The nitrogenous constituents of the dehydrated mushroom, Boletus edulis, and their relation to flavour
The nitrogenous constituents of the dehydrated mushroom, Boletus edulis, and their relation to flavour
复制标题
DOI：
10.1002/jsfa.2740160503
复制
发表时间：
1965-05
影响因子：
4.1
通讯作者：
J. Craske;F. Reuter
中科院分区：
文献类型：
--
作者：
J. Craske;F. Reuter
脱水牛肝菌的蒸汽蒸馏产生了一种“风味精华”，其中仅含有样品中的异味成分，让人想起城市煤气和/或橡胶。发现真正的蘑菇风味是非挥发性的，蒸馏后的残留物的风味强度没有减弱。大约一半的样品是水溶性的，并且该提取物包含所有风味成分。通过离子交换技术将它们浓缩成碱性级分，并进一步通过置换展开离子交换色谱技术分离成含有碱性逐渐增加的氨基酸的级分。最基本的化合物尝起来最具蘑菇特色，但很明显，所有含氮成分都对整体风味做出了贡献。高碱性氨基酸的贡献被认为特别重要，因为人们发现它们的味道在口中久久不散，因此比仅考虑通过阈值稀释技术测量的味道强度所预期的味道更强烈。
Steam distillation of dehydrated Boletus edulis gave a ‘flavour essence’ which contained only the off-flavour components of the sample and was reminiscent of town gas and/or rubber. The true mushroom flavour was found to be non-volatile, the residue after distillation being of undiminished flavour intensity. About half of the sample was water soluble and this extract contained all of the flavour components. These were concentrated into the basic fraction by an ion-exchange technique, and further separated into fractions containing amino-acids of progressively increasing basicity by a displacement development ion-exchange chromatographic technique. The most basic compounds tasted most characteristically of mushrooms, but it was clear that all the nitrogenous constituents contributed something to the overall flavour profile. The contribution of the highly basic amino-acids is considered to be especially important as it was found that their flavours lingered in the mouth and were therefore savoured more strongly than would be expected simply from a consideration of their taste intensity as measured by threshold dilution technique.