Category Ranking
98%
Total Visits
921
Avg Visit Duration
2 minutes
Citations
20
Article Abstract
The differences in volatile flavor compounds (VFCs) between Monascus-solid-state fermented Tartary buckwheat (MSFTB) and Monascus-liquid-state fermented Tartary buckwheat (MLFTB) were investigated using electronic nose and gas chromatography-ion mobility spectrometry (GC-IMS) analysis. The study revealed several significant differences in the composition and abundance of VFCs between the two states. Compared to MSFTB, MLFTB exhibited notable increases in various elements including protein, crude fat, total flavonoids, total polyphenols, Monacolin K, Monascus pigments. Principal component analysis demonstrated significant increases in the production of specific VFCs in MLFTB compared to MSFTB. A total of 25 VFCs were identified through GC-IMS, including 9 esters, 7 alcohols, 5 ketones, and 4 aldehydes. The content of pleasant VFCs in MLFTB was significantly higher than in MSFTB. These compounds served as both VFCs and key aroma components during fermentation. In conclusion, the Monascus fermentation state played a crucial role in enhancing the flavor quality of Tartary buckwheat.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1016/j.foodchem.2024.141662 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Deep Learning Enabled Optimization and Mass Transfer Mechanism in Ultrasound-Assisted Enzymatic Extraction of Polyphenols from Tartary Buckwheat Hulls.
Foods
August 2025
College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
Tartary buckwheat hulls, a phenolic-rich by-product of buckwheat processing, offer great potential for resource utilization. In this study, ultrasound-assisted enzymatic extraction with two temperatures (40 °C and 50 °C) was employed to obtain phenolics from Tartary buckwheat hulls. Compared with the traditional extraction method (207 mg/100 g), ultrasound-assisted enzymatic extraction increased the total phenolic yield by 91.
View Article and Find Full Text PDFA Near Telomere-To-Telomere Genome Assembly and Graph-Based Pangenome of Tartary Buckwheat (Fagopyrum tataricum).
Plant Biotechnol J
August 2025
College of Biological Sciences and Technology, Taiyuan Normal University, Taiyuan, China.
Integrated use of cultivation practices increases the Tartary buckwheat yield by improving the photosynthetic capacity and nitrogen utilization rate.
Front Plant Sci
August 2025
School of Life Science, Guizhou Normal University, Guiyang, China.
Introduction: Yield improvement of Tartary buckwheat is primarily hindered by the lack of effective cultivation practices. Understanding the effects of improved cultivation practices (ICPs) on the yield and economic benefits is of great importance for high-yield cultivation and resources efficient utilization of Tartary buckwheat.
Methods: A two-season field experiment was conducted on Tartary buckwheat variety Jinqiao 2 using six cultivation practices, including no nitrogen application (0 N), local farmers' practice (LFP, CK), and four ICPs consisting of improved practice of increased planting density with reduced nitrogen application (ICP1), the same practices as ICP1 but with moderate tillage depth (ICP2), the same practices as ICP1 but with deep tillage depth (ICP3), and the same practices as ICP3 but with rice straw returning (ICP4).
Multi-environment evaluation and identification of Tartary buckwheat (Fagopyrum tataricum Gaertn.) genotypes for superior agronomic and nutritional potential in the North-Western Himalayas.
Sci Rep
August 2025
Department of Genetics and Plant Breeding, Chaudhary Sarwan Kumar Himachal Pradesh Krishi Vishvavidyalaya, Palampur, Himachal Pradesh, 176062, India.
Tartary buckwheat (Fagopyrum tataricum (L.) Gaertn) is an important underutilized coarse cereal, grown for its excellent nutritional, health value and therapeutic effects. Despite its growing demand, there are limited studies that have focused on its genotypic variability and genotype-environmental interaction (GEI), particularly in the North-Western Himalayas.
View Article and Find Full Text PDFThe role of egg white in improving the cooking properties of dried Tartary buckwheat noodles: Insights into protein-protein interactions.
Food Chem
August 2025
School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China.
This study investigated the impact of egg white (0-20 %, wet basis) on the cooking quality of dried Tartary buckwheat noodles (DTBNs) and explored the underlying mechanisms. Results demonstrated that egg white significantly improved cooking quality, reducing cooking loss (up to 8.85 %, p < 0.
View Article and Find Full Text PDF