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標題: Nonvolatile taste components of fruit bodies and mycelia of Cordyceps militaris
作者: Huang, S.J.
Tsai, S.Y.
Lee, Y.L.
Mau, J.L.
關鍵字: Cordyceps militaris;soluble sugars;free amino acids;5 '-nucleotides;equivalent umami concentration;3'-deoxyadenosine cordycepin;nuclear-rna;mushrooms;cells;metabolism;growth;food
Project: Lwt-Food Science and Technology
期刊/報告no:: Lwt-Food Science and Technology, Volume 39, Issue 6, Page(s) 577-583.
Cordyceps militaris (L.) Link (Clavicipitaceae), northern Cordyceps, is currently available in Taiwan for use in the formulation of nutraceuticals and functional foods. The nonvolatile components in the form of fruit bodies and mycelia were Studied. Both fruit bodies and mycelia were high in contents of carbohydrate, crude fiber and crude protein. Content of total sugars and polyols were 260.64 and 189.82 mg/g for fruit bodies and mycelia, respectively. Mannitol content was the highest in both fruit bodies and mycelia (117.66 and 112.55 mg/g, respectively). Contents of total free amino acids in Fruit bodies and mycelia were 48.15 and 67.63 mg/g, respectively. The content of monosodium glutamate (MSG)-like components in fruit bodies (10.60 mg/g) was higher than that in mycelia (2.70mg/g). The contents of total and flavor 5'-nucleotides were high in mycelia (26.27 and 9.34 mg/g, respectively). Equivalent umami concentrations of fruit bodies and mycelia were similar, and equivalent to the umami intensity given by 6.08 and 6.22 g of MSG, respectively. Overall, both fruit bodies and mycelia of northern Cordyceps possessed highly intense umami taste. (c) 2005 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.
ISSN: 0023-6438
DOI: 10.1016/j.lwt.2005.05.002
Appears in Collections:食品暨應用生物科技學系

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