Evaluation of the Umami Taste of Three Species of Dried Wild Edible Fungi
The major non-volatile taste components of dried Tricholoma matsutake,Cantharellus cibarius and Boletus edulis were analyzed,including soluble sugars (or polyols),free amino acids and 5'-nucleotides.The equivalent umami concentration was calculated by the empirical formula.The results showed that the formation of unique taste in the wild edible fungi,was affected by different types and the contents of major non-volatile taste components.The EUC values of T.matsutake,C.cibarius and B.edulis were 31.93,0.46 g/100 g and 13.87 g/100 g dry weight,respectively.
国家科技期刊平台
NSTL
万方数据
维普
