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標題: Nonvolatile Taste Components of Culinary-Medicinal Maitake Mushroom, Grifola frondosa (Dicks.:Fr.) S.F. Gray
作者: 毛正倫
Huang, S.J.
Tsai, S.Y.
Lin, S.Y.
Liang, C.H.
Mau, J.L.
關鍵字: culinary-medicinal mushrooms;maitake mushroom;Grifola frondosa;Grifola-fermented wheat;soluble sugar;free amino acids;5;'-nucleotides;equivalent umami concentration;solid-state fermentation;nutritional-value;mycelium;food
Project: International Journal of Medicinal Mushrooms
期刊/報告no:: International Journal of Medicinal Mushrooms, Volume 13, Issue 3, Page(s) 265-272.
Culinary-medicinal maitake mushroom Grifola frondosa (Dicks.: Fr.) S.F. Gray mycelium was inoculated into wheat, a new product was formed after fungal fermentation, and its nonvolatile taste components were studied. Contents of crude ash, fat, fiber, and protein were higher in fruit bodies and mycelia, whereas carbohydrate contents were higher in the uninoculated and fermented wheat. Contents of total soluble sugars and polyols were 234.06, 111.70, 88.58, and 28.83 mg/g for fermented wheat, fruiting bodies, mycelia, and wheat, respectively. Contents of total free amino acids were in the descending order of mycelia > fermented wheat > fruiting bodies > wheat. Contents of total 5'-nucleotides were in the descending order: fruiting bodies > mycelia > fermented wheat > wheat. Based on the results obtained, fruiting bodies and mycelia possessed highly intense umami taste. Overall, as a result of solid-state fermentation, fermented wheat contained more taste components and a higher equivalent umami concentration than wheat did.
ISSN: 1521-9437
Appears in Collections:食品暨應用生物科技學系

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