亲爱的研友该休息了!由于当前在线用户较少,发布求助请尽量完整地填写文献信息,科研通机器人24小时在线,伴您度过漫漫科研夜!身体可是革命的本钱,早点休息,好梦!

Sautéing and roasting effect on free amino acid profiles in portobello and shiitake mushrooms, and the effect of mushroom- and cooking-related volatile aroma compounds on meaty flavor enhancement

化学 芳香 风味 蘑菇 鲜味 食品科学 品味
作者
Joanna Sissons,Mindy Davila,Xiaofen Du
出处
期刊:International Journal of Gastronomy and Food Science [Elsevier BV]
卷期号:28: 100550-100550 被引量:19
标识
DOI:10.1016/j.ijgfs.2022.100550
摘要

Using mushroom to enhance meaty flavor is a common culinary practice; however, nutrition and taste studies associated with amino acid changes during mushroom cooking are limited, and mushroom aroma's enhancement of meaty flavor has not been verified. This study aimed to 1) investigate free amino acid profile changes in raw, sautéed, and roasted portobello and shiitake, and 2) investigate if certain volatiles from mushroom culinary preparation could increase meaty flavor. A total of 23 amino acids, including all 9 essential, were quantified using gas chromatography-mass spectrometry and high-performance liquid chromatography. Both cooking methods caused significant (p ≤ 0.05) free amino acid loss, while mushroom variety significantly impacted most amino acid contents. The following 8 solutions were served to 82 participants: a blank (basic taste ingredients), a control (blank with meaty flavor), and three aroma blocks (control with mushroom-like, roasted, and grilled flavors) at two intensity levels. The control solution showed significantly higher umami taste than the blank. Compared to the control and blank, the grilled aroma significantly increased meaty flavor intensity and acceptance, overall acceptance, and umami taste; while the roasted and mushroom-like aroma blocks did not show meaty flavor enhancement. Meaty flavor was mainly driven by salty, umami, and sweet tastes as well as thickness mouthfeel. This study demonstrates how culinary application impacts free amino acid content in mushroom and how meaty flavor can be enhanced by aroma compounds derived from non-animal sources.
最长约 10秒,即可获得该文献文件

科研通智能强力驱动
Strongly Powered by AbleSci AI
更新
PDF的下载单位、IP信息已删除 (2025-6-4)

科研通是完全免费的文献互助平台,具备全网最快的应助速度,最高的求助完成率。 对每一个文献求助,科研通都将尽心尽力,给求助人一个满意的交代。
实时播报
hhh完成签到 ,获得积分10
1秒前
9秒前
12秒前
12秒前
SUT文献战神完成签到,获得积分10
14秒前
董可以发布了新的文献求助10
15秒前
小二郎应助董可以采纳,获得10
26秒前
花陵完成签到 ,获得积分10
29秒前
含糊的无声完成签到 ,获得积分10
33秒前
hxn完成签到,获得积分20
34秒前
35秒前
小张完成签到 ,获得积分10
36秒前
jiafang完成签到,获得积分10
44秒前
scholar丨崔发布了新的文献求助10
54秒前
want_top_journal完成签到,获得积分10
1分钟前
1分钟前
scholar丨崔完成签到,获得积分10
1分钟前
1分钟前
1分钟前
简单的沛蓝完成签到 ,获得积分10
1分钟前
JIAN完成签到 ,获得积分10
1分钟前
Jasper应助hxn采纳,获得30
1分钟前
xxx完成签到,获得积分10
1分钟前
1分钟前
Green完成签到,获得积分10
1分钟前
斐嘿嘿发布了新的文献求助10
1分钟前
谢丹完成签到 ,获得积分10
1分钟前
寒冷的完成签到,获得积分10
1分钟前
文武完成签到 ,获得积分10
1分钟前
zlf完成签到,获得积分10
1分钟前
2分钟前
2分钟前
香蕉觅云应助科研通管家采纳,获得10
2分钟前
2分钟前
林宥嘉完成签到 ,获得积分10
2分钟前
老夫子完成签到,获得积分10
2分钟前
kenti2023完成签到 ,获得积分10
2分钟前
2分钟前
YYYCCCCC发布了新的文献求助10
3分钟前
3分钟前
高分求助中
The Mother of All Tableaux: Order, Equivalence, and Geometry in the Large-scale Structure of Optimality Theory 3000
A new approach to the extrapolation of accelerated life test data 1000
ACSM’s Guidelines for Exercise Testing and Prescription, 12th edition 500
Indomethacinのヒトにおける経皮吸収 400
Phylogenetic study of the order Polydesmida (Myriapoda: Diplopoda) 370
基于可调谐半导体激光吸收光谱技术泄漏气体检测系统的研究 350
Robot-supported joining of reinforcement textiles with one-sided sewing heads 320
热门求助领域 (近24小时)
化学 材料科学 医学 生物 工程类 有机化学 生物化学 物理 内科学 纳米技术 计算机科学 化学工程 复合材料 遗传学 基因 物理化学 催化作用 冶金 细胞生物学 免疫学
热门帖子
关注 科研通微信公众号,转发送积分 3990020
求助须知:如何正确求助?哪些是违规求助? 3532077
关于积分的说明 11256276
捐赠科研通 3270943
什么是DOI,文献DOI怎么找? 1805139
邀请新用户注册赠送积分活动 882270
科研通“疑难数据库(出版商)”最低求助积分说明 809228