Organic acids could improve the food flavor, maintain the nutritional value, and extend the
shelf life of food. This review summarizes the detection methods and concentrations of …

Mushrooms are the gifts of the non-green revolution; they are not limited by land demand or
specific growth requirements. Nearly 14,000 species of mushrooms are on record thus far; of …

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 …

Mushrooms have been used to enhance meat flavor, although studies regarding cooking
approach and mushroom type impact on savory flavors are limited. This study aimed to …

Agaricus bisporus is the most commonly consumed edible mushroom in the US, but
research on its sensory properties is limited. This study characterized aroma and flavor of …

Oudemansiella raphanipes (O. raphanipes) has recently been gaining popularity due to its
active and flavor compounds. In this study, the profiles of phenolics, flavonoids, non-volatile …

Mushroom has the potential to partially substitute egg white with increased flavor and
nutrients. This study quantified 36 taste-related substances in 16 developed blends, in which …

The present study evaluated the changes of taste profiles, taste active indicators, and
antioxidant activity in Monascus rice vinegar during the solid-state fermentation process, as …

Proline is the most abundant amino acid in wine and beer, because the yeast
Saccharomyces cerevisiae hardly assimilates proline during fermentation processes. Our …

Using mushroom to enhance meaty flavor is a common culinary practice; however, nutrition
and taste studies associated with amino acid changes during mushroom cooking are limited …