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的填写文献信息,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!

Flavor impartment of mushroom on egg whites and sensory properties of egg whites with mushroom topping using quantitative descriptive analysis

蘑菇 风味 食品科学 芳香 鲜味 品味 成分 感觉系统 涩的 感官分析 化学 生物 神经科学
作者
Adriana Muñiz,Xiaofen Du,Marcus Shanks
出处
期刊:Journal of the Science of Food and Agriculture [Wiley]
卷期号:102 (1): 73-84 被引量:10
标识
DOI:10.1002/jsfa.11332
摘要

Abstract BACKGROUND Mushroom possesses desirable aroma, taste, texture, health‐promoting and disease‐preventing dietary components, making it an ideal ingredient, especially for animal‐based food substitution. Nevertheless, no study has replaced egg whites partially with mushrooms and investigated their sensory quality. This study aimed to investigate flavor impartment of mushroom on egg whites and the sensory quality of roasting and steaming egg whites replaced by white and crimini mushrooms at 0%, 10%, 20% and 30%, respectively, using a panel trained with aroma chemical references for 31 sensory attributes with 0–10 line scales. RESULTS Roasted and steamed egg whites possessed major sensory attributes of sulfury and egg‐like aroma and flavor (intensities > 3). After mushroom topping was added, the dominant sensory attributes shifted to mushroom‐based flavor characteristics, including mushroom‐like, earthy, dark meat, roasted, hay, soybean, potato, woody, umami, bitter, astringent and firmness texture. Mushroom variety showed significant ( P ≤ 0.05) impacts on egg white sensory quality, with crimini introducing more intense flavor. The higher the mushroom proportion with egg whites, the more intense was the flavor associated with mushroom. Mushroom could enhance egg‐like flavor in multiple dimensions, including aroma, taste and texture, according to partial least square regression. CONCLUSION White and crimini mushrooms enriched roasted and steamed egg white sensory quality with introduction of characteristic sensory attributes from mushrooms. Mushroom variety and proportion with egg whites displayed significant impacts on egg white sensory properties. The study contributed to understanding the impact of mushrooms on egg white sensory profile and served as a guide in incorporating mushroom in product development. © 2021 Society of Chemical Industry.
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
大幅提高文件上传限制,最高150M (2024-4-1)

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
吴彦祖发布了新的文献求助10
7秒前
月军完成签到,获得积分10
8秒前
奶盐牙牙乐完成签到 ,获得积分10
13秒前
聪明的芳芳完成签到 ,获得积分10
14秒前
豆乳米麻薯完成签到,获得积分10
22秒前
26秒前
一个完成签到 ,获得积分10
26秒前
劉平果完成签到 ,获得积分10
31秒前
超脱闲人发布了新的文献求助10
31秒前
40秒前
43秒前
45秒前
七七应助想顺利毕业采纳,获得10
55秒前
57秒前
1分钟前
1分钟前
涂山发布了新的文献求助10
1分钟前
司空若剑发布了新的文献求助10
1分钟前
笨蛋小狗梦想为春日半岛蹦极完成签到,获得积分10
1分钟前
1分钟前
涂山完成签到,获得积分20
1分钟前
whyyy完成签到 ,获得积分10
1分钟前
酷波er应助Forizix采纳,获得10
1分钟前
1分钟前
丘比特应助科研通管家采纳,获得10
1分钟前
1分钟前
搜集达人应助科研通管家采纳,获得10
1分钟前
丘比特应助科研通管家采纳,获得10
1分钟前
脑洞疼应助科研通管家采纳,获得10
1分钟前
Orange应助科研通管家采纳,获得10
1分钟前
赘婿应助科研通管家采纳,获得10
1分钟前
今后应助科研通管家采纳,获得10
1分钟前
1分钟前
1分钟前
Forizix完成签到,获得积分10
1分钟前
外向半青完成签到,获得积分10
1分钟前
Forizix发布了新的文献求助10
1分钟前
492357816完成签到,获得积分10
1分钟前
优美的冰真完成签到,获得积分10
1分钟前
顾矜应助超脱闲人采纳,获得10
1分钟前
高分求助中
The late Devonian Standard Conodont Zonation 2000
Nickel superalloy market size, share, growth, trends, and forecast 2023-2030 2000
The Lali Section: An Excellent Reference Section for Upper - Devonian in South China 1500
Very-high-order BVD Schemes Using β-variable THINC Method 890
Mantiden: Faszinierende Lauerjäger Faszinierende Lauerjäger 800
PraxisRatgeber: Mantiden: Faszinierende Lauerjäger 800
A new species of Coccus (Homoptera: Coccoidea) from Malawi 500
热门求助领域 (近24小时)
化学 医学 生物 材料科学 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 基因 遗传学 催化作用 物理化学 免疫学 量子力学 细胞生物学
热门帖子
关注 科研通微信公众号,转发送积分 3256852
求助须知:如何正确求助?哪些是违规求助? 2898987
关于积分的说明 8303179
捐赠科研通 2568204
什么是DOI,文献DOI怎么找? 1394935
科研通“疑难数据库(出版商)”最低求助积分说明 652924
邀请新用户注册赠送积分活动 630649