Characterization of umami-active and volatile compounds in Mekai (Pycnarrhena tumefacta miers) leaves from Kalimantan using LC-HRMS, GC-MS, and electronic tongue

Characterization of umami-active and volatile compounds in Mekai (Pycnarrhena tumefacta miers) leaves from Kalimantan using LC-HRMS, GC-MS, and electronic tongue

Abstract This study investigates the umami-related compounds, volatile components, and sensory attributes of Mekai (Pycnarrhena tumefacta miers) leaves based on maturity level and extraction solvent. The research examines free protein and free glutamate levels as umami indicators. Key metabolites, v...

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Bibliographic Details
Main Authors: Nur Amaliah, Salengke Salengke, Zainal Zainal, Meta Mahendradatta
Format: Article
Language:English
Published: Springer 2025-07-01
Series:Discover Food
Subjects:
Mekai leaves
Umami
Metabolite
Volatile
LC-HRMS
Online Access:https://doi.org/10.1007/s44187-025-00537-w
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https://doi.org/10.1007/s44187-025-00537-w

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