Effects of Ultra-High Pressure Synergistic Enzymatic Hydrolysis on Flavor of <i>Stropharia rugoso-annulata</i>

Effects of Ultra-High Pressure Synergistic Enzymatic Hydrolysis on Flavor of <i>Stropharia rugoso-annulata</i>

In this study, using gas chromatography-mass spectrometry (HS-SPME-GC-MS), electronic nose (E-nose), high performance liquid chromatography (HPLC), and electronic tongue (E-tongue) to analyze the effect of ultra-high pressure (UHP) synergistic enzymatic hydrolysis on the flavor compounds of enzymati...

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Bibliographic Details
Main Authors: Chenligen Bao, Minghang Xin, Keyu Su, Chunbo Guan, Dawei Wang
Format: Article
Language:English
Published: MDPI AG 2023-02-01
Series:Foods
Subjects:
<i>Stropharia rugoso-annulata</i>
ultra-high pressure
enzymatic hydrolysates
electronic nose
electronic tongue
flavor
Online Access:https://www.mdpi.com/2304-8158/12/4/848

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https://www.mdpi.com/2304-8158/12/4/848

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