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Analysis and Evaluation of the Characteristic Taste Components in Portobello Mushroom

文献类型： 外文期刊

作者： Wang, Jinbin 1 ; Li, Wen 3 ; Li, Zhengpeng 3 ; Wu, Wenhui 1 ; Tang, Xueming 2 ;

作者机构： 1.Shanghai Ocean Univ, Coll Food Sci & Technol, 999 Huchenghuan Rd, Shanghai 201306, Peoples R China

2.Shanghai Acad Agr Sci, Biotechnol Res Inst, Key Lab Agr Genet & Breeding, Shanghai 201106, Peoples R China

3.Shanghai Acad Agr Sci, Natl Engn Res Ctr Edible Fungi, Key Lab Edible Fungi Resources & Utilizat South, Minist Agr Peoples Republ China, 1000 Jinqi Rd, Shanghai 201403, Peoples R China

4.Shanghai Acad Agr Sci, Biotechnol Res Inst, Key Lab Agr Genet & Breeding, 2901 Beidi Rd, Shanghai 201106, Peoples R China

5.Shanghai Guosen Biotech Co Ltd, 1000 Jinqi Rd, Shanghai 201403, Peoples R China

关键词： growth stages; pileus; Portobello mushroom; stipe; taste components

期刊名称：JOURNAL OF FOOD SCIENCE （ 影响因子：3.167； 五年影响因子：3.376 ）

ISSN： 0022-1147

年卷期： 2018 年 83 卷 6 期

页码：

收录情况： SCI

摘要： To identify the characteristic taste components of the common cultivated mushroom (brown; Portobello), Agaricus bisporus, taste components in the stipe and pileus of Portobello mushroom harvested at different growth stages were extracted and identified, and principal component analysis (PCA) and taste active value (TAV) were used to reveal the characteristic taste components during the each of the growth stages of Portobello mushroom. In the stipe and pileus, 20 and 14 different principal taste components were identified, respectively, and they were considered as the principal taste components of Portobello mushroom fruit bodies, which included most amino acids and 5-nucleotides. Some taste components that were found at high levels, such as lactic acid and citric acid, were not detected as Portobello mushroom principal taste components through PCA. However, due to their high content, Portobello mushroom could be used as a source of organic acids. The PCA and TAV results revealed that 5-GMP, glutamic acid, malic acid, alanine, proline, leucine, and aspartic acid were the characteristic taste components of Portobello mushroom fruit bodies. Portobello mushroom was also found to be rich in protein and amino acids, so it might also be useful in the formulation of nutraceuticals and functional food. Practical ApplicationThe results in this article could provide a theoretical basis for understanding and regulating the characteristic flavor components synthesis process of Portobello mushroom.

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