Non-volatile flavour components in Lentinus edodes after hot water blanching and microwave blanching - Li, Biao; Kimatu, Benard Muinde; Pei, Fei; Chen, Shuangyang; Feng, Xin; Hu, Qiuhui; Zhao, Liyan (International journal of food properties, 2018)
Keywords: Amino acids; astringency; Astringents; Bitterness; blanching; electronic tongue; Electronic tongues; flavor compounds; Flavors; free amino acids; High-performance liquid chromatography; HPLC; L.edodes; Lentinula edodes; Mannitol; Monosodium glutamate; non-volatile flavour components; Nucleotides; Organic acids; Umami