期刊论文

Wu, Weiguo;Liao, LY

英文

Food Chemistry: X

2590-1575

2023

18

100746

10.1016/j.fochx.2023.100746

The authors express their gratitude to Department of Agriculture and Rural Affairs of Hunan Province for their support in developing this study, particularly for providing the funds and test equipment. This study had the support of Department of Agriculture and Rural Affairs of Hunan Province, also acknowledges financial support from Department of Agriculture and Rural Affairs of Hunan Province. The authors also acknowledge the support from the Scientific Research Innovation Program of Hunan (CX20190507), the Hunan Engineering Technology Research Center for Rapeseed Oil Nutrition Health and Deep Development.

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In order to find out the effect of salt concentration on fermented rape stalks, the physicochemical quality and volatile components was investigated using high performance liquid chromatography (HPLC) and headspace solid phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC–MS). The results showed that there were abundant kinds of free amino acids (FAAs) in all samples, mainly presenting sweet, umami and bitter taste. Through taste activity value (TAV), His, Glu, and Ala contributed significantly to the taste of the sample. 51...