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標題: Nonvolatile taste components of Grifola frondosa, Morchella esculenta and Termitomyces albuminosus mycelia
作者: Tsai, S.Y.
Weng, C.C.
Huang, S.J.
Chen, C.C.
Mau, J.L.
關鍵字: Grifola frondosa;Morchella esculenta;Termitomyces albuminosus;soluble;sugars;free amino acids;5 '-nucleotides;equivalent umami;concentration;mushrooms;food
Project: Lwt-Food Science and Technology
期刊/報告no:: Lwt-Food Science and Technology, Volume 39, Issue 10, Page(s) 1066-1071.
Three species of mushroom mycelia are commercially available in Taiwan, namely Grifola frondosa (maitake), Morchella esculenta (morel), and Termitomyces albuminosus (termite mushroom), and their nonvolatile taste components were studied. All mycelia were high in contents of carbohydrate, crude fat and protein but low in contents of crude ash and fiber. Arabitol, glucose, mannitol and trehalose were detected in these three mycelia, and total amounts of sugars and polyols were 63.69-83.89 mg/g. Total free amino acid contents in three mycelia ranged from 35.67 to 50.37 mg/g. The monosodium glutamate-like components of G. frondosa mycelia (6.51 mg/g) was approximately twofold higher than M. esculenta and T albuminosus mycelia (3.58 and 3.11 mg/g, respectively). As compared with other components, sweet and bitter components were much higher in these three mycelia. Contents of total 5'-nucleotides in these three mycelia ranged from 13.32 to 26.19 mg/g and were in the descending order of T albuminosus > M. esculenta > G. frondosa. Equivalent umami concentration of T albuminosus mycelia was higher than those of G. frondosa and M. esculenta mycelia. Overall, three mycelia 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.2005.07.017
Appears in Collections:食品暨應用生物科技學系

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