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国际药用蘑菇期刊
影响因子: 1.423 5年影响因子: 1.525 SJR: 0.431 SNIP: 0.661 CiteScore™: 1.38

ISSN 打印: 1521-9437
ISSN 在线: 1940-4344

国际药用蘑菇期刊

DOI: 10.1615/IntJMedMushr.v9.i1.60
pages 47-55

Nonvolatile Taste Components of Fruit Bodies and Mycelia of Shaggy Ink Cap Mushroom Coprinus comatus (O.F. Müll.: Fr.) Pers. (Agaricomycetideae)

Hui-Li Tsai
Department of Food Science and Biotechnology, National Chung-Hsing University, Taichung, Taiwan, ROC

ABSTRACT

Coprinus comatus (Coprinaceae) is a newly cultivated mushroom currently available in Taiwan for use in the formulation of nutraceuticals and functional foods. The nonvolatile components of this mushroom in the form of fruit bodies and mycelia were studied. Fruit bodies and mycelia were considerably different in the profile of proximate composition. Contents of soluble sugars and polyols in fruit bodies and mycelia were 250.82 and 34.45 mg/g, respectively. Trehalose content was highest in fruit bodies (169.1 mg/g), whereas sucrose content was highest in mycelia (24.48 mg/g). Contents of total free amino acids in fruit bodies and mycelia were 9.94 and 6.05 mg/g, respectively. The content of monosodium glutamate-like components in fruit bodies (3.23 mg/g) was significantly higher than in mycelia (0.50 mg/g). The contents of total and flavor 5′-nucleotides were significantly higher in fruit bodies (15.08 and 2.78 mg/g, respectively). Using the equation derived from sensory evaluation, equivalent umami concentrations in fruit bodies (103.22 g/100 g) were significantly higher than in the mycelia (4.01 g/100 g). Overall, fruit bodies of C. comatus possessed highly intense umami taste.


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