Recent developments on umami ingredients of edible mushrooms – A review

Yin, Zhiwei; Venkitasamy, Chandrasekar; Pan, Zhongli; Wang, Wei

doi:10.1016/j.tifs.2013.08.002

Cited by 198 publications

(143 citation statements)

References 75 publications

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“…[ 10] The total content of 5-IMP and 5-GMP in sample NM was approximately in the same range as that reported in a previous study, [12] while, in the same study, the content of 5-XMP was higher than that found in the present study. This difference may be attributed to many factors such as conditions of growth, post-harvest conditions, and maturity.…”

Section: Resultssupporting

confidence: 88%

“…[5,9] Edible mushroom, with its umami taste, is considered a good source of umami enhancers and was reported as a promising potential for application in food spices industry. [10] Agaricus bisporus (A. bisporus) was reported amongst the most widely cultivated edible mushroom species. [11] The taste components such as soluble sugars, free amino acids, and 5-nucleotides of A. bisporus had been reported.…”

Section: Introductionmentioning

confidence: 99%

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Influence of extracted 5-nucleotides on aroma compounds and flavour acceptability of real beef soup

El-Aleem

Taher

Lotfy

et al. 2017

International Journal of Food Properties

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Real beef soup samples were separately supplemented with 5-nucleotides extracted from mushroom before and after extraction of soluble sugars (NM and NMs, respectively) and yeast extract. Headspace volatiles and flavour palatability of each sample were compared with beef soup supplemented with 5-IMP and control sample. Each investigated enhancer revealed significant release of thiol-containing compounds. 3-Mercapto-2-butanone was the major identified compound in the headspace volatiles of all samples. However, the sample supplemented with 5-IMP + NM showed the highest release of this compound followed by S-NM compared with other samples. The high palatability of sample S-NM may be correlated to the high content of 2-methyl-3-furanthiol.ARTICLE HISTORY

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Section: Resultssupporting

confidence: 88%

Section: Introductionmentioning

confidence: 99%

Influence of extracted 5-nucleotides on aroma compounds and flavour acceptability of real beef soup

El-Aleem

Taher

Lotfy

et al. 2017

International Journal of Food Properties

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“…Sweet, salty, sour and bitter are main tastes, which could be perceived by human beings gustatory system. In recent years, umami taste has been introduced as the fifth taste (1,2).…”

Section: Introductionmentioning

confidence: 99%

Effect of Substitution of Sugar by High Fructose Corn Syrup on the Physicochemical Properties of Bakery and Dairy Products: A Review

Zargaraan

Kamaliroosta²,

Yaghoubi³

et al. 2016

Nutr Food Sci Res

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A B S T R A C THigh fructose corn syrup (HFCS) is commonly found in soft drinks and juice beverages, as well as in many pre-packaged foods such as breakfast cereals, baked goods and dairy desserts. Historically, sucrose (table sugar) was primarily added to processed foods and beverages as the sweetening agent. In recent years, the use of HFCS has significantly increased in popularity due to its sweetness, ability to enhance flavor and shelf life, and its low cost. HFCF made by enzymatic isomerization of glucose to fructose was introduced as HFCS-42 (42% fructose) and HFCS-55 (55% fructose) and opened a new frontier for the sweetener and soft drink industries. Using a glucose isomerase, the starch in corn can be efficiently converted into glucose and then to various amounts of fructose. Hydrolysis of sucrose produces a 50:50 molar mixture of fructose and glucose. The primary difference is that these monosaccharides exist free in solution in HFCS, but in sucrose bonded together. The disaccharide sucrose is easily cleaved in the small intestine, so free fructose and glucose are absorbed from both sucrose and HFCS. The advantage to food manufacturers is that the free monosaccharide in HFCS provides better flavor enhancement, stability, freshness, texture, color, pourability, and consistency in foods in comparison to sucrose. The development of these inexpensive, sweet corn-based syrups made it profitable to replace sucrose (sugar) and simple sugars with HFCS in our diet. In the present study, the replacement of sucrose with HFCS and its effect on the functionality and organoleptic properties of different food products were reviewed.

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“…Penyedap rasa komersial sebagian besar terbuat dari bahan berupa asam amino L atau garamnya dan 5-nukleotida (5-IMP dan 5-GMP) (Zhang et al, 2013). Garam asam amino L yang banyak digunakan sebagai bahan penyedap rasa adalah monosodium glutamate (MSG).…”

Section: Pendahuluanunclassified

SIFAT-SIFAT SEASONING ALAMI JAMUR MERANG (Volvariella volvaceae) TERFERMENTASI MENGGUNAKAN TAPIOKA TEROKSIDASI SEBAGAI BAHAN PENGISI

Praptiningsih

Palupi

Lindriati

et al. 2017

J-AGT

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Recent developments on umami ingredients of edible mushrooms – A review

Cited by 198 publications

References 75 publications

Influence of extracted 5-nucleotides on aroma compounds and flavour acceptability of real beef soup

Influence of extracted 5-nucleotides on aroma compounds and flavour acceptability of real beef soup

Effect of Substitution of Sugar by High Fructose Corn Syrup on the Physicochemical Properties of Bakery and Dairy Products: A Review

SIFAT-SIFAT SEASONING ALAMI JAMUR MERANG (Volvariella volvaceae) TERFERMENTASI MENGGUNAKAN TAPIOKA TEROKSIDASI SEBAGAI BAHAN PENGISI

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