Taste Compound Generation and Variation in Chinese Water Chestnut (Eleocharis dulcis (Burm.f.) Trin. ex Hensch.) Processed with Different Methods by UPLC-MS/MS and Electronic Tongue System

Chinese water chestnut (CWC) is popular among consumers due to its unique flavor and crisp and sweet taste. Thus far, the key substances affecting the taste compound of CWC are still unclear. In this study, we used UPLC-MS/MS and an electronic tongue system to study the effects of four typical steam...

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Detalles Bibliográficos
Autores principales: Li, Guanli, Nie, Hui, Huang, Shuangquan, Li, Xiaochun, Wu, Shujie, Tang, Xiaoxian, Song, Mubo, Luo, Yanghe
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9737209/
https://www.ncbi.nlm.nih.gov/pubmed/36496675
http://dx.doi.org/10.3390/foods11233869

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9737209/
https://www.ncbi.nlm.nih.gov/pubmed/36496675
http://dx.doi.org/10.3390/foods11233869

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