Non-volatile taste components of several cultivated mushrooms

Food Chemistry

Volumn 143, Issue , 2014, Pages 427-431

  Li, Wen ^a   Gu, Zhen ^b   Yang, Yan ^a   Zhou, Shuai ^a   Liu, Yanfang ^a   Zhang, Jingsong ^a  

^a AGRO ENVIRONMENTAL PROTECTION INSTITUTE   (China)

^b SHANGHAI NORMAL UNIVERSITY   (China)

Author keywords

5 Nucleotide; Cultivated mushrooms; Equivalent umami concentration; Free amino acid; Organic acid; Soluble sugar polyol

Indexed keywords

AMINO ACIDS; NUCLEOTIDES; ORGANIC ACIDS;

AGARICUS BLAZEI; COPRINUS COMATUS; CULTIVATED MUSHROOMS; EQUIVALENT UMAMI CONCENTRATIONS; FREE AMINO ACIDS; PLEUROTUS CYSTIDIOSUS; PLEUROTUS ERYNGII; SOLUBLE SUGARS;

FUNGI;

ACETIC ACID; ALANINE; ARGININE; ASPARTIC ACID; CARBOXYLIC ACID; CITRIC ACID; CYSTINE; FRUCTOSE; FUMARIC ACID; GLUCOSE; GLUTAMIC ACID; GLYCINE; HISTIDINE; ISOLEUCINE; LEUCINE; LYSINE; MALIC ACID; MANNITOL; METHIONINE; NUCLEOTIDE; PHENYLALANINE; PROLINE; SERINE; SUGAR; TARTARIC ACID; THREONINE; TREHALOSE; TRYPTOPHAN; TYROSINE; VALINE;

AGARICUS BLAZEI; AGROCYBE CYLINDRACEA; ARTICLE; CHINA; COPRINUS COMATUS; DRY WEIGHT; EDIBLE MUSHROOM; NONHUMAN; PLEUROTUS; PLEUROTUS CYSTIDIOSUS; PLEUROTUS ERYNGII; SENSORY EVALUATION; TASTE;

AGARICUS BISPORUS; AGARICUS BLAZEI; AGROCYBE CYLINDRACEA; BASIDIOMYCOTA; COPRINUS COMATUS; PLEUROTUS CYSTIDIOSUS; PLEUROTUS ERYNGII;

EID: 84883098329     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.08.006     Document Type: Article

References (24)

1. Ajlouni, S. O., and Beelman., R. B., Thompson, D. B., & Mau, J. L. (1995). Changes in soluble sugars in various tissues of cultivated mushrooms, Agaricus bisporus, during postharvest storage. In G. Charalambous (Ed.), Food Flavors (pp. 1865-1880). Amsterdam, The Netherlands: Elsevier Science Publisher.
2. Chen, H.-K. (1986). Studies on the characteristics of taste-active components in mushroom concentrate and its powderization. Master's Thesis, National Chung-Hsing University, Taichung, Taiwan.
3. Chiang, P.-D., Yen, C.-T., & Mau, J.-L. (2006). Non-volatile taste components of canned mushrooms. Food Chemistry, 97, 431-437. (Pubitemid 43003745)
4. Cho, I.-H., Choi, H.-K., & Kim, Y.-S. (2010). Comparison of umami-taste active components in the pileus and stipe of pine-mushrooms (Tricholoma matsutake Sing.) of different grades. Food Chemistry, 118, 804-807.
5. Dean, A., & Voss, D. (1999). Design and Analysis of Experiments. New York: Springer.
6. Huang, S.-J., Tsai, S.-Y., Lee, Y.-L., & Mau, J.-L. (2006). Nonvolatile taste components of fruit bodies and mycelia of Cordyceps militaris. LWT, 39, 577-583. (Pubitemid 43340480)
7. Kuroiwa, Y., Nishikawa, A., Imazawa, T., Kanki, K., Kitamura, Y., Umemura, T., et al. (2005). Lack of subchronic toxicity of an aqueous extract of Agaricus blazei Murrill in F344 rats. Food and Chemical Toxicology, 43, 1047-1053.
8. Leu, J.-Y. (1992). Studies on Agrocybe aegerita (Brig.) Singer with special reference to ecological factors on mycelia growth and fructification. Master's Thesis, National Chung-Hsing University, Taichung, Taiwan.
9. Litchfield, J. H. (1967). Morel mushroom mycelium as a food flavoring material. Biotechnology and Bioengineering, 9, 289-304.
10. Mau, J.-L. (2005). The umami taste of edible and medicinal mushrooms. International Journal of Medicinal Mushrooms, 7, 113-119.
11. Mau, J.-L., Lin, Y.-P., Chen, P.-T., Wu, Y.-H., & Peng, J.-T. (1998). Flavor components in king oyster mushrooms Pleurotus eryngii. Journal of Agricultural and Food Chemistry, 46, 4587-4591. (Pubitemid 128489971)
12. Mau, J.-L., Lin, H.-C., Ma, J.-T., & Song, S.-F. (2001). Non-volatile taste components of several speciality mushrooms. Food Chemistry, 73, 461-466. (Pubitemid 32433387)
13. Mau, J.-L., & Tseng, Y.-H. (1998). Non-volatile taste components of three strains of Agrocybe cylindracea. Journal of Agricultural and Food Chemistry, 46, 2071-2074. (Pubitemid 128491112)
14. Stamets, P. (1993). Growing Gourmet and Medicinal Mushrooms. Berkeley, CA: Ten Speed Press.
15. Taylor, M. W., and Hershey., R. A., Levine, R. A., Coy, K., & Olivelle, S. (1981). Improved method of resolving nucleotides by reverse-phase high performance liquid chromatography. Journal of Chromatography A, 219, 133-139. (Pubitemid 12211693)
16. Tsai, S.-Y., Huang, S.-J., & Mau, J.-L. (2006). Antioxidant properties of hot water extracts from Agrocybe cylindracea. Food Chemistry, 98, 670-677.
17. Tsai, S.-Y., Tsai, H.-L., & Mau, J.-L. (2008). Non-volatile taste components of Agaricus blazei, Agrocybe cylindracea and Boletus edulis. Food Chemistry, 107, 977-983. (Pubitemid 350161189)
18. Tsai, S.-Y., Weng, C.-C., Huang, S.-J., Chen, C.-C., & Mau, J.-L. (2006). Nonvolatile taste components of Grifola frondosa, Morchella esculenta and Termitomyces albuminosus mycelia. LWT, 39, 1066-1071.
19. Tseng, Y.-H., Lee, Y.-L., Li, R.-C., & Mau, J.-L. (2005). Non-volatile flavour components of Ganoderma tsugae. Food Chemistry, 90, 409-415. (Pubitemid 39361076)
20. Yamaguchi, S. (1979). The umami taste. In J. C. Boudreau (Ed.). ACS Symposium Series: 115. Food Taste Chemistry (pp. 33-51). Washington, DC: American Chemical Society.
21. Yamaguchi, S., Yoshikawa, T., Ikeda, S., & Ninomiya, T. (1971). Measurement of the relative taste intensity of some a amino acid and 5′-nucleotides. Journal of Food Science, 36, 846-849.
22. Yang, J.-H., Lin, H.-C., & Mau, J.-L. (2001). Non-volatile taste components of several commercial mushrooms. Food Chemistry, 72, 465-471. (Pubitemid 32120097)
23. Zervakis, G.-I., Venturella, G., & Papadopoulou, K. (2001). Genetic polymorphism and taxonomic infrastructure of the Pleurotus eryngii species-complex as determined by RAPD analysis, isozyme profiles and ecomorphological characters. Microbiology, 147, 3183-3194. (Pubitemid 33077008)
24. Zhou, S., Tang, Q.-J., Yang, Y., Jia, W., Liu, Y.-F., Tang, C.-H., et al. (2010). Comparison of the efficacy of six different procedures for determining protein in crude polysaccharide preparations from medicinal fungi. Acta Edulis Fungi, 17, 72-75.