Nonvolatile Taste Components of Ear Mushrooms

Jeng-Leun Mau; Kaun-Tzer Wu; Yu-Hsin Wu; Yen-Pin Lin

doi:10.1021/jf9805606

Nonvolatile Taste Components of Ear Mushrooms

Journal

Journal of Agricultural and Food Chemistry

Journal Volume

46

Journal Issue

11

Pages

4583-4586

Date Issued

1998-11

Date

1998-11

Author(s)

Jeng-Leun Mau

Kaun-Tzer Wu

Yu-Hsin Wu

Yen-Pin Lin

DOI

10.1021/jf9805606

URI

https://scholars.tari.gov.tw/handle/123456789/3971

Abstract

Five kinds of ear mushrooms are commercially available in Taiwan, including black, red, jin, snow, and silver ears. Ash contents ranged from 2.05 to 6.14% of dry weight. Carbohydrate contents ranged from 68.88 to 88.14%. The jin and snow ears contained high amounts of crude fat (4.48 and 4.54%, respectively). The jin and snow ears also contained high amounts of crude fiber (11.69 and 8.51%, respectively). Crude protein contents were high in the black and snow ears (15.46 and 12.53%, respectively). Ear mushrooms contained very low amounts of soluble sugars but high amounts of other reducing sugars. Total free amino acid contents ranged from 0.53 to 1.24 mg/g. Monosodium glutamate-like component contents ranged from 0.05 to 0.34 mg/g. Sweet component contents ranged from 0.17 to 0.50 mg/g. Bitter component content was high in the silver ear. Total 5‘-nucleotides contents ranged from 0.69 to 5.39 mg/g. Flavor 5‘-nucleotide contents were high in the snow and jin ears. In this study, the five kinds were considerably different in both their proximate compositions and taste components.

Subjects

ear mushrooms

Auricularia fuscosuccinea

Auricularia mesenteria

Auricularia polytricha

Tremella fuciformis

soluble sugars

free amino acids

5 '-nucleotides

Publisher

American Chemical Society

Type

journal article

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