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

doi:10.7506/spkx1002-6630-201321011

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

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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

Abstract

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

CLC Number:

TS201.2

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

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