Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/61797
標題: Non-volatile taste components of several commercial mushrooms
作者: 毛正倫
Yang, J.H.
Lin, H.C.
Mau, J.L.
關鍵字: mushrooms;Flammulina velutipes;Lentinula edodes;Pleurotus;cystidiosus;Pleurotus ostreatus;soluble sugars;free amino acids;5;'-nucleotides;agaricus-bisporus;flavor compounds;amino-acids;5'-nucleotides
Project: Food Chemistry
期刊/報告no:: Food Chemistry, Volume 72, Issue 4, Page(s) 465-471.
摘要: 
Winter (strains white and yellow), shiitake (strains 271 and Taichung 1) and oyster mushrooms (abalone and tree oyster mushrooms) were collected from commercial sources. Strain yellow contained 26.7% of proteins (higher than other mushrooms). Shiitake and the two oyster mushrooms contained more than 60% of carbohydrates. Arabitol was found in the highest amounts only in winter mushrooms. Glucose, mannitol and trehalose were found in varied amounts. Total soluble sugar contents were in the order: winter mushrooms > shiitake > abalone and tree oyster mushrooms. Total contents of free amino acids also varied and ranged from 4.08 to 31.5 mg g(-1) dry weight. Contents of total 5'-nucleotides were similar in the two winter mushrooms, whereas the content of flavour 5'-nucleotides was higher in strain white. Contents of total and flavour 5'-nucleotides were higher in strain 271 than in strain Tainung 1. The two oyster mushrooms were comparable in contents of flavour 5'-nucleotides. The umami taste was in the order: strain 271 > winter mushrooms > two oyster mushrooms and strain Tainung 1. (C) 2001 Elsevier Science Ltd. All rights reserved.
URI: http://hdl.handle.net/11455/61797
ISSN: 0308-8146
DOI: 10.1016/s0308-8146(00)00262-4
Appears in Collections:食品暨應用生物科技學系

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