Non-volatile taste components of Agaricus blazei, Agrocybe cylindracea and Boletus edulis
Non-volatile taste components of Agaricus blazei, Agrocybe cylindracea and Boletus edulis
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DOI：
10.1016/j.foodchem.2007.07.080
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发表时间：
2008-04-01
期刊：
影响因子：
8.8
通讯作者：
Mau, Jeng-Leun
中科院分区：
文献类型：
--
作者：
Tsai, Shu-Yao;Tsai, Hui-Li;Mau, Jeng-Leun
台湾市场上有3种干蘑菇，分别是巴西蘑菇、黑木菇和甜蘑菇，并对它们的非挥发性味道成分进行了研究。所有蘑菇的碳水化合物、粗纤维和蛋白质含量均较高，粗灰分和脂肪含量较低。在这三种蘑菇中检测到阿拉伯糖醇、肌醇、甘露醇和海藻糖，而在双歧杆菌中未检测到葡萄糖。总可溶性糖和多元醇含量为150.33 ~ 225.08 mg/g。3种蘑菇的总游离氨基酸含量较低，在8.97 ~ 14.91 mg/g之间。甘油三酯类成分含量为1.24 ~ 4.40 mg/g，甘油三酯含量由高到低依次为白芷、白茅和毛蕊。白茅和白茅的总5′-核苷酸含量高于白茅，而风味5′-核苷酸含量高于白茅和白茅。三种蘑菇的等效鲜味浓度值为每100克10.46至135.90克。总的来说，这三种蘑菇都有很高的鲜味。(c) 2007 Elsevier Ltd.版权所有。
Three species of dried mushrooms are commercially available in Taiwan, namely Agaricus blazei (Brazilian mushroom), Agrocybe cylindracea (black popular mushroom) and Boletus edulis (king bolete), and their non-volatile taste components were studied. All mushrooms were high in contents of carbohydrate, crude fiber and protein but low in contents of crude ash and fat. Arabitol, myo-inositol, mannitol and trehalose were detected in these three mushrooms, whereas glucose was not found in B. edulis. Contents of total soluble sugars and polyols ranged from 150.33 to 225.08 mg/g. Total free amino acid contents were low in these three mushrooms and ranged from 8.97 to 14.91 mg/g. The contents of MSG-like components ranged from 1.24 to 4.40 mg/g were in the descending order of the A. blazei, A. cylindracea and B. edulis. Total 5'-nucleotides contents of A. blazei and A. cylindracea were higher than that of B. edulis whereas flavor 5'-nucleotides content of A. blazei was higher than those of A. cylindracea and B. edulis. Equivalent umami concentrations values in three mushrooms ranged from 10.46 to 135.90 g per 100 g. Overall, these three mushrooms possessed highly umami taste. (c) 2007 Elsevier Ltd. All rights reserved.