A comparative analysis of the umami taste of five fresh edible mushrooms by simulating the chemical environment of oral digestion in vitro

文献类型： 外文期刊

第一作者： Zhao, Jin

作者： Zhao, Jin;Wang, Tao;Han, Xing;Yan, Junjie;Gan, Bingcheng;Zhao, Jin;Wang, Tao;Han, Xing;Yan, Junjie;Gan, Bingcheng;Zhang, Chen

作者机构：

关键词： Mushrooms; Umami; Free amino acid; 5?-Nucleotide

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.0； 五年影响因子：6.0 ）

ISSN： 0023-6438

年卷期： 2023 年 176 卷

页码：

收录情况： SCI

摘要： This study aimed to explore the umami taste of five edible mushrooms (Morchella esculenta, Pleurotus eryngii, Oudemansiella radicata, Lentinus edodes, and Grifola frondosa). The substrates digested in a simulated oral chemical environment were analyzed for their umami taste compounds. Results showed that monosodium glutamate (MSG)-like amino acids (15.92 +/- 0.42 mg/g) were highest in O. radicata, while P. eryngii had the maximum concentration of total 5 '-nucleotide content (42.72 +/- 0.95 mg/g) and flavor 5 '-nucleotides (11.73 +/- 0.10 mg/g). In addition, the equivalent umami concentration ranged from 232.96 +/- 8.32 to 901.02 +/- 17.39 g MSG/g dry weight, which revealed that P. eryngii and O. radicata exhibited a high level of umami taste. The reactions to proximate components were tested. P. eryngii exhibited the highest amount (mg/g dry weight) of soluble sugars (524.78 +/- 50.05), whereas the lowest contents were recorded in O. radicata (97.64 +/- 5.65). Our findings suggest that compared to the other three edible mushrooms, P. eryngii and O. radicata have a comparatively high umami taste value, and their primary umami constituents are, respectively, flavor 5 '-nu-cleotides and umami amino acids.

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