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標題: Non-volatile flavour components of Ganoderma tsugae
作者: 毛正倫
Tseng, Y.H.
Lee, Y.L.
Li, R.C.
Mau, J.L.
關鍵字: Ganoderma tsugae;soluble sugars;free amino acids;5 '-nucleotides;taste components;agaricus-bisporus;amino-acids;mushrooms;5'-nucleotides
Project: Food Chemistry
期刊/報告no:: Food Chemistry, Volume 90, Issue 3, Page(s) 409-415.
Ganoderma tsugae Murrill are currently popular and used in the formulation of nutraceuticals and as functional foods. The nonvolatile components in the form of mature and baby fruit bodies (Ling chih), mycelia and fermentation filtrate from submerged culture were studied. Mycelia and filtrate contained significantly higher moisture contents (10.3% and 19.8%) and higher contents of carbohydrates, reducing sugars, crude ash and crude protein. Four forms of G. tsugae contained from 7.65% to 10.1% dry weight of total soluble sugars and polyols. Total free amino acid contents ranged from 2.50 to 149 mgg(-1) dry weight and in the descending order of filtrate, mycelia, baby Ling chih and Ling chih. Contents of monosodium, glutamate-like components ranged from 0.16 to 26.0 mgg(-1) whereas, contents of sweet components ranged from 0.50 to 24.6 mgg(-1). The bitter components were predominant. Contents of total and flavour 5'-nucteotides were high in filtrate (5.48 and 3.10 mgg(-1), respectively). The umami intensities were expected to be in the descending order of filtrate, mycelia, baby Ling chih and Ling chih. (C) 2004 Elsevier Ltd. All rights reserved.
ISSN: 0308-8146
DOI: 10.1016/j.foodchem.2004.03.054
Appears in Collections:食品暨應用生物科技學系

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