Flavoromics approach reveals the dynamic changes of non-volatile and volatile compounds in the Sarcodon imbricatus soup at different cooking times (opens in new tab)

This study investigated the effects of different cooking times (30, 60, 90, 120, and 150 min) on volatile and non-volatile compounds in Sarcodon imbricatus soup. The S. imbricatus soup prepared for 150 min exhibited a remarkably high proportion of umami and sweet free amino acids. The research results show that Asp., Glu, and His are the key taste substances of S. imbricatus soup. A total of 37 effective volatile compounds were identified in S. imbricatus soup, and five key differential flavo...