Optimisation of Ultrasound-Assisted Extraction of Total Phenolics and Flavonoids Content from .

(CA), known for its health-promoting properties, is rich in bioactive compounds. This study optimised ultrasound-assisted extraction (UAE) parameters to maximise total phenolic content (TPC) and total flavonoid content (TFC) using the response surface methodology (RSM). Ethanol concentration and solvent volume significantly influenced TPC and TFC yields ( < 0.

Sensory Flavor Profile of Split Gill Mushroom () Extract and Its Enhancement Effect on Taste Perception in Salt Solution and Seasoned Clear Soup.

Edible mushroom has attracted increasing attention as a natural flavor enhancer. This research studied sensory flavor profiles and identified umami taste-related compounds in split gill mushroom extract (SGME) using descriptive analysis and chemical analysis, respectively. The effects of SGME on taste enhancement as perceived by trained descriptive panelists and general consumers were evaluated in salt solutions and clear chicken soups.

Effect of Steaming and Microwave Heating on Taste of Clear Soup with Split-Gill Mushroom Powder.

Salt is widely overconsumed. Among the strategies used in low-salt foods, the addition of flavor enhancers to improve saltiness perception through an umami taste is a viable and promising technique. This study investigated using split-gill mushroom (SGM) powder containing umami taste to increase saltiness in a clear soup for two different heating conditions: steaming under high pressure and microwave heating.