Non-volatile taste components of several cultivated mushrooms

Li, Wen; Gu, Zhen Xin; Yang, Yan; Zhou, Shuai; Liu, Yanfang; Zhang, Jingsong

doi:10.1016/j.foodchem.2013.08.006

Cited by 97 publications

(84 citation statements)

References 17 publications

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“…The umami concentrations (EUC) of Dezhou Braised chicken during processing were calculated to evaluate the umami intensity based on the amounts of according nucleotides and amino acids (Figure ). During processing, the values ranged from 4.84 to 6.71 g MSG/100 g wet weight, with a final quantity of 4.89 g MSG/100 g. These values were higher than Chinese mitten crab (4.2 g MSG/100 g wet weight; Chen and Zhang ), although lower than some edible mushrooms (11.19 to 88.37 g MSG/100 g dry weight; Li and others ). Deep‐frying process and boiling steps leaded to significant increase in EUC value, although the low‐temperature braising processes showed no effects on the EUC values.…”

Section: Resultsmentioning

confidence: 94%

Evolution of Taste Compounds of Dezhou‐Braised Chicken During Cooking Evaluated by Chemical Analysis and an Electronic Tongue System

Liu

Wang

et al. 2017

Journal of Food Science

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This paper aimed to study the time course changes in taste compounds of Dezhou-braised chicken during the entire cooking process mainly consisting of deep-frying, high-temperature boiling, and low-temperature braising steps. For this purpose, meat samples at different processing stages were analyzed for 5'-nucleotides and free amino acids, and were also subjected to electronic tongue measurements. Results showed that IMP, Glu, Lys, and sodium chloride were the main compounds contributing to the taste attributes of the final product. IMP and Glu increased in the boiling step and remained unchanged in the following braising steps. Meanwhile, decrease in Lys content and increase in sodium chloride content were observed over time in both boiling and braising steps. Intensities for bitterness, saltiness, and Aftertaste-B obtained from the electronic tongue analysis were correlated with the concentrations of these above chemical compounds. Therefore, the electronic tongue system could be applied to evaluate the taste development of Dezhou-braised chicken during processing.

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Section: Resultsmentioning

confidence: 94%

Evolution of Taste Compounds of Dezhou‐Braised Chicken During Cooking Evaluated by Chemical Analysis and an Electronic Tongue System

Liu

Wang

et al. 2017

Journal of Food Science

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“…The oven temperature was maintained at 30°C, and the injection volume was 25 lL (Li et al, 2014b). for 45 min at room temperature (26°C).…”

Section: Assay Of Soluble Sugars and Polyolsmentioning

confidence: 99%

“…HPLC conditions were as follows: mobile phase, 0.01 M KH 2 PO 4 /H 3 PO 4 (pH 4.68); flow rate, 1.0 mL min À1 ; UV detection wavelength, 259 nm; oven temperature, 30°C; injection volume, 10 lL (Li et al, 2014b). The extraction was repeated with 20 mL deionised water, and the combined supernatants were filtered through a 0.22-lm cellulose membrane (Millipore) prior to analysis by HPLC equipped with an Ultimate AQ-C18 column (4.6 9 250 mm, 5 lm).…”

Section: Assay Of 5 0 -Nucleotidesmentioning

confidence: 99%

Effects of culture substrates on taste component content and taste quality of Lentinula edodes

Wen¹,

Chen²,

Yang³

et al. 2017

Int J of Food Sci Tech

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Summary In this research, the effects of culture substrates on taste component content of Lentinula edodes were studied, and the resulting taste quality of L. edodes was evaluated. The results revealed that single‐carbon and single‐nitrogen sources were beneficial to production of soluble sugars and polyols, organic acids and sweet amino acids, whereas a single‐carbon source was beneficial to essential amino acid production, and a mixed‐carbon source was beneficial to umami 5′‐nucleotides and high mushroom production yield. High C/N values were beneficial to trehalose, arabitol, malic acid, and succinic acid production, while low C/N values were beneficial to mannitol and citric acid production. L. edodes fruiting bodies, harvested from a culture substrate containing single carbon, high proportion of cereal bran, had a more palatable taste quality, while a substrate containing bagasse and low C/N values was not suitable for L. edodes cultivation due to unfavourable taste quality. These results provide cultivation information how to obtain fruiting bodies L. edodes with more taste components.

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“…Mushrooms are considered as valuable foods in many culture due to their unique flavor [1], taste [2,3], nutritional properties [4,5] and biological activities [6][7][8].…”

Section: Introductionmentioning

confidence: 99%

Comparative assessment of phytochemical composition, antioxidant and anticholinesterase activities of two Basidiomycota Truffle Fungi from Turkey

Deveci¹,

Çayan²,

Duru³

et al. 2018

mpj

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ABSTRACT:The aim of the present study was to compare phytochemical composition and biological activities of various extracts of two Basidiomycota truffle collected from Turkey. Analysis of phytochemical compositions in terms of phenolic and fatty acid compositions was determined using HPLC-DAD, GC and GC/MS. Fumaric (10.62, 4.12 µg/g) and protocatechuic acids (2.71, 20.50 µg/g) were identified as the major organic and phenolic acids in Chondrogaster pachysporus and Setchelliogaster tenuipes truffles. Linoleic acid (53.03 %) for C. pachysporus and palmitic acid (38.60 %) for S. tenuipes were found to be the most dominant fatty acids. The extracts were also tested for their antioxidant and anticholinesterase activities. As for antioxidant and anticholinesterase activity results, C. pachysporus truffle showed better activity than S. tenuipes. This work presents the first phytochemical study on C. pachysporus and S. tenuipes truffles and sheds light on their potential usage as the natural source in the food, pharmaceutical, and cosmetic industries.

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Non-volatile taste components of several cultivated mushrooms

Cited by 97 publications

References 17 publications

Evolution of Taste Compounds of Dezhou‐Braised Chicken During Cooking Evaluated by Chemical Analysis and an Electronic Tongue System

Evolution of Taste Compounds of Dezhou‐Braised Chicken During Cooking Evaluated by Chemical Analysis and an Electronic Tongue System

Effects of culture substrates on taste component content and taste quality of Lentinula edodes

Comparative assessment of phytochemical composition, antioxidant and anticholinesterase activities of two Basidiomycota Truffle Fungi from Turkey

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