Effect of 10 Edible Fungi on Flavor Quality of Soup Stock

doi:10.7506/spkx1002-6630-201814042

FOOD SCIENCE ›› 2018, Vol. 39 ›› Issue (14): 282-287.doi: 10.7506/spkx1002-6630-201814042

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Effect of 10 Edible Fungi on Flavor Quality of Soup Stock

YOU Mengchen, XU Xinru, XUE Dandan, YANG Ping, SONG Huanlu*

(Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China)

Received:2018-07-17 Revised:2018-07-17 Online:2018-07-25 Published:2018-07-16

Abstract

Abstract: This study aimed to select a high-quality edible fungus to be cooked into soup stock with chicken, which is rich in taste compounds and highly nutritious and tastes delicious. Ten common commercial edible fungi: shiitake mushroom (Lentinula edodes), Flammulina velutipes (Fr.) Sing., Pleurotus eryngii (DC. ex Fr.) Quel., Agrocybe aegerita, Tricholomataceae, Pleurotus geesteranus, white beech mushroom (Hypsizygus marmoreus (Peck) H. E. Bigelow), brown beech mushroom (Hypsizygus marmoreus (Peck) H. E. Bigelow), Armillaria mellea and flower mushroom (Lentinula edodes) were separately cooked with three-yellow chicken to obtain soup stocks. The contents of free amino acids, nucleotides and soluble solids in the broths were determined, and equivalent umami concentration (EUC) was calculated. Also, sensory evaluation was carried out. The broth with flower mushroom scored highest in terms of the weighted average of all above parameters, being rich in nutrients and tasty.

Key words: edible fungi, soup stock, taste substances, equivalent umami concentration, sensory evaluation

CLC Number:

TS207.3

YOU Mengchen, XU Xinru, XUE Dandan, YANG Ping, SONG Huanlu. Effect of 10 Edible Fungi on Flavor Quality of Soup Stock[J]. FOOD SCIENCE, 2018, 39(14): 282-287.

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Effect of 10 Edible Fungi on Flavor Quality of Soup Stock

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