Effects of High-Pressure, Hydrothermal, and Enzyme-Assisted Treatment on the Taste and Flavor Profile of Water-Soluble Ginger (Zingiber officinale) Extract

Ginger, a plant widely consumed worldwide, is used as a spice or to enhance the flavor of foods. In this study, the taste characteristics (gingerol, shogaol, and amino acid) of extracts treated with various solubilizing methods were objectively compared. In addition, an E-nose confirmed the flavor p...

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Detalles Bibliográficos
Autores principales: Nam, Dong-Geon, Kim, Mina, Choe, Jeong-Sook, Choi, Ae-jin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8871348/
https://www.ncbi.nlm.nih.gov/pubmed/35205985
http://dx.doi.org/10.3390/foods11040508

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8871348/
https://www.ncbi.nlm.nih.gov/pubmed/35205985
http://dx.doi.org/10.3390/foods11040508

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