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

TL;DR

This study examines how processing and lysine addition affect the flavor of lotus root powder during drying and baking.

Contribution

The study identifies specific volatile compounds and metabolites influenced by lysine supplementation during lotus root powder processing.

Findings

Lysine addition increased specific flavor compounds like 1-octen-3-one and linalool oxide.

Processing stages significantly increased browning intermediates and volatile compounds.

345 differential metabolites and 49 key volatiles were identified across processing stages.

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.

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•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.

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.

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