavor compounds identified in fresh lotus root, mainly alcohols, esters and olefins. The total amount of volatile flavor compounds decreased, and new compounds, such as benzene derivatives, were produced in lotus roots after boiling and steaming. After deep-frying, the content of volatile flavor compounds in lotus root increased significantly, especially the aldehyde volatile flavor compounds. The production of pyran, pyrazine and pyridine volatile flavor compounds made the lotus root flavor unique and delicious. The taste and smell character of lotus roots before and after cooking were effectively separated by an electronic tongue, nose and PCA analysis; the results suggested the boiled lotus root exhibited the most natural and characteristic taste and smell among the four groups. MDPI 2023-05-16 /pmc/articles/PMC10217657/ /pubmed/37238831 http://dx.doi.org/10.3390/foods12102012 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Qian, Chunlu
Jiang, Yaying
Sun, Yan
Yin, Xiaodong
Zhang, Man
Kan, Juan
Liu, Jun
Xiao, Lixia
Jin, Changhai
Qi, Xiaohua
Yang, Wenfei
Changes in the Texture and Flavor of Lotus Root after Different Cooking Methods
title Changes in the Texture and Flavor of Lotus Root after Different Cooking Methods
title_full Changes in the Texture and Flavor of Lotus Root after Different Cooking Methods
title_fullStr Changes in the Texture and Flavor of Lotus Root after Different Cooking Methods
title_full_unstemmed Changes in the Texture and Flavor of Lotus Root after Different Cooking Methods
title_short Changes in the Texture and Flavor of Lotus Root after Different Cooking Methods
title_sort changes in the texture and flavor of lotus root after different cooking methods
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10217657/
https://www.ncbi.nlm.nih.gov/pubmed/37238831
http://dx.doi.org/10.3390/foods12102012
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