ArticleFood chemistry: X2024
Effect of cooking methods on volatile compounds and texture properties in millet porridge.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Spatiotemporal evolution of aroma compounds in egg white and yolk of preserved eggs during pickling.Food chemistry: X · 2026Article
- Analysis of microstructure, starch properties, and volatilomicse reveals the effect of nitrogen fertilizer on cooking quality of proso millet.Food chemistry: X · 2025Article
- Comparative analysis of the aroma characteristics of three different cultivars of guavas under different storage conditions using HS-SPME-GC-MS and HS-GC-IMS.Food chemistry: X · 2025Article
- Analysis of Flavor Differences BetweenFoods (Basel, Switzerland) · 2025Article
- Progress in flavor research in food: Flavor chemistry in food quality, safety, and sensory properties.Food chemistry: X · 2025Article
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Authors and funding
18 authors.
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Abstract
To instruct the production of millet porridge, the effect of cooking methods on flavor and texture of millet porridge was investigated. A total of 91 volatiles were detected and most volatile compounds decreased with cooking time, e.g. alcohols. The esters as major volatiles had a high content in electric rice cooker (IC). Multiple chemometric results indicated that volatiles from different cooking methods were distinguished respectively. Texture analysis indicated that the hardness of millet porridge prepared in IC had a more dominant decrease trend than electromagnetic oven and the electric pressure cooker before 40 min. In conclusion, different cooking methods had a more significant influence on the volatiles than cooking time, while the texture is opposite. The comprehensive sensory score reached its peak in IC-30 min. The comprehensive sensory scores of IC and EC decreased with the prolongation of cooking time. This study helps to improve the sensory attributes of millet porridge.
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