{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,12]],"date-time":"2026-10-12T18:47:17Z","timestamp":1791830837613,"version":"4.3.4"},"reference-count":31,"publisher":"MDPI AG","issue":"10","license":[{"start":{"date-parts":[[2023,5,16]],"date-time":"2023-05-16T00:00:00Z","timestamp":1684195200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Jiangsu Modern Agriculture Development Project","award":["2020-SJ-003-YD15"],"award-info":[{"award-number":["2020-SJ-003-YD15"]}]},{"name":"Jiangsu Modern Agriculture Development Project","award":["CX(19)3027"],"award-info":[{"award-number":["CX(19)3027"]}]},{"name":"Jiangsu Modern Agriculture Development Project","award":["YZ2019042"],"award-info":[{"award-number":["YZ2019042"]}]},{"name":"Jiangsu Modern Agriculture Development Project","award":["0022022001H"],"award-info":[{"award-number":["0022022001H"]}]},{"name":"Jiangsu Modern Agriculture Development Project","award":["135030538"],"award-info":[{"award-number":["135030538"]}]},{"name":"Jiangsu Agricultural Independent Innovation Project","award":["2020-SJ-003-YD15"],"award-info":[{"award-number":["2020-SJ-003-YD15"]}]},{"name":"Jiangsu Agricultural Independent Innovation Project","award":["CX(19)3027"],"award-info":[{"award-number":["CX(19)3027"]}]},{"name":"Jiangsu Agricultural Independent Innovation Project","award":["YZ2019042"],"award-info":[{"award-number":["YZ2019042"]}]},{"name":"Jiangsu Agricultural Independent Innovation Project","award":["0022022001H"],"award-info":[{"award-number":["0022022001H"]}]},{"name":"Jiangsu Agricultural Independent Innovation Project","award":["135030538"],"award-info":[{"award-number":["135030538"]}]},{"name":"Modern Agriculture Foundation of Yangzhou","award":["2020-SJ-003-YD15"],"award-info":[{"award-number":["2020-SJ-003-YD15"]}]},{"name":"Modern Agriculture Foundation of Yangzhou","award":["CX(19)3027"],"award-info":[{"award-number":["CX(19)3027"]}]},{"name":"Modern Agriculture Foundation of Yangzhou","award":["YZ2019042"],"award-info":[{"award-number":["YZ2019042"]}]},{"name":"Modern Agriculture Foundation of Yangzhou","award":["0022022001H"],"award-info":[{"award-number":["0022022001H"]}]},{"name":"Modern Agriculture Foundation of Yangzhou","award":["135030538"],"award-info":[{"award-number":["135030538"]}]},{"name":"Independent Research and Development Project of Huai\u2019an Academy of Agricultural Sciences","award":["2020-SJ-003-YD15"],"award-info":[{"award-number":["2020-SJ-003-YD15"]}]},{"name":"Independent Research and Development Project of Huai\u2019an Academy of Agricultural Sciences","award":["CX(19)3027"],"award-info":[{"award-number":["CX(19)3027"]}]},{"name":"Independent Research and Development Project of Huai\u2019an Academy of Agricultural Sciences","award":["YZ2019042"],"award-info":[{"award-number":["YZ2019042"]}]},{"name":"Independent Research and Development Project of Huai\u2019an Academy of Agricultural Sciences","award":["0022022001H"],"award-info":[{"award-number":["0022022001H"]}]},{"name":"Independent Research and Development Project of Huai\u2019an Academy of Agricultural Sciences","award":["135030538"],"award-info":[{"award-number":["135030538"]}]},{"name":"Innovation Cultivation Fund of Yangzhou University","award":["2020-SJ-003-YD15"],"award-info":[{"award-number":["2020-SJ-003-YD15"]}]},{"name":"Innovation Cultivation Fund of Yangzhou University","award":["CX(19)3027"],"award-info":[{"award-number":["CX(19)3027"]}]},{"name":"Innovation Cultivation Fund of Yangzhou University","award":["YZ2019042"],"award-info":[{"award-number":["YZ2019042"]}]},{"name":"Innovation Cultivation Fund of Yangzhou University","award":["0022022001H"],"award-info":[{"award-number":["0022022001H"]}]},{"name":"Innovation Cultivation Fund of Yangzhou University","award":["135030538"],"award-info":[{"award-number":["135030538"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>The changes in the texture and flavor of lotus root were determined before and after boiling, steaming and frying. Compared to fresh lotus root, all three kinds of cooking decreased the hardness and springiness, and frying significantly enhanced the gumminess, chewiness and cohesiveness. The flavor components, such as flavor amino acids, nucleotides and their taste character in lotus roots, were determined by liquid chromatography and electronic tongue. The amino acids and nucleotide contents of fresh lotus root were 20.9 and 0.07 \u03bcg\/kg, respectively. The content of flavor substances in lotus roots decreased obviously, and the texture characteristics decreased after boiling and steaming. After deep-frying for 2 min, the free amino acids and nucleotide contents of lotus root were 32.09 and 0.85 \u03bcg\/kg, respectively, which were the highest in all cooking methods. The contents of volatile flavor components and their smell character in lotus roots were determined by GC-MS and electronic nose. There were 58 kinds of flavor compounds identified in fresh lotus root, mainly alcohols, esters and olefins. The total amount of volatile flavor compounds decreased, and new compounds, such as benzene derivatives, were produced in lotus roots after boiling and steaming. After deep-frying, the content of volatile flavor compounds in lotus root increased significantly, especially the aldehyde volatile flavor compounds. The production of pyran, pyrazine and pyridine volatile flavor compounds made the lotus root flavor unique and delicious. The taste and smell character of lotus roots before and after cooking were effectively separated by an electronic tongue, nose and PCA analysis; the results suggested the boiled lotus root exhibited the most natural and characteristic taste and smell among the four groups.<\/jats:p>","DOI":"10.3390\/foods12102012","type":"journal-article","created":{"date-parts":[[2023,5,17]],"date-time":"2023-05-17T01:52:41Z","timestamp":1684288361000},"page":"2012","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":16,"title":["Changes in the Texture and Flavor of Lotus Root after Different Cooking Methods"],"prefix":"10.3390","volume":"12","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-7656-4791","authenticated-orcid":false,"given":"Chunlu","family":"Qian","sequence":"first","affiliation":[{"name":"Department of Food Science and Engineering, School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yaying","family":"Jiang","sequence":"additional","affiliation":[{"name":"Department of Food Science and Engineering, School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yan","family":"Sun","sequence":"additional","affiliation":[{"name":"Department of Food Science and Engineering, School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiaodong","family":"Yin","sequence":"additional","affiliation":[{"name":"Huaiyin Institute of Agricultural Sciences in Xuhuai Area of Jiangsu, Huaian 223001, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9709-5047","authenticated-orcid":false,"given":"Man","family":"Zhang","sequence":"additional","affiliation":[{"name":"Department of Food Science and Engineering, School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Juan","family":"Kan","sequence":"additional","affiliation":[{"name":"Department of Food Science and Engineering, School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9437-7671","authenticated-orcid":false,"given":"Jun","family":"Liu","sequence":"additional","affiliation":[{"name":"Department of Food Science and Engineering, School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lixia","family":"Xiao","sequence":"additional","affiliation":[{"name":"Department of Food Science and Engineering, School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Changhai","family":"Jin","sequence":"additional","affiliation":[{"name":"Department of Food Science and Engineering, School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiaohua","family":"Qi","sequence":"additional","affiliation":[{"name":"Department of Horticulture, College of Horticulture and Landscape Architecture, Yangzhou University, Yangzhou 225009, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Wenfei","family":"Yang","sequence":"additional","affiliation":[{"name":"Huaiyin Institute of Agricultural Sciences in Xuhuai Area of Jiangsu, Huaian 223001, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2023,5,16]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"383","DOI":"10.1080\/10942912.2019.1588295","article-title":"Antioxidant effects of lotus (Nelumbo nucifera) root and leaf extracts and their application on pork patties as inhibitors of lipid oxidation, alone and in combination","volume":"22","author":"Shin","year":"2019","journal-title":"Int. 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