Electronic tongue and metabolomics trace how Xinyang Maojian green tea builds its sweet taste
A new study in Food Chemistry: X pairs a tea-specific mass spectrometry database with an electronic tongue to trace how ...
Tag: umami
Foliar Feeding Supercharges Umami and Taro-Like Aroma in Fragrant Pumpkin Leaves
A combined foliar nutrient spray boosted umami-linked glutamic acid by 50 percent and the taro-like aroma compound 2-acetyl-1-pyrroline by 189 ...
Electronic Tongue and Metabolomics Reveal How Tea Source Shapes the Taste of Citrus Juhong Tea
A new metabolomics and electronic tongue study shows that the black tea base, whether single-bud, traditional, wild, or shaded, fundamentally ...
Sugar and Rice Flour Reshape the Flavor Chemistry of Low-Salt Shrimp Paste
A metabolomics study shows that adding glucose or glutinous rice flour to low-salt shrimp paste fermentation enhances protein breakdown, suppresses ...
New white strain of Agrocybe cylindracea beats the brown classic on nutrition, taste, and anticancer power
A newly recognized white strain of the tea tree mushroom significantly outperforms the dominant brown strain in polysaccharides, protein, umami ...
Yeast Extract Could Cut Salt in Baguettes Without Sacrificing Taste, Study Finds
A comprehensive study shows yeast extract can replace up to half the salt in baguette bread while preserving flavor, color, ...
Brazilian Indigenous Drink Yields Bacterium That Brews Umami Powerhouse
Researchers in Brazil identified Limosilactobacillus fermentum CCMA 0205 from the indigenous beverage Yakupa as a high-producing, predictable L-glutamic acid producer ...
Steam Explosion and Heat Curing Transform Wine-Cap Mushroom Powder for Better Noodles
Researchers show that steam explosion and heat curing can transform perishable wine-cap mushroom powder into a flavor-enhanced, dough-compatible ingredient for ...
Tiny Wheat Germ Oil Capsules Rescue Fat-Free Goat Yogurt’s Texture and Vitamin E
Scientists fortified non-fat goat yogurt with wheat germ oil microparticles stabilized by modified starch and wheat gluten protein hydrolysate, restoring ...
Korean Fermented Soy Pastes Turn Ordinary Butter Into a Flavor-Rich Functional Food
Korean researchers fermented butter with extracts of traditional soy pastes and found meju extract produced superior flavor, color, and probiotic ...
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Mothers who receive childcare support from maternal grandparents show more parental warmth, finds NTU Singapore study
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University of Seville Breaks 120-Year-Old Mystery, Revises a Key Einstein Concept
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Bee body mass, pathogens and local climate influence heat tolerance
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Researchers record first-ever images and data of a shark experiencing a boat strike
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Groundbreaking Clinical Trial Reveals Lubiprostone Enhances Kidney Function
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