Comparison of umami-taste active components in the pileus and stipe of pine-mushrooms (Tricholoma matsutake Sing.) of different grades
- Authors
- Cho, In Hee; Choi, Hyung-Kyoon; Kim, Young-Suk
- Issue Date
- Feb-2010
- Publisher
- ELSEVIER SCI LTD
- Keywords
- Pine-mushroom (Tricholoma matsutake Sing.); Umami-taste; Free amino acids; 5 '-Nucleotides; Equivalent umami concentration
- Citation
- FOOD CHEMISTRY, v.118, no.3, pp 804 - 807
- Pages
- 4
- Journal Title
- FOOD CHEMISTRY
- Volume
- 118
- Number
- 3
- Start Page
- 804
- End Page
- 807
- URI
- https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/22613
- DOI
- 10.1016/j.foodchem.2009.05.084
- ISSN
- 0308-8146
1873-7072
- Abstract
- Umami-taste active components in pine-mushrooms (Tricholoma matsutake Sing.) were compared according to different grades (first, second, third, and fourth) and parts (pileus and stipe). The contents of umami-taste active free amino acids, such as aspartic acid and glutamic acid, decreased in the order of second grade > third grade > fourth grade > first grade. Also, the contents of umami-taste active 5'-nucleotides were highest and lowest in pine-mushrooms of second and first grades, respectively. All the contents of umami-taste active amino acids and 5'-nucleotides were higher in the pileus than in the stipe, irrespective of pine-mushroom grades. Equivalent umami concentration values of pine-mushrooms ranged from 13.26 (in the stipe of first grade) to 204.26 g (in the pileus of second grade) per 100 g. All the quantitative data obtained in this study are highly consistent with our previously data on umami sensory intensities of pine-mushrooms. (C) 2009 Elsevier Ltd. All rights reserved.
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