Flavor variation during the processing of lotus root whole powder: a combination of hot air drying, lysine supplementation and baking.

ABSTRACT: To investigate the dynamic changes in flavor characteristics of lotus root whole powder (LRWP) during combined hot-air drying and baking, and the effect of lysine supplementation before baking, volatile compounds and chemical constituents of samples representing different processing stages (raw, hot-air dried, hot-air dried and baked, and hot-air dried with lysine addition and baked) were analyzed using ultraviolet (UV) spectroscopy, electronic nose (E-nose), gas chromatography-ion mobility spectrometry (GC-IMS), and ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). Browning intermediates, browning degree, aroma components, and volatile compounds increased progressively with processing, especially during the baking stage. A total of 99 volatile compounds

SUBMITTER: Jia C 

PROVIDER: S-EPMC12547767 | biostudies-literature | 2025 Oct

REPOSITORIES: biostudies-literature