Detection of Changes in Taste Components During Noodle Preparation and Dough Aging

Background and Objectives The properties of wheat flour significantly influence the taste of udon noodles, which are traditionally made from wheat flour and saltwater. Taste is a key factor in consumer acceptance of udon noodles. The objective of this study was to quantitatively characterize changes in non‐volatile taste components during udon noodle processing, focusing on differences among wheat flours and the effects of dough aging. Findings Changes in taste components were analyzed using LC‐MS. The contents of amino acids and saccharides increased during dough preparation and increased with extended aging. However, the contents of all detected compounds decreased during boiling. These changes were pronounced in high‐ash flour samples compared to low‐ash ones. Taste profiles of boiled noodles were similar to those of the dough at corresponding aging times. Conclusions Increases in amino acids and saccharides associated with aging (more pronounced in high‐ash flour), together with their partial loss during boiling, largely shape the taste component profile of boiled udon noodles. Significance and Novelty This study provides novel insights into the role of dough aging in taste development and establishes a basis for optimizing processing conditions related to taste components through targeted processing controls.