Comparison of umami-taste active components in the pileus and stipe of pine-mushrooms (Tricholoma matsutake Sing.) of different grades
Comparison of umami-taste active components in the pileus and stipe of pine-mushrooms (Tricholoma matsutake Sing.) of different grades
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DOI：
10.1016/j.foodchem.2009.05.084
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发表时间：
2010-02-01
期刊：
影响因子：
8.8
通讯作者：
Kim, Young-Suk
中科院分区：
文献类型：
--
作者：
Cho, In Hee;Choi, Hyung-Kyoon;Kim, Young-Suk
松茸(Tricholoma matsutakage Sing.)按不同等级(一、二、三、四级)和不同部位(菌盖和柄)进行比较。鲜味活性氨基酸如天冬氨酸、谷氨酸的含量由高到低依次为二级、三级、四级和一级。鲜味活性5‘-核苷酸含量以二级松茸最高，一级松茸最低。菌盖中鲜味活性氨基酸和5‘-核苷酸的含量均高于菌柄，与松茸的等级无关。松茸的当量指感浓度范围为13.26(一级菌柄)~204.26 g(二级菌盖)/100g。本研究获得的所有定量数据与我们以前关于松茸指感强度的数据高度一致。(C)2009爱思唯尔有限公司。保留所有权利。
Umami-taste active components in pine-mushrooms (Tricholoma matsutake Sing.) were compared according to different grades (first, second, third, and fourth) and parts (pileus and stipe). The contents of umami-taste active free amino acids, such as aspartic acid and glutamic acid, decreased in the order of second grade > third grade > fourth grade > first grade. Also, the contents of umami-taste active 5'-nucleotides were highest and lowest in pine-mushrooms of second and first grades, respectively. All the contents of umami-taste active amino acids and 5'-nucleotides were higher in the pileus than in the stipe, irrespective of pine-mushroom grades. Equivalent umami concentration values of pine-mushrooms ranged from 13.26 (in the stipe of first grade) to 204.26 g (in the pileus of second grade) per 100 g. All the quantitative data obtained in this study are highly consistent with our previously data on umami sensory intensities of pine-mushrooms. (C) 2009 Elsevier Ltd. All rights reserved.