Study on the taste active compounds in Douchi using metabolomics method.

Guo, Weidan; Zhang, Yu; Long, Zhao; Fu, Xiangjin; Ren, Kangzi

Guo, Weidan; Zhang, Yu; Long, Zhao; Fu, Xiangjin; Ren, Kangzi.

Afiliación

Guo W; College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China.
Zhang Y; College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China.
Long Z; College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China; Seasonings Green Manufacturing Engineering Technology Research Center of Hunan Province, Changsha 410004, China.
Fu X; College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China; Seasonings Green Manufacturing Engineering Technology Research Center of Hunan Province, Changsha 410004, China. Electronic address: t20091468@csuft.com.
Ren K; College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China.

Food Chem ; 412: 135343, 2023 Jun 30.

Article en En | MEDLINE | ID: mdl-36701969

Asunto(s)

Metabolómica; Gusto; Ácido Glutámico; China

Palabras clave

Douchi; Electronic tongue; Metabolic pathway enrichment analysis; Metabolomics; Taste active compounds

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Gusto / Metabolómica Tipo de estudio: Prognostic_studies País/Región como asunto: Asia Idioma: En Revista: Food Chem Año: 2023 Tipo del documento: Article País de afiliación: China Pais de publicación: Reino Unido

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