3种野生食用菌干品的鲜味评价

doi:10.7506/spkx1002-6630-201321011

食品科学 ›› 2013, Vol. 34 ›› Issue (21): 51-54.doi: 10.7506/spkx1002-6630-201321011

3种野生食用菌干品的鲜味评价

张忠1，谷镇1,2，杨焱1,*，周帅1，刘艳芳1，唐庆九1

1.农业部南方食用菌资源利用重点实验室，国家食用菌工程技术研究中心，上海市农业科学院食用菌研究所，上海 201403；
2.上海师范大学生命与环境科学学院，上海 200234

收稿日期:2012-07-25 修回日期:2013-09-17 出版日期:2013-11-15 发布日期:2013-10-28
通讯作者: 杨焱 E-mail:zhen_gu@yahoo.cn
基金资助:
“十二五”国家科技支撑计划项目(2012BAD36B05)

Evaluation of the Umami Taste of Three Species of Dried Wild Edible Fungi

ZHANG Zhong 1，GU Zhen1,2，YANG Yan1,*，ZHOU Shuai1，LIU Yan-fang1，TANG Qing-jiu1

1. Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, National Engineering Research Center of
Edible Fungi, Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China；
2. College of Life and Environmental Science, Shanghai Normal University, Shanghai 200234, China

Received:2012-07-25 Revised:2013-09-17 Online:2013-11-15 Published:2013-10-28
Contact: YANG Yan E-mail:zhen_gu@yahoo.cn

摘要/Abstract

摘要：

采用不同技术手段测定松口蘑、鸡油菌和美味牛肝菌3种野生食用菌中主要的非挥发性呈味成分，包括可溶性糖(糖醇)、游离氨基酸和呈味核苷酸，通过经验公式计算等鲜量值(EUC)对3种野生食用菌的鲜味进行评价。结果表明：3种野生菌的主要呈味成分的种类和含量影响着其独特滋味的形成。松口蘑的EUC值为31.93g/100g，鸡油菌的EUC值为0.46g/100g，鸡油菌的EUC值为13.87g/100g，3种野生食用菌中松口蘑的鲜味度最高。

关键词: 食用菌, 鲜味, 评价

Abstract:

The major non-volatile taste components of dried Tricholoma matsutake, Cantharellus cibarius and
Boletus edulis were analyzed, including soluble sugars (or polyols), free amino acids and 5’-nucleotides. The
equivalent umami concentration was calculated by the empirical formula. The results showed that the formation of
unique taste in the wild edible fungi, was affected by different types and the contents of major non-volatile taste
components. The EUC values of T. matsutake, C. cibarius and B. edulis were 31.93, 0.46 g/100 g and 13.87 g/100 g
dry weight, respectively.

Key words: edible fungi, umami, evaluation

中图分类号:

TS201.2

张忠1，谷镇1,2，杨焱1,*，周帅1，刘艳芳1，唐庆九1. 3种野生食用菌干品的鲜味评价[J]. 食品科学, 2013, 34(21): 51-54.

ZHANG Zhong 1，GU Zhen1,2，YANG Yan1,*，ZHOU Shuai1，LIU Yan-fang1，TANG Qing-jiu1. Evaluation of the Umami Taste of Three Species of Dried Wild Edible Fungi[J]. FOOD SCIENCE, 2013, 34(21): 51-54.

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3种野生食用菌干品的鲜味评价

Evaluation of the Umami Taste of Three Species of Dried Wild Edible Fungi

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