Progresses on processing methods of umami substances: A review

Y Zhao, M Zhang, S Devahastin, Y Liu - Trends in Food Science & …, 2019 - Elsevier
Background Umami taste, which is one of the five basic tastes, refers to the taste expressed
by specific chemicals such as glutamic and inosinic acids. Such a taste is known to make the …

Chemical profiles and health-promoting effects of porcini mushroom (Boletus edulis): A narrative review

Y Tan, NK Zeng, B Xu - Food Chemistry, 2022 - Elsevier
Boletus edulis is an edible mushroom with nutritious, delicacy, and pharmacological
properties. It is rich in carbohydrates, proteins, minerals, and taste compounds, while low in …

Identification of novel umami peptides from Boletus edulis and its mechanism via sensory analysis and molecular simulation approaches

S Song, J Zhuang, C Ma, T Feng, L Yao, CT Ho, M Sun - Food Chemistry, 2023 - Elsevier
The study aimed to identify umami peptides from Boletus edulis and explore their umami
mechanism. 421, 713 and 616 peptides identified by LC-MS/MS from control sample (CS) …

Metabolomics combined with proteomics provides a novel interpretation of the changes in nonvolatile compounds during white tea processing

Q Chen, J Shi, B Mu, Z Chen, W Dai, Z Lin - Food Chemistry, 2020 - Elsevier
In this study, metabolomics and proteomics were employed to investigate the change
mechanism of nonvolatile compounds during white tea processing. A total of 99 nonvolatile …

Application of UHPLC-Q/TOF-MS-based metabolomics in the evaluation of metabolites and taste quality of Chinese fish sauce (Yu-lu) during fermentation

Y Wang, C Li, L Li, X Yang, S Chen, Y Wu, Y Zhao… - Food Chemistry, 2019 - Elsevier
Spontaneous fermentation is a critical step in the processing of high-quality fish sauce. In
this study, a comparative UHPLC-Q/TOF-MS-based metabolomics approach combining …

Determination of umami compounds in edible fungi and evaluation of salty enhancement effect of Antler fungus enzymatic hydrolysate

F Yang, S Lv, Y Liu, S Bi, Y Zhang - Food chemistry, 2022 - Elsevier
The demand for low-salt foods is increasing due to their health benefits. Umami is known to
enhance salty, and a large amount of umami components have been identified in edible …

Changes in taste substances during fermentation of fish sauce and the correlation with protease activity

W Zhu, H Luan, Y Bu, J Li, X Li, Y Zhang - Food Research International, 2021 - Elsevier
Anchovy sauce shows different taste profiles under different fermentation time. The change
rules of free amino acids was measured by amino acid analyzer, and other taste substances …

Elucidating the mechanism underlying volatile and non-volatile compound development related to microbial amino acid metabolism during golden pomfret …

Y Qiu, Y Wu, L Li, S Chen, Y Zhao, C Li, H Xiang… - Food Research …, 2022 - Elsevier
Golden pomfret (Trachinotus ovatus) is an important farmed fish in Asia, often consumed
following salting and natural microbial fermentation. Flavor development in fermented foods …

Metabolomic analysis provides insights into the mechanism of color and taste changes in Dictyophora indusiata fruiting bodies under different drying processes

Z Zeng, J Wang, X Wen, Y Wang, X Li, D Liu… - Food Research …, 2022 - Elsevier
In this study, we systematically assessed how the morphology and texture of edible fruiting
bodies of D. indusiata (EFD) varied under three drying techniques: vacuum freeze drying …

[HTML][HTML] Odor-contributing volatile compounds of wild edible Nordic mushrooms analyzed with HS–SPME–GC–MS and HS–SPME–GC–O/FID

H Aisala, J Sola, A Hopia, KM Linderborg, M Sandell - Food chemistry, 2019 - Elsevier
Although Nordic wild edible mushrooms offer a wide range of different odors their scientific
examination has been scarce. The aim of this study was to characterize the aroma …