Comparison of the umami taste and aroma of dried Suillus granulatus packed using four different packaging methods

Feng, Yao; Xin, Guang; Wei, Yonggang; Sun, Li‐Hui; Hou, Zhenshan; Sun, Baoshan

doi:10.1016/j.foodchem.2021.130570

Cited by 19 publications

(11 citation statements)

References 33 publications

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“…The EUC value was markedly correlated with 5'-GMP, which coincided with that EUC values reflected the synergistic effect between the MSG-like ingredients and flavor 5'-nucleotides [18]. Nevertheless, 5'-GMP and 5'-IMP are the chief contributors to umami taste [12]. Thus, the utilization of MRFB led to better umami taste.…”

Section: Correlation Analysissupporting

confidence: 65%

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Effect of Mushroom Root Fermentation Broth on the Umami Taste and Nutrients of <em>Flammulina velutipes</em>

Xin¹,

Wang²,

Bao³

et al. 2022

Preprint

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As one of the most appealing edible mushrooms, the quality of Flammulina velutipes can be affected by the cultivation substrate, which has an impact on the mushroom umami taste and nutrients. In our study, the effect of mushroom root fermentation broth (MRFB) based substrate on umami taste and nutrients of F. velutipes were evaluated; four proportions of MRFB was conducted (CK 0%, E1 6.7%, E2 13.4%, E3 20.1%). Results indicated that MRFB was an effective nutrient supplement for mushroom cultivation substrate. E2 and E3 showed higher crude fiber, crude fat, soluble protein, and soluble sugar. Compared to CK, the content of monosodium glutamate-like (MSG-like) amino acids, essential amino acids, total amino acids and total 5'-nucleotides in E2 and E3 were higher. The equivalent umami concentration (EUC) values in E1, E2 and E3 were 1.70, 2.43 and 1.56 times of CK, respectively. Higher umami, saltness and sweetness taste values were found in E2. Thereby, it signified that better umami and richer nutrients were achieved by using substrate with proper volume of MRFB, especially, E2 with 13.4% of MRFB. Overall, better mushroom quality could be derived from the application of MRFB in cultivation. MRFB was a favorable nutrient supplement for Flammulina velutipes cultivation substrate.

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Section: Correlation Analysissupporting

confidence: 65%

“…Umami taste is a key factor in evaluating the quality of edible mushrooms and its products. Meanwhile, umami has an effect on consumers' choices of edible mushrooms [12]. The unique umami of edible mushrooms is mainly attributed to glutamic acid, aspartic acid, 5'-nucleotides and their synergistic efficiency [13,14].…”

Section: Introductionmentioning

confidence: 99%

Effect of Mushroom Root Fermentation Broth on the Umami Taste and Nutrients of <em>Flammulina velutipes</em>

Xin¹,

Wang²,

Bao³

et al. 2022

Preprint

View full text Add to dashboard Cite

show abstract

“…The EUC value reflects the synergistic interaction of MSG and flavor 5′-nucleotides ( Feng et al, 2022 ). Table 1 shows that the EUC of the S29 samples was significantly higher than that of the samples depurated at other salinities ( P < 0.05).…”

Section: Resultsmentioning

confidence: 99%

“…Flavor, which is a combination of taste and odor, is an important factor that directly affects customer choices ( Feng et al, 2022 ). Taste is mainly recognized by taste receptors in the taste buds of the tongue and palate epithelium by detecting non-volatile compounds such as those producing acid, fresh, bitter, and salty flavors.…”

Section: Introductionmentioning

confidence: 99%

The flavor profile changes of Pacific oysters (Crassostrea gigas) in response to salinity during depuration

Chen

Zhang²,

Shi

et al. 2022

Food Chemistry: X

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“…The pyrazines were described in cooked meat of lamb and beef, pork, lamb/mutton, and chicken. 2,3-Dimethyl-5-dimethylpyrazine and 2-ethyl-6-methyl pyrazine are high-impact aromas in roasted and fried meats [ 29 , 30 ]. In contrast, 2-methyl pyrazine, 2,3,5-trimethylpyrazine, and 2,3-dimethylpyrazine were determined to be in Beijing roasted duck although other pyrazines were also found there [ 31 , 32 ].…”

Section: Resultsmentioning

confidence: 99%

Characterization of the Key Aroma Constituents in Fried Tilapia through the Sensorics Concept

Liu

Zhao

et al. 2022

Foods

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The object of this study was tilapia fish that were fried in soybean oil. Volatile compounds were extracted from the fish by ASE-HVE and were studied by GC-O-MS and the AEDA analysis method. A total of 30 aroma compounds were initially determined, and these compounds contribute to the aroma of fried tilapias. The key volatile compounds in fried tilapia were quantitatively analyzed by GC-MS, and the volatile compounds in soybean-fried tilapia were studied by flavor recombination and deletion experiments. Trimethylamine, hexanal, 2,3-dimethylpyrazine, dimethyl trisulfide, trans-2-octenal, 2,3-dimethyl-5-ethylpyrazine, (E)-2-nonenal, 2-propyl-pyridine, and (E,E)-2,4-decadienal were finally determined to be the key volatile compounds in soybean-fried tilapia.

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Comparison of the umami taste and aroma of dried Suillus granulatus packed using four different packaging methods

Cited by 19 publications

References 33 publications

Effect of Mushroom Root Fermentation Broth on the Umami Taste and Nutrients of <em>Flammulina velutipes</em>

Effect of Mushroom Root Fermentation Broth on the Umami Taste and Nutrients of <em>Flammulina velutipes</em>

The flavor profile changes of Pacific oysters (Crassostrea gigas) in response to salinity during depuration

Characterization of the Key Aroma Constituents in Fried Tilapia through the Sensorics Concept

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