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標題: Non-volatile taste components of Agaricus blazei, Antrodia camphorata and Cordyceps militaris mycelia
作者: 毛正倫
Chang, H.L.
Chao, G.R.
Chen, C.C.
Mau, J.L.
關鍵字: mushroom mycelia;Agaricus blazei;Antrodia camphorata;Cordyceps;militaris;soluble sugars;free amino acids;5 '-nucleotides
Project: Food Chemistry
期刊/報告no:: Food Chemistry, Volume 74, Issue 2, Page(s) 203-207.
Three non-Ganoderma medicinal mushrooms are currently popular in Taiwan, including Brazilian mushroom (Agaricus blazei), chang-chih (Antrodia camphorata) and northern caterpillar fungus (Cordyceps militaris). The moisture contents of three dry mycelia ranged widely from 6.65 to 14.91%. All mycelia were high in carbohydrate content with chang-chih being the highest. The protein contents ranged from 9.49 to 29.1%. Soluble sugars found were arabitol, glucose and trehalose, and the contents exceeded 10%. Total free amino acid contents ranged from 7.01 to 11.1 mg g(-1) dry weight. Contents of monosodium glutamate-like components were relatively low and similar in Brazilian mushroom and chang-chih, but high in northern Cordyceps. Contents of bitter components were significantly high in Brazilian mushroom and northern Cordyceps. Contents of flavour 5'-nucleotides were similarly high in chang-chih and northern Cordyceps, and low in Brazilian mushroom. The three mushroom mycelia had different proximate compositions. However, northern Cordyceps and chang-chih might exhibit similar umami and sweet tastes. (C) 2001 Elsevier Science Ltd. All rights reserved.
ISSN: 0308-8146
DOI: 10.1016/s0308-8146(01)00127-3
Appears in Collections:食品暨應用生物科技學系

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