|Title:||Non-volatile taste components of several speciality mushrooms||Authors:||Jeng-Leun Maua
|Keywords:||Mushrooms;Dictyophora indusiata;Grifola frondosa;Hericium erinaceus;Tricholoma giganteum;Soluble sugars;Free amino acids;5′-Nucleotides||Issue Date:||Jun-2001||Publisher:||Applied Science Publishers||Journal Volume:||73||Journal Issue:||4||Start page/Pages:||461-466||Source:||Food Chemistry||Abstract:||
Four speciality mushrooms are commercially available in Taiwan, including Dictyophora indusiata (basket stinkhorn), Grifola frondosa (maitake), Hericium erinaceus (lion's mane), and Tricholoma giganteum (white matsutake). Protein contents ranged from 14.6 to 22.3%. Carbohydrate contents were high in basket stinkhorn and white matsutake (67.0 and 70.1%) and low in maitake and lion's mane (58.8 and 57.2%, respectively). Contents of total soluble sugars showed two distinct levels, white matsutake (349 mg g−1) and other mushrooms (153–188 mg g−1). Total free amino acid contents ranged from 7.41 to 12.3 mg g−1. Contents of monosodium glutamate-like components ranged from 0.68 to 1.09 mg g−1. Contents of flavor 5′-nucleotides were high in white matsutake, moderate in basket stinkhorn, and low in lion's mane and maitake. In this study, the four speciality mushrooms, in addition to their characteristic appearances, were distinctly different in both their proximate compositions and their taste components.
|Appears in Collections:||SCI期刊|
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