Comparison of umami-taste active components in the pileus and stipe of pine-mushrooms (Tricholoma matsutake Sing.) of different grades

Food Chemistry

Volumn 118, Issue 3, 2010, Pages 804-807

  Cho, In Hee ^a   Choi, Hyung Kyoon ^b   Kim, Young Suk ^a  

^a Ewha Womans University   (South Korea)

^b Chung Ang University   (South Korea)

Author keywords

5 Nucleotides; Equivalent umami concentration; Free amino acids; Pine mushroom (Tricholoma matsutake Sing.); Umami taste

Indexed keywords

ADENOSINE PHOSPHATE; ASPARTIC ACID; CYTIDINE PHOSPHATE; GLUTAMATE SODIUM; GLUTAMIC ACID; GUANOSINE PHOSPHATE; NUCLEOTIDE; URIDINE PHOSPHATE;

ARTICLE; CHEMICAL COMPOSITION; COMPARATIVE STUDY; FLAVOR; FOOD QUALITY; MUSHROOM; PILEUS; STIPE; TASTE; TRICHOLOMA MATSUTAKE; UMAMI;

BASIDIOMYCOTA; TRICHOLOMA MATSUTAKE;

EID: 69349084436     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.05.084     Document Type: Article

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