Analysis and Evaluation of Tasty Components in the Pileus and Stipe of Lentinula edodes at Different Growth Stages

文献类型： 外文期刊

第一作者： Chen, Wanchao

作者： Chen, Wanchao;Li, Wen;Yang, Yan;Yu, Hailong;Zhou, Shuai;Feng, Jie;Li, Xiaobei;Liu, Yanfang;Chen, Wanchao;Li, Wen;Yang, Yan;Yu, Hailong;Zhou, Shuai;Feng, Jie;Li, Xiaobei;Liu, Yanfang;Chen, Wanchao

作者机构：

关键词： Lentinula edodes;tasty components;equivalent umami concentration;growth stages

期刊名称：JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY （ 影响因子：5.279； 五年影响因子：5.269 ）

ISSN：

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收录情况： SCI

摘要： Tasty components in Lentinula edodes pileus and stipe at different growth stages were studied. Mannitol, trehalose, arabitol, and glucose were the main soluble polyols and sugars, whereas succinic acid, malic acid, and citric acid were the main organic acids. Mannitol contents were the highest in the pileus and increased at mature growth stages, although arabitol contents were the highest in the stipe and peaked at stage 5. Succinic acid contents peaked at stage 5 in the pileus and stipe during mature growth stages. Threonine (sweet taste) values were the highest among all the detected amino acids, followed by glutamic acid (MSG-like taste). MSG-like 5'-nucleotide contents could account for nearly 50% of the total 5'-nucleotides. Equivalent umami concentration (EUC) values of stage 5 exhibited higher levels during mature growth stages. Tasty components in the stipe were rich and EUC values were high, which might be useful for further processing and byproduct development of L. edodes.

分类号： R15`S

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