Back to Search
Start Over
Suitable Cooking Time of Morchella Soup Based on GC-MS and Amino Acid Analysis
- Source :
- Shipin gongye ke-ji, Vol 43, Iss 16, Pp 290-297 (2022)
- Publication Year :
- 2022
- Publisher :
- The editorial department of Science and Technology of Food Industry, 2022.
-
Abstract
- In order to determine the suitable cooking time of Morchella soup, the sensory indexes, volatile flavor substances and amino acids of Morchella soup boiled for 20, 40, 60 and 120 min were quantitatively analyzed. The results show that the color, smell and taste of Morchella soup were the best and the score was the highest when boiled for 40 min, and the score was significantly higher than that of other cooking time (P
Details
- Language :
- Chinese
- ISSN :
- 10020306
- Volume :
- 43
- Issue :
- 16
- Database :
- Directory of Open Access Journals
- Journal :
- Shipin gongye ke-ji
- Publication Type :
- Academic Journal
- Accession number :
- edsdoj.158983ec32ad493daa33e8b72243459d
- Document Type :
- article
- Full Text :
- https://doi.org/10.13386/j.issn1002-0306.2021110099