关键词: 蟹味菇, 呈味物质, 味觉强度值, 闪式高速提取, 蒸煮, 酶解

Abstract: In order to study the effect of different pretreatment methods on the release of flavor substances from Hypsizygus marmoreu, four pretreatments including water extraction at room temperature, cooking, sequential hydrolysis with cellulase followed by flavourzyme, and hydrolysis with mushroom hydrolase were used directly or after flash extraction to promote the release of flavor substances from H. marmoreus. The contents of free amino acids, tasty nucleotides, soluble sugar and organic acids and taste activity value (TAV) were analyzed for the resulting eight supernatant samples. The flavor characteristics were evaluated using an electronic tongue. Subsequently, principal component analysis (PCA) was performed on the data obtained. The results showed that the flash extraction method could promote the release of flavor substances from H. marmoreus. Cooking reduced the total amount of free amino acids and increased the total amounts of organic acids and nucleotides significantly (P < 0.05). The sequential enzymatic hydrolysis significantly increased the contents of bitter and tasteless amino acids as well as glucose, and reduced the contents of sweet amino acids and organic acids (P < 0.05). The one-step hydrolysis increased the contents of umami amino acids, and reduced the contents of bitter, sweet and tasteless amino acids. The radar map could reflect the taste characteristics of all tested samples. In the PCA, two principal components were extracted, accounting cumulatively for 87.79% of the total variation, and water extraction at room temperature was clearly distinct from the other seven treatments. Therefore, different pretreatment methods have different effects on the release of flavor substances from H. marmoreus, so that it should be treated according to different requirements for taste.

Key words: Hypsizygus marmoreus, flavor substances, taste activity value, flash extraction, cooking, enzymatic hydrolysis