RT Journal Article
ID 742e51d21d8a42e2
A1 Huang, Shih-Jeng
A1 Tsai, Shu-Yao
A1 Lin, Shin-Yi
A1 Liang, Chih-Hung
A1 Mau, Jeng-Leun
T1 Nonvolatile Taste Components of Culinary-Medicinal Maitake Mushroom, Grifola frondosa (Dicks.:Fr.) S.F. Gray
JF International Journal of Medicinal Mushrooms
JO IJM
YR 2011
FD 2011-06-22
VO 13
IS 3
SP 265
OP 272
K1 culinary-medicinal mushrooms
K1 maitake mushroom
K1 Grifola frondosa
K1 Grifola-fermented wheat
K1 soluble sugar
K1 free amino acids
K1 5'-nucleotides
K1 equivalent umami concentration
AB Culinary-medicinal maitake mushroom Grifola frondosa (Dicks.: Fr.) S.F. Gray mycelium was inoculated into wheat, a new product was formed after fungal fermentation, and its nonvolatile taste components were studied. Contents of crude ash, fat, fiber, and protein were higher in fruit bodies and mycelia, whereas carbohydrate contents were higher in the uninoculated and fermented wheat. Contents of total soluble sugars and polyols were 234.06, 111.70, 88.58, and 28.83 mg/g for fermented wheat, fruiting bodies, mycelia, and wheat, respectively. Contents of total free amino acids were in the descending order of mycelia > fermented wheat > fruiting bodies > wheat. Contents of total 5’-nucleotides were in the descending order: fruiting bodies > mycelia > fermented wheat > wheat. Based on the results obtained, fruiting bodies and mycelia possessed highly intense umami taste. Overall, as a result of solid-state fermentation, fermented wheat contained more taste components and a higher equivalent umami concentration than wheat did.
PB Begell House
LK https://www.dl.begellhouse.com/journals/708ae68d64b17c52,44cae58e6753b88e,742e51d21d8a42e2.html