Non-volatile flavour components of Ganoderma tsugae

Tseng, Yi-Hsiung; Lee, Yu-Ling; Li, Ruei-Chian; Mau, Jeng‐Leun

doi:10.1016/j.foodchem.2004.03.054

Cited by 89 publications

(53 citation statements)

References 14 publications

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“…Two hundred and fifty grams (250 g) had the highest value (82.97%) for total free amino acids, then 150 g/90 ml with 76.93% and finally 300 g/90 ml with 73.37%. The free amino acids groupings, based on their taste characteristics as described by Tseng et al (2005), are shown in Figure 3. One hundred and fifty grams (150 g) had the highest value (27.74%) for monosodium glutamate free amino acid, then 300 g/90 ml with 25.24% and the least was in sweet for two classes of free amino acid (sweet and bitter).…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

An attempt towards standardization of the production process of dawadawan botso (a fermented condiment)

Ibrahim¹,

Pedovoah²,

Bawa³

et al. 2014

Afr. J. Biotechnol.

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Section: Resultsmentioning

confidence: 99%

“…This was done in accordance to the taste characteristics described by Tseng et al (2005), amino acids were grouped as MSG-like (monosodium glutamate-like) (Asp+Glu), sweet (Ala+Gly+Ser+Thr), bitter (Arg+His+Ile+Leu+Met+Phe+Trp+Try+Val), and tasteless (Cys+Lys+Pro).…”

Section: Grouping Of Free Amino Acidmentioning

confidence: 99%

An attempt towards standardization of the production process of dawadawan botso (a fermented condiment)

Ibrahim¹,

Pedovoah²,

Bawa³

et al. 2014

Afr. J. Biotechnol.

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“…The total amino acids were 75.23 %, 62.37 % and 47.66 % for alcalase hydrolysate, flavourzyme hydrolysate and mud clam flesh, respectively. The amino acids grouping based on their taste characteristic as described by Tseng et al [17] are shown in Table 2. The bitter amino acid was predominant taste in those three samples.…”

Section: Amino Acids Contentmentioning

confidence: 99%

“…Therefore, alcalase hydrolysate was bitterer than flavourzyme hydrolysate which is in line with sensory analysis. Values are expressed as means ± standard deviation from triplicate determinations, *Amino acids grouping based on taste as described by [17]. …”

Section: Sodium Dodecyl Sulphate Polyacrylamide Gel Electrophoresis (mentioning

confidence: 99%

SENSORY CHARACTERISTICS OF MUD CLAM (Polymesoda erosa) HYDROLYSATE

Ismail

Mustakim

2016

MJAS

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Mud clam (Polymesoda erosa) was hydrolysed using two different microbial enzymes; alcalase and flavourzyme. The volatile compounds, amino acids and molecular weight associated with umami and bitter taste in mud clam hydrolysate were determined by head space solid phase micro-extraction gas chromatography (HS-SPME-GCMS), High performance liquid chromatography (HPLC) and sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE). The characteristics of hydrolysates produced using alcalase and flavourzyme were compared. In total, eighteen, seven and six volatile compounds were identified in the flesh, alcalase hydrolysate and flavourzyme hydrolysate, respectively. 2-piperidinone volatile compound content which is associated with bitterness was 6.79 % in alcalase hydrolysate and 3.78 % in flavourzyme hydrolysate. SDS-PAGE results showed that alcalase hydrolysate contains smaller peptide (<52 kDa) compared to flavourzyme hydrolysate (<126 kDa). In addition, sensory analysis using quantitative descriptive analysis (QDA) showed that flavourzyme hydroysate was the least bitter but elicited more umami taste compared to alcalase hydrolysate. Further treatments are still needed to enhance umami taste and to remove bitter taste in mud clam hydrolysate.Keywords: mud clam hydrolysate, volatile compounds, amino acids, molecular weight, sensory Abstrak Lokan (Polymesoda erosa) telah dihidrolisiskan menggunakan dua microbial enzim yang berbeza; alcalase dan flavourzyme. Sebatian meruap, asid amino dan berat molekul yang dikaitkan dengan umami dan rasa pahit di dalam hidrolisat lokan ditentukan oleh ruang kepala pepejal mikro fasa kromatografi gas (HS-SPME-GCMS), cecair kromatografi berprestasi tinggi (HPLC) dan elektroforesis gel sodium dodekil sulfat poliakrimida (SDS-PAGE). Ciri -ciri hidrolisat dihasilkan menggunakan alcalase dan flavourzyme dibandingkan. Secara keseluruhan, lapan belas, tujuh dan enam sebatian meruap telah dikenal pasti dalam masing -masing pada isi lokan, hidrolisat alcalase dan hidrolisat flavourzyme. Kandungan sebatian meruap; 2-piperidinone yang dikaitkan dengan kepahitan adalah 6.79 % pada hidrolisat alcalase dan 3.78 % pada hidrolisat flavourzyme. Keputusan SDS-PAGE menunjukkan hidrolisat alcalase mengandungi peptida yang lebih kecil (<52 kDa) berbanding hidrolisat flavourzyme (<126 kDa). Di samping itu, analisis deria menggunakan kuantitatif deskriptif analisis (QDA) menunjukkan bahawa hidrolisat flavourzyme adalah yang paling kurang pahit dan memberi rasa umami yang lebih berbanding hidrolisat alcalase. Penambahbaikan lanjut masih diperlukan untuk meningkatkan rasa umami dan untuk menghilangkan rasa pahit dalam hidrolisat lokan.Kata kunci: hidrolisat lokan, sebatian meruap, asid amino, berat molekul, deria

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“…Tseng et al (2005) classified free amino acid in food to umami (aspartic acid, glutamic acid), sweet (serine, glycine, threonine, alanine), bitter (valine, methionine, isoleucine, leucine, phenylalanine, histidine, arginine), and others (Glutamine, tyrosine, systine, lysine and proline). In our study, glutamic acid, umami taste, of Hanwoo and Angus had significantly higher percentage than Holstein beef at storage day 7 and 14 (p<0.05).…”

Section: A-bmentioning

confidence: 99%

Comparison of Meat Quality Traits, Free Amino Acid and Fatty Acid on Longissimus Lumborum Muscles from Hanwoo, Holstein and Angus Steers, Fattened in Korea

Jeong¹,

Oh²,

Seong³

et al. 2012

Korean Journal for Food Science of Animal Resources

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This study was conducted to compare meat quality traits related to the tenderness of longissimus muscles obtained from domestic and imported steers. A total of 12 steers from three breeds were slaughtered, and were graded as quality grade 2. They were composed of 4 Hanwoo and 4 Holstein steers (domestic) as well as 4 Angus steers (imported from Australia and gained for six months in Korea until slaughtered). The longissimus lumborum muscles were separated and were stored at 4 o C for 7 and 14 d. Sarcomere length of Hanwoo was significantly shorter than Holstein and Angus at storage day 14 (p<0.05). The myofibrillar index was significantly lower on Hanwoo than Angus at ageing day 7, and was significantly lower than Holstein and Angus steers at storage day 14 (p<0.05). Total collagen contents of Hanwoo and Angus steers were significantly higher than Holstein on storage day 7 (p<0.05), whereas soluble collagen contents of Holstein were significantly higher than Hanwoo and Angus on storage days 7 and 14 (p<0.05). There was no significant difference in the fatty acid composition of the three breeds (p>0.05). Glutamic acid contents of Hanwoo and Angus steers were higher than those of Holstein steers at ageing day 7 and 14 (p<0.05). The results of this study have shown that there were no dramatic differences between beef from the three breeds that were fattened for 6 months under equal conditions.

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Non-volatile flavour components of Ganoderma tsugae

Cited by 89 publications

References 14 publications

An attempt towards standardization of the production process of dawadawan botso (a fermented condiment)

An attempt towards standardization of the production process of dawadawan botso (a fermented condiment)

SENSORY CHARACTERISTICS OF MUD CLAM (Polymesoda erosa) HYDROLYSATE

Comparison of Meat Quality Traits, Free Amino Acid and Fatty Acid on Longissimus Lumborum Muscles from Hanwoo, Holstein and Angus Steers, Fattened in Korea

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