Effects of Drying Methods on Taste Components and Flavor Characterization of <i>Cordyceps militaris</i>

Effects of Drying Methods on Taste Components and Flavor Characterization of <i>Cordyceps militaris</i>

The influences of four drying methods (hot air drying (HAD), vacuum freeze drying (VFD), vacuum drying (VD) and intermittent microwave combined with hot air drying (MW-HAD)) on the taste profile and flavor characteristic of <i>Cordyceps militaris</i> were investigated. MW-HAD samples had...

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Bibliographic Details
Main Authors: Man Zhang, Suhui Xing, Cuncun Fu, Fan Fang, Jun Liu, Juan Kan, Chunlu Qian, Qingqing Chai, Changhai Jin
Format: Article
Language:English
Published: MDPI AG 2022-12-01
Series:Foods
Subjects:
<i>Cordyceps militaris</i>
drying methods
taste components
GC-MS
GC-IMS
Online Access:https://www.mdpi.com/2304-8158/11/23/3933

Internet

https://www.mdpi.com/2304-8158/11/23/3933

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