Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/61819
標題: Flavor compounds in king oyster mushrooms Pleurotus eryngsii
作者: Mau, J.L.
毛正倫
Lin, Y.P.
Chen, P.T.
Wu, Y.H.
Peng, J.T.
關鍵字: Pleurotus eryngii
king oyster mushrooms
flavor
volatile compounds
soluble sugars
free amino acids
5 '-nucleotides
期刊/報告no:: Journal of Agricultural and Food Chemistry, Volume 46, Issue 11, Page(s) 4587-4591.
摘要: King oyster mushrooms (Pleurotus eryngii) were divided into three parts: large fruiting bodies (LFB), small fruiting bodies (SFB), and the base. LFB comprised 79.90% of total weight, whereas the base comprised 15.47%. Volatile compounds found were 3-octanone, 1-octen-3-one, 3-octanol, 1-octen-3-ol, benzaldehyde, l-octanol, and 2-octen-1-ol; the major compound in LFB and SFB was benzaldehyde. Both LFB and SFB contained high amounts of total free amino acids. Sweet and bitter components were comparable in the three parts, whereas monosodium glutamate-like components were high in LFB and SFB. Six 5'-nucleotides were found in three parts, of which 5'-cytosine monophosphate was the highest. Flavor 5'-nucleotide contents in LFB and SFB were comparable and higher than those in the base. In this study, LFB and SFB were similar in their proximate compositions, volatile compounds, and taste components.
URI: http://hdl.handle.net/11455/61819
ISSN: 0021-8561
文章連結: http://dx.doi.org/10.1021/jf980508+
Appears in Collections:食品暨應用生物科技學系

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