Publications by authors named "Dajuan Shi"
Food Res Int
December 2024
Article Synopsis
- - This study focuses on the economic importance of different strawberry cultivars and their varying taste, aroma, and nutritional profiles, emphasizing the need for proper characterization and quality assessment.
- - Three strawberry varieties (HY, ZJ, BXGZ) were evaluated for flavor characteristics through multiple analytical methods, revealing that ZJ strawberries were the sweetest, HY strawberries were the hardest, and BXGZ had the highest vitamin C and phenolic content.
- - The research identified numerous volatile organic compounds (VOCs) linked to each variety's flavor and suggested specific biomarkers for differentiation, providing a new rapid analysis method for studying strawberry aromas.
Article Synopsis
- This study examined the flavor changes in black tea during fermentation with the fungus Eurotium cristatum using techniques like GC-MS, GC-IMS, and sensory evaluation.
- The fermentation process led to a significant reduction in the bitter and astringent flavors while increasing the mellow taste, with 152 and 129 volatile organic compounds (VOCs) detected by GC-MS and GC-IMS, respectively.
- Key aroma-active compounds associated with floral, honey, and sweet scents were identified, notably with day 4 of fermentation marking a critical point for flavor and aroma development, resulting in a more enjoyable and rich flavor profile in the final black tea product.
