Work

Flavor variation during the processing of lotus root whole powder: a combination of hot air drying, lysine supplementation and baking

Year: 2025

Type: article

Abstract: To investigate the dynamic changes in flavor characteristics of lotus root whole powder (LRWP) during combined hot-air drying and baking, and the effect of lysine supplementation before baking, volatile compounds and chemical constituents of samples representing different processing stages (raw, hot-air dried, hot-air dried and baked, and hot-air dried with lysine addition and baked) were analyzed using ultraviolet (UV) spectroscopy, electronic nose ( E -nose), gas chromatography–ion mobility spectrometry (GC-IMS), and ultra-performance liquid chromatography–tandem mass spectrometry (UPLC-MS/MS). Browning intermediates, browning degree, aroma components, and volatile compounds increased progressively with processing, especially during the baking stage. A total of 99 volatile compounds and 586 metabolites were identified, including 49 key volatiles and 345 differential metabolites. Lysine addition promoted the formation of specific volatiles ( e.g. , 1-octen-3-one, ( Z )-6-nonen-1-ol, 1-heptanol, linalool oxide) and amino acid-related metabolites, while reducing carbohydrate levels. These results provide insights for enhancing the flavor quality of dried and baked products. • Flavor changes of lotus root whole powder (LRWP) were studied during hot-air drying and baking with/without lysine. • 49 key volatile compounds were identified across four processing stages of LRWP. • 345 differential metabolites were detected during the four processing stages of LRWP. • Lysine addition before baking enhanced flavor compounds and metabolites in LRWP.

Source: Food Chemistry X

DOI: 10.1016/j.fochx.2025.103123