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J Food Sci Technol

Title:		Comparison of non-volatile flavor compounds in Stropharia rugosoannulata soup processed by different methods
Author(s):		Lu Q; Wang S; Xue S; Yang D; Li L;
Address:		"Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, No. 5, Nanhu Avenue, Hongshan District, Wuhan, 430064 Hubei People's Republic of China. GRID: grid.410632.2. ISNI: 0000 0004 1758 5180"
Journal Title:		J Food Sci Technol
Year:		2022
Volume:		20220413
Issue:		10
Page Number:		4025 - 4036
DOI:		10.1007/s13197-022-05446-9
ISSN/ISBN:		0022-1155 (Print) 0975-8402 (Electronic) 0022-1155 (Linking)
Abstract:		"In this study, we investigated the non-volatile flavor compounds (5'-nucleotides, free amino acids, organic acids and soluble sugars) in Stropharia rugosoannulata soup under different processing treatments. S. rugosoannulata soups were first obtained from S. rugosoannulata powder of three different particle sizes under both thermal and non-thermal treatments. Then, the effects of processing methods on non-volatile compounds in these S. rugosoannulata soups were investigated. Specifically, the non-thermal treatment of high hydrostatic pressure (HHP) resulted in high levels of equivalent umami concentration (EUC, 827.44-1411.79 mg/100 g DM); ultrasonic treatment (UT) and homogenization (HG) led to high concentrations of soluble sugars (15.58-30.48 mg/g DM); while hot treatment (HT) contributed to high contents of total organic acids (65.52-98.39 mg/g DM). Besides, moderate fine grinding of S. rugosoannulata powder (P2) facilitated the release FAAs (free amino acids) and soluble sugars in the soup. These results suggested that HHP-P2 is beneficial to the preservation of non-volatile compounds in S. rugosoannulata soup. Our findings may improve the utilization of S. rugosoannulata in the soup industry"
Keywords:		Non-thermal treatment Non-volatile flavor compounds Processing method S.rugosoannulata soup Thermal treatment;
Notes:		"PubMed-not-MEDLINELu, Qi Wang, Shaohua Xue, Shujing Yang, De Li, Lu eng India 2022/10/05 J Food Sci Technol. 2022 Oct; 59(10):4025-4036. doi: 10.1007/s13197-022-05446-9. Epub 2022 Apr 13"