{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"submitter":["Li G"],"funding":["Yanghe Luo, Hui Nie"],"pagination":["3869"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC9737209"],"repository":["biostudies-literature"],"omics_type":["Unknown"],"volume":["11(23)"],"pubmed_abstract":["Chinese water chestnut (CWC) is popular among consumers due to its unique flavor and crisp and sweet taste. Thus far, the key substances affecting the taste compound of CWC are still unclear. In this study, we used UPLC-MS/MS and an electronic tongue system to study the effects of four typical steaming and cooking methods, cooking without peel for 10 min (PC), steaming without peel for 15 min (PS), cooking with peel for 30 min (WPC), steaming with peel for 30 min (WPS), on the taste compound generation and variation of CWC, and revealed the secret of its crisp and sweet taste. The results show that the electronic tongue can effectively identify the taste profile of CWC, and the effective tastes of CWC were umami, bitterness, saltiness, and sweetness. We screened 371 differential compounds "],"journal":["Foods (Basel, Switzerland)"],"pubmed_title":["Taste Compound Generation and Variation in Chinese Water Chestnut (<i>Eleocharis dulcis (Burm.f.) Trin. ex Hensch.</i>) Processed with Different Methods by UPLC-MS/MS and Electronic Tongue System."],"pmcid":["PMC9737209"],"funding_grant_id":["This project was supported by the National Key R&amp;D Program of China (Grant No. 2018YFD0901003), Natural Science Foundation of Guangxi (Grant No. 2020GXNSFBA297083)"],"pubmed_authors":["Li G","Li X","Huang S","Song M","Wu S","Luo Y","Nie H","Tang X"],"additional_accession":[]},"is_claimable":false,"name":"Taste Compound Generation and Variation in Chinese Water Chestnut (<i>Eleocharis dulcis (Burm.f.) Trin. ex Hensch.</i>) Processed with Different Methods by UPLC-MS/MS and Electronic Tongue System.","description":"Chinese water chestnut (CWC) is popular among consumers due to its unique flavor and crisp and sweet taste. Thus far, the key substances affecting the taste compound of CWC are still unclear. In this study, we used UPLC-MS/MS and an electronic tongue system to study the effects of four typical steaming and cooking methods, cooking without peel for 10 min (PC), steaming without peel for 15 min (PS), cooking with peel for 30 min (WPC), steaming with peel for 30 min (WPS), on the taste compound generation and variation of CWC, and revealed the secret of its crisp and sweet taste. The results show that the electronic tongue can effectively identify the taste profile of CWC, and the effective tastes of CWC were umami, bitterness, saltiness, and sweetness. We screened 371 differential compounds ","dates":{"release":"2022-01-01T00:00:00Z","publication":"2022 Nov","modification":"2025-04-19T06:35:56.114Z","creation":"2025-04-19T06:35:56.114Z"},"accession":"S-EPMC9737209","cross_references":{"pubmed":["36496675"],"doi":["10.3390/foods11233869"]}}