Effect of cooking on physicochemical properties and volatile compounds in lotus root (Nelumbo nucifera Gaertn)
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- 作者：Shuyi Lia ; Xiaojin Lia ; b ; Olusola Lamikanraa ; Lamikanra@aol.com" class="auth_mail" title="E-mail the corresponding author ; Qing Luoa ; Zhiwei Liua ; Jun Yanga
- 关键词：Lotus root ; Volatiles ; Texture ; GC&ndash ; MS ; Cooking ; Nelumbo nucifera
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：1 February 2017
- 年：2017
- 卷：216
- 期：Complete
- 页码：316-323
- 全文大小：619 K
文摘
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id="p0005">Lotus root volatile compounds are mainly alkanes and aromatic hydrocarbons.
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id="p0010">Cooking methods significantly impact volatile components of lotus root.
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id="p0015">Cooked lotus root crunchiness likely results from springiness index retention.
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id="p0020">Both tuberous and aquatic nature of lotus root impact its biochemical properties.
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id="p0025">In vitro synthesis may contribute to phthalate levels found in cooked lotus root.