Relationship between flavor and energy status in shiitake mushroom (Lentinula edodes) harvested at different developmental stages
文献类型： 外文期刊
作者： Liu, Qin 1 ; Hu, Sujuan 1 ; Song, Zhibo 1 ; Cui, Xiao 1 ; Kong, Weili 1 ; Song, Kaibo 1 ; Zhang, Yuting 1 ;
作者机构： 1.Henan Acad Agr Sci, Inst Plant Nutr Agr Resources & Environm Sci, Zhengzhou 450002, Peoples R China
关键词： aroma; energy metabolism; maturity; mushroom; umami taste
期刊名称：JOURNAL OF FOOD SCIENCE （ 影响因子：3.167； 五年影响因子：3.377 ）
ISSN： 0022-1147
年卷期： 2021 年 86 卷 10 期
页码：
收录情况： SCI
摘要： To understand the relationship between flavor and energy, the flavor, energy, and enzyme activity related to energy metabolism in shiitake mushrooms harvested at different developmental stages were investigated. The results indicated that the adenosine triphosphate level increased significantly in developing mushrooms and was strongly correlated with the fresh weight. The levels of equivalent umami concentration (EUC), total aroma compounds, energy charge, adenosine triphosphatase, cytochrome c oxidase, and succinic dehydrogenase varied with maturity. In addition, a strong correlation was observed between aroma compounds, EUC, and energy status (p < 0.05). Our results suggest that the unique flavor of developing shiitake mushroom is closely related to energy. The findings may provide a new strategy to improve the flavor of mushrooms by regulating their energy levels. Practical Application The unique flavor of shiitake mushroom, which has a significant impact on consumer preferences, is one of its key characteristics. This research paper provides a theoretical foundation for determining the optimal harvest period for shiitake mushrooms with high quality and a new strategy to improve the flavor of mushrooms by regulating their energy levels.
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