Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/61867
標題: Composition and non-volatile taste components of Hypsizigus marmoreus
作者: Lee, Y.L.
毛正倫
Jian, S.Y.
Mau, J.L.
關鍵字: Hypsizigus marmoreus
Mushroom
Mycelium
Taste component
free amino-acids
agaricus-bisporus
flavor compounds
hypsizygus-marmoreus
chemical-composition
fruit-body
mushrooms
5'-nucleotides
products
mycelium
期刊/報告no:: Lwt-Food Science and Technology, Volume 42, Issue 2, Page(s) 594-598.
摘要: Two strains of Hypsizigus marmoreus (Peck.) Bigelow (Tricholomataceae) are successfully cultivated and commercially available in Taiwan, and their composition and non-volatile taste components of fruit bodies and mycelia were studied. Both fruit bodies were higher than mycelia in contents of carbohydrate, ash and fiber but lower in contents of fat and protein. Total sugar and polyol contents were 45.47-91.50 mg/g and total free amino acid contents were in the descending order of white strain fruit bodies (122.97) > normal strain fruit bodies (95.94) > white strain mycelia (53.20) > normal strain mycelia (46.87 mg/g). Monosodium glutamate-like components of both fruit bodies were 3-4-fold higher than those of both mycelia. Total 5'-nucleotides contents were 6.43-11.02 mg/g with white strain fruit bodies being the highest. Equivalent umami concentrations of both fruit bodies were higher than those of mycelia, Overall, H. marmoreus fruit bodies possessed highly intense umami taste. (C) 2008 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.
URI: http://hdl.handle.net/11455/61867
ISSN: 0023-6438
文章連結: http://dx.doi.org/10.1016/j.lwt.2008.09.003
Appears in Collections:食品暨應用生物科技學系

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