摘要
采用不同技术手段测定松口蘑、鸡油菌和美味牛肝菌3种野生食用菌中主要的非挥发性呈味成分,包括可溶性糖(糖醇)、游离氨基酸和呈味核苷酸,通过经验公式计算等鲜量值(EUC)对3种野生食用菌的鲜味进行评价。结果表明:3种野生菌的主要呈味成分的种类和含量影响着其独特滋味的形成。松口蘑的EUC值为31.93g/100g,鸡油菌的EUC值为0.46g/100g,鸡油菌的EUC值为13.87g/100g,3种野生食用菌中松口蘑的鲜味度最高。
The major non-volatile taste components of dried Tricholoma matsutake, Cantharellus cibarius andBoletus edulis were analyzed, including soluble sugars （or polyols）, free amino acids and 5’-nucleotides. Theequivalent umami concentration was calculated by the empirical formula. The results showed that the formation ofunique taste in the wild edible fungi, was affected by different types and the contents of major non-volatile tastecomponents. The EUC values of T. matsutake, C. cibarius and B. edulis were 31.93, 0.46 g/100 g and 13.87 g/100 gdry weight, respectively.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第21期51-54,共4页
Food Science
基金
“十二五”国家科技支撑计划项目(2012BAD36B05)
关键词
食用菌
鲜味
评价
edible fungi
umami
evaluation
