Composition and non-volatile taste components of Hypsizigus marmoreus

Lee, Yu-Ling; Jian, Shao-Yu; Mau, Jeng‐Leun

doi:10.1016/j.lwt.2008.09.003

Cited by 45 publications

(16 citation statements)

References 24 publications

(32 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The perception of taste depends on both the contents of according taste compounds and their thresholds, and TAV value has been used to evaluate the taste impact of different taste compounds (Chen and Zhang ; Lee and others ). As shown in Table , IMP was the only nucleotide with a TAV value (4.53) higher than the minimum threshold of 1, and the TAV value of the MSG‐like amino acid Glu was 1.05.…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Evolution of Taste Compounds of Dezhou‐Braised Chicken During Cooking Evaluated by Chemical Analysis and an Electronic Tongue System

Liu

Wang

et al. 2017

Journal of Food Science

View full text Add to dashboard Cite

This paper aimed to study the time course changes in taste compounds of Dezhou-braised chicken during the entire cooking process mainly consisting of deep-frying, high-temperature boiling, and low-temperature braising steps. For this purpose, meat samples at different processing stages were analyzed for 5'-nucleotides and free amino acids, and were also subjected to electronic tongue measurements. Results showed that IMP, Glu, Lys, and sodium chloride were the main compounds contributing to the taste attributes of the final product. IMP and Glu increased in the boiling step and remained unchanged in the following braising steps. Meanwhile, decrease in Lys content and increase in sodium chloride content were observed over time in both boiling and braising steps. Intensities for bitterness, saltiness, and Aftertaste-B obtained from the electronic tongue analysis were correlated with the concentrations of these above chemical compounds. Therefore, the electronic tongue system could be applied to evaluate the taste development of Dezhou-braised chicken during processing.

show abstract

Section: Resultsmentioning

confidence: 99%

“…Taste active value (TAV) was calculated as the ratio between its concentration determined in the braised chicken meat and its threshold value generally measured in water or in a simple matrix (Chen and Zhang ). The compounds which TAV greater than 1 were represented that active in food taste (Lee and others ).…”

Section: Methodsmentioning

confidence: 99%

Evolution of Taste Compounds of Dezhou‐Braised Chicken During Cooking Evaluated by Chemical Analysis and an Electronic Tongue System

Liu

Wang

et al. 2017

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…TAV and odor activity value were both calculated as the ratio between concentrations determined in the duck meat and the threshold value of detected compounds (taste or odor) measured in water or in a simple matrix. Compounds with a TAV greater than 1, were considered to be active in food taste or odor (Lee and others 2009). …”

Section: Methodsmentioning

confidence: 99%

Nonvolatile Taste Compounds in Cooked Chinese Nanjing Duck Meat Following Postproduction Heat Treatment

Dai¹,

Hai-jun²,

Cao³

et al. 2011

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…Among non‐volatile taste compounds, values of 1–9 and 2–20 g kg −1 DM for monosodium glutamate‐like components and free 5′‐nucleotides, respectively, were reported for nearly 20 wild‐growing and cultivated species and for several Tuber spp . Calculated values of equivalent umami concentration varied widely.…”

Section: Chemical Composition and Nutritional Valuementioning

confidence: 99%

A review of chemical composition and nutritional value of wild‐growing and cultivated mushrooms

2012

View full text Add to dashboard Cite

Fruit bodies of about 200 mushroom species are consumed throughout the world, preferably as a delicacy. Knowledge of their chemical composition, nutritional value and health-promoting effects has expanded dynamically during the last few years. Dry matter (DM) is low: commonly about 100 g kg⁻¹ . The usual contents of protein, lipids and ash are 200-250, 20-30 and 80-120 g kg⁻¹ DM, respectively. Various carbohydrates form the remaining DM. Nevertheless, great variations occur both among and within species. Energy is low, usually 350-400 kcal kg⁻¹ of fresh fruit bodies. The nutritional contribution of mushroom protein derived from earlier data seems to be overestimated. Fat content is low with markedly prevailing in linoleic acid and oleic acid, while the proportion of n-3 fatty acids is nutritionally marginal. The main carbohydrates are chitin, glycogen, trehalose and mannitol. Information on fibre content and composition is limited. Health-promoting β-glucans are an auspicious group of polysaccharides. High potassium content is characteristic of mushrooms. Several species can accumulate very high levels of both detrimental trace elements, particularly cadmium and mercury, and radiocaesium isotopes if growing on heavily polluted substrates. Mushrooms seem to be a considerable source of ergosterol, provitamin D₂, and phenolids with antioxidative properties. Hundreds of flavour constituents have been identified, particularly with eight-carbon aliphatic chains. Data on changes of mushroom components under various preservation conditions and culinary treatments have been fragmentary. Even more limited is knowledge of nutrient bioavailability.

show abstract

Composition and non-volatile taste components of Hypsizigus marmoreus

Cited by 45 publications

References 24 publications

Evolution of Taste Compounds of Dezhou‐Braised Chicken During Cooking Evaluated by Chemical Analysis and an Electronic Tongue System

Evolution of Taste Compounds of Dezhou‐Braised Chicken During Cooking Evaluated by Chemical Analysis and an Electronic Tongue System

Nonvolatile Taste Compounds in Cooked Chinese Nanjing Duck Meat Following Postproduction Heat Treatment

A review of chemical composition and nutritional value of wild‐growing and cultivated mushrooms

Contact Info

Product

Resources

About