Analysis and Evaluation of the Characteristic Taste Components in Portobello Mushroom. Issue 6 (10th May 2018)

• Record Type: Journal Article
• Authors: Wang, Jinbin; Li, Wen; Li, Zhengpeng; Wu, Wenhui; Tang, Xueming
• Is Part Of: Journal of food science. Volume 83:Issue 6(2018)
• Page Start: 1542
• Page End: 1551
• Publication Date: 2018-05-10
• Subjects: growth stages -- pileus -- Portobello mushroom -- stipe -- taste components; Food -- Periodicals; Food -- Research -- Periodicals; Food -- Periodicals; Research -- Periodicals; Levensmiddelen; Voeding; 664
• DOI: 10.1111/1750-3841.14165
• Languages: English
• ISSNs: 0022-1147

Abstract

Abstract : Abstract: To identify the characteristic taste components of the common cultivated mushroom (brown; Portobello), Agaricus bisporus, taste components in the stipe and pileus of Portobello mushroom harvested at different growth stages were extracted and identified, and principal component analysis (PCA) and taste active value (TAV) were used to reveal the characteristic taste components during the each of the growth stages of Portobello mushroom. In the stipe and pileus, 20 and 14 different principal taste components were identified, respectively, and they were considered as the principal taste components of Portobello mushroom fruit bodies, which included most amino acids and 5′‐nucleotides. Some taste components that were found at high levels, such as lactic acid and citric acid, were not detected as Portobello mushroom principal taste components through PCA. However, due to their high content, Portobello mushroom could be used as a source of organic acids. The PCA and TAV results revealed that 5′‐GMP, glutamic acid, malic acid, alanine, proline, leucine, and aspartic acid were the characteristic taste components of Portobello mushroom fruit bodies. Portobello mushroom was also found to be rich in protein and amino acids, so it might also be useful in the formulation of nutraceuticals and functional food. Practical Application: The results in this article could provide a theoretical basis for understanding and regulating the characteristic flavor components synthesis process of Portobello mushroom.