Palatability characteristics of Pleurotus eryngii var. tuoliensis

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Abstract

Analysis of free amino acids, free sugars and sugar alcohols, organic acids and 5-guanylic acid as well as a sensory evaluation were carried out to obtain basic nutritional data on the mushroom Pleurotus eryngii var. tuoliensis (Basidiomycetes). The free amino acid composition of freeze-dried samples in decreasing order was arginine, glutamic acid, aspartic acid, alanine and histidine. Functional amino acids ornithine, gamma-aminobutyric acid and citrulline were detected. The main free sugar and sugar alcohol was trehalose. The trehalose content was high and was found to be a characteristic taste component of the variety. Malic acid, fumaric acid and succinic acid comprised ≥80% of the organic acids. Investigation of changes in taste components following rehydration, which is a necessary step when using dried mushrooms in heated dishes, showed an increase in free amino acids following rehydration and almost no changes with subsequent heating. Conversely, 5-guanylic acid increased withh eating, and the increases tended to be greater for mushrooms soaked at lower temperatures. Hydrophobic amino acids produced in the rehydration process are hypothesized to be a factor affecting bitterness and palatability in sensory evaluations.

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Miyazawa, N., Matsuoka, H., & Ozawa, Y. (2012). Palatability characteristics of Pleurotus eryngii var. tuoliensis. Nippon Shokuhin Kagaku Kogaku Kaishi, 59(3), 153–160. https://doi.org/10.3136/nskkk.59.153

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