Nonvolatile Taste Components of Ear Mushrooms

Abstract

Five kinds of ear mushrooms are commercially available in Taiwan, including black, red, jin, snow, and silver ears. Ash contents ranged from 2.05 to 6.14% of dry weight. Carbohydrate contents ranged from 68.88 to 88.14%. The jin and snow ears contained high amounts of crude fat (4.48 and 4.54%, respectively). The jin and snow ears also contained high amounts of crude fiber (11.69 and 8.51%, respectively). Crude protein contents were high in the black and snow ears (15.46 and 12.53%, respectively). Ear mushrooms contained very low amounts of soluble sugars but high amounts of other reducing sugars. Total free amino acid contents ranged from 0.53 to 1.24 mg/g. Monosodium glutamate-like component contents ranged from 0.05 to 0.34 mg/g. Sweet component contents ranged from 0.17 to 0.50 mg/g. Bitter component content was high in the silver ear. Total 5‘-nucleotides contents ranged from 0.69 to 5.39 mg/g. Flavor 5‘-nucleotide contents were high in the snow and jin ears. In this study, the five kinds were considerably different in both their proximate compositions and taste components. Keywords: Ear mushrooms; Auricularia fuscosuccinea; Auricularia mesenteria; Auricularia polytricha; Tremella fuciformis; soluble sugars; free amino acids; 5‘-nucleotides

Comparison of Chemical Compositions of Maitake (Grifola frondosa (Fr.) S.F. Gray) Cultivated on Logs and Sawdust Substrate

“…The absence of sulfur-containing amino acid could be due to their instability in the course of the experiment, although it is known that these are not very common amino acids in mushroom. Table 4 divides the free amino acids into several classes on the basis of their taste characteristics as described by Mau et al (1998aMau et al ( , 1998bMau et al ( , 1998c. Aspartic and glutamic acids are classified as monosodium glutamate-like (MSG-like) components that contribute to the most typical mushroom taste, MSG-like and sweetness components would mainly be responsible for the attractive taste of G. frondosa.…”

Studies on the Physicochemical and Processing Properties of Tremella fuciformis Powder

“…Compared to other ear mushroom, TFS contained the lowest amount of crude fiber, and other ingredients were in the middle position. The contents of moisture and crude fiber were higher, and carbohydrate, ether extract (lipid), ash and protein in TFS were lower when compared with the silver ear (Tremella fuciformis) cultivated in Taiwan (China) [3]. Elemental composition of TFS was 1.71 % N, 40.35 % C, 6.25 % H and 0.20 % S. The content of total nitrogen was in high consistency with the content of total nitrogen measured by using the method of Kjeldahl [3].…”

“…Aspartic and glutamic acids were the highest amounts in TFS. The free amino acids contents of MSG-like components in silver ear (Taiwan) were 0.009 [3]. Glycine, alanine, threonine, glutamic acids and aspartic were the main taste-active components in mushrooms [3].…”

“…The fruiting body of Tremella fuciformis was widely used as a tonic for alleviating weakness and age [2]. At present, the cultivation [2], nutritional value [3] and chemical composition [4] of Tremella fuciformis have already been covered thoroughly. However, few studies were focused on the processing and rheological properties of TFS.…”

Absorption of Calcium and Magnesium to the Fruit Body of Aragekikurage (Auricula polytricha (Mont.) Sacc.) from Sawdust Culture Media Supplemented with Calcium and Magnesium Salts

“…In research of A. polytricha, the culture media (Kinjo & Kondo, 1979;Lin, 1991), the components (Yoshida et al, 1986(Yoshida et al, , 1996Lee et al, 1995;Cheung, 1997;Mau et al, 1998), antitumor activity (Misaki et al, 1979), antioxidative activity (Zhou & Yu, 2000) and effects of cholesterol (Arakawa et al, 1977;Tamaki et al, 1997) have been reported.…”