ASIA unversity:Item 310904400/8422
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    題名: Non-volatile taste components of Agaricus blazei, Agrocybe cylindracea and Boletus edulis
    作者: Shu-Yao Tsai;Hui-Li Tsai;Jeng-Leun Mau
    貢獻者: 保健系
    關鍵詞: Agaricus blazei;Agrocybe cylindracea;Boletus edulis;soluble sugars;free amino acids;5'-nucleotides;equivalent umami concentration;FLAVOR COMPOUNDS;AMINO-ACIDS;MUSHROOMS;5'-NUCLEOTIDES;BISPORUS;MYCELIUM;FOOD
    日期: 2008-04
    上傳時間: 2010-03-26 02:46:35 (UTC+0)
    出版者: Asia University
    摘要: Three species of dried mushrooms are commercially available in Taiwan, namely Agaricus blazei (Brazilian mushroom), Agrocybe cylindracea (black popular mushroom) and Boletus edulis (king bolete), and their non-volatile taste components were studied. All mushrooms were high in contents of carbohydrate, crude fiber and protein but low in contents of crude ash and fat. Arabitol, myo-inositol, mannitol and trehalose were detected in these three mushrooms, whereas glucose was not found in B. edulis. Contents of total soluble sugars and polyols ranged from 150.33 to 225.08 mg/g. Total free amino acid contents were low in these three mushrooms and ranged from 8.97 to 14.91 mg/g. The contents of MSG-like components ranged from 1.24 to 4.40 mg/g were in the descending order of the A. blazei, A. cylindracea and B. edulis. Total 5'-nucleotides contents of A. blazei and A. cylindracea were higher than that of B. edulis whereas flavor 5'-nucleotides content of A. blazei was higher than those of A. cylindracea and B. edulis. Equivalent umami concentrations values in three mushrooms ranged from 10.46 to 135.90 g per 100 g. Overall, these three mushrooms possessed highly umami taste. (c) 2007 Elsevier Ltd. All rights reserved.
    關聯: FOOD CHEMISTRY 107,(3):977-983.
    顯示於類別:[食品營養與保健生技學系] 期刊論文

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