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  1. 1341

    Effects of Simulated Circulation Temperature Changes on the Flavor of Lentinula edodes during Storage by LIU Yani, WANG Feiyu, LI Ran, GAO Hong, FAN Xiuzhi, YIN Chaomin, CHENG Shilun, YU Wei, SHI Defang

    Published 2024-12-01
    “…In total, 55 volatile compounds were detected by GC-IMS, including 16 alcohols, 10 aldehydes, 8 terpenes, 6 ketones, 4 esters, and 11 other compounds. The electronic tongue revealed differences in the sourness, bitterness, astringency, umami, richness, and saltiness among early storage and transportation (control), simulated normal temperature logistics (NTL), simulated cold chain logistics (CCL), and simulated broken chain logistics (BCL), with the CCL group being characterized by moderate sourness and prominent umami. …”
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