Nonvolatile taste components of fruit bodies and mycelia of Cordyceps militaris

Cordyceps militaris (L.) Link (Clavicipitaceae), northern Cordyceps, is currently available in Taiwan for use in the formulation of nutraceuticals and functional foods. The nonvolatile components in the form of fruit bodies and mycelia were studied. Both fruit bodies and mycelia were high in contents of carbohydrate, crude fiber and crude protein. Content of total sugars and polyols were 260.64 and 189.82 mg/g for fruit bodies and mycelia, respectively. Mannitol content was the highest in both fruit bodies and mycelia (117.66 and 112.55 mg/g, respectively). Contents of total free amino acids in fruit bodies and mycelia were 48.15 and 67.63 mg/g, respectively. The content of monosodium glutamate (MSG)-like components in fruit bodies (10.60 mg/g) was higher than that in mycelia (2.70 mg/g). The contents of total and flavor 5′-nucleotides were high in mycelia (26.27 and 9.34 mg/g, respectively). Equivalent umami concentrations of fruit bodies and mycelia were similar, and equivalent to the umami intensity given by 6.08 and 6.22 g of MSG, respectively. Overall, both fruit bodies and mycelia of northern Cordyceps possessed highly intense umami taste.     

炒制时间对不同复配比例黑皮鸡枞菌-平菇复合酱风味的影响

以珍稀的黑皮鸡枞菌和常见的平菇为材料,研制一种味道鲜美的复合型菌酱。通过主成分和最小偏二乘判别分析,探究不同复配比例的复合型菌酱在不同炒制时间下的风味变化。结果表明：炒制时间4 min、平菇和黑皮鸡枞菌质量比4∶6复配时,复合酱的鲜味水平最高;炒制时间4～5 min、质量比4∶6复配时,复合酱香味品质最好;谷氨酸和香叶基丙酮等14 种风味化合物导致不同炒制时间下复合酱风味差异显著。本研究为提高该复合型菌酱风味品质提供了一定理论基础,可促进食用菌加工产业的发展。     

酿造鲜味酱油调节大鼠血压机制的研究

将雄性SD大鼠随机分成普通饮食（ND）组、高脂和高盐饮食（HFHS）组、高脂和酱油饮食（HFSS）组,连续灌胃10周,测定基础代谢参数及影响血管紧张素及醛固酮分泌的相关生物参数,考察鲜味酿造酱油（盐含量8%）通过肾素-血管紧张素-醛固酮系统（RAAS）调节大鼠血压的机制。结果表明,各组SD大鼠食物摄入量无显著差异（P＞0.05）。与HFHS组相比,HFSS组SD大鼠水摄入量无显著差异（P＞0.05）,体质量、血压显著下降（P＜0.05）,但尿液排出量显著增加（P＜0.05）;血清中总胆固醇、甘油三酯、血管紧张素Ⅱ和醛固酮含量显著下降（P＜0.05）,尿液中的钾离子显著增加（P＜0.05）;肾脏中血管紧张素1型受体、类固醇11β-羟化酶及醛固酮合成酶基因的表达水平显著下降（P＜0.05）,钠钾腺嘌呤核苷三磷酸（ATP）酶α1基因的表达水平显著增加（P＜0.05）,说明酿造鲜味酱油可通过RAAS调节血压。     

Non-volatile taste components of various broth cubes

Commercial soup bases, in the form of broth cubes available in the market, include chicken, mushroom, pork and seafood broth cubes. The non-volatile taste components of four broth cubes were studied. Equivalent umami concentration (EUC) values of these broth cubes were evaluated and compared with their sensory results from hedonic tests. Only two soluble sugars, lactose and sucrose, were found. Contents of total free amino acids and monosodium glutamate (MSG)-like components ranged from 0.51 to 1.04 mg g⁻¹ and 0.48 to 0.56 mg g⁻¹, respectively. Contents of 5′-nucleotides and flavour 5′-nucleotides ranged from 2.67 to 3.66 mg g⁻¹ and 2.58 to 3.33 mg g⁻¹, respectively. EUC values were low and the umami intensities of one gramme of four soup bases were equivalent to those given by 0.14–0.32 g MSG. Mushroom and pork soups were more preferred, whereas seafood soup was less preferred. Correlations of EUC values with sensory scores were established for chicken, pork and seafood soups.     

Soy Sauce and Its Umami Taste: A Link from the Past to Current Situation

ABSTRACT: Soy sauce taste has become a focus of umami taste research. Umami taste is a 5th basic taste, which is associated to a palatable and pleasurable taste of food. Soy sauce has been used as an umami seasoning since the ancient time in Asia. The complex fermentation process occurred to soy beans, as the raw material in the soy sauce production, gives a distinct delicious taste. The recent investigation on Japanese and Indonesian soy sauces revealed that this taste is primarily due to umami components which have molecular weights lower than 500 Da. Free amino acids are the low molecular compounds that have an important role to the taste, in the presence of sodium salt. The intense umami taste found in the soy sauces may also be a result from the interaction between umami components and other tastants. Small peptides are also present, but have very low, almost undetected umami taste intensities investigated in their fractions.     

Non-volatile taste components of Agaricus blazei, Agrocybe cylindracea and Boletus edulis

Three species of dried mushrooms are commercially available in Taiwan, namely Agaricus blazei (Brazilian mushroom), Agrocybe cylindracea (black popular mushroom) and Boletus edulis (king bolete), and their non-volatile taste components were studied. All mushrooms were high in contents of carbohydrate, crude fiber and protein but low in contents of crude ash and fat. Arabitol, myo-inositol, mannitol and trehalose were detected in these three mushrooms, whereas glucose was not found in B. edulis. Contents of total soluble sugars and polyols ranged from 150.33 to 225.08 mg/g. Total free amino acid contents were low in these three mushrooms and ranged from 8.97 to 14.91 mg/g. The contents of MSG-like components ranged from 1.24 to 4.40 mg/g were in the descending order of the A. blazei, A. cylindracea and B. edulis. Total 5′-nucleotides contents of A. blazei and A. cylindracea were higher than that of B. edulis whereas flavor 5′-nucleotides content of A. blazei was higher than those of A. cylindracea and B. edulis. Equivalent umami concentrations values in three mushrooms ranged from 10.46 to 135.90 g per 100 g. Overall, these three mushrooms possessed highly umami taste.     

我国沿海主要海域雌性三疣梭子蟹呈味成分含量的比较

以我国渤海、黄海、东海和南海4个海域中雌性三疣梭子蟹的肝胰腺、性腺和体肉为研究对象,采用电子舌、氨基酸自动分析法以及高效液相色谱法研究不同海域的生长环境对雌性三疣梭子蟹3个可食部位游离氨基酸含量和呈味核苷酸化合物的变化,并采用滋味强度值和味精当量对呈味成分的强度进行评价。结果表明:电子舌可对4个海域中雌性三疣梭子蟹的肝胰腺、性腺和体肉进行有效区分;在肝胰腺部分,游离氨基酸总量是3个可食部位最高的,3种呈味核苷酸中肌苷酸和腺苷酸的含量较高;在不同海域中,渤海肝胰腺组游离氨基酸总量最高,为3 315.05 mg/100 g,且其味精当量值最高,为15.87 g MSG/100 g;南海肝胰腺组游离氨基酸总量最低,但甜味氨基酸含量所占比例最高,为63.10%,并且呈味核苷酸含量最高,肌苷酸和腺苷酸的滋味强度值大于1。蟹的性腺部分,呈味核苷酸含量与味精当量值是3个可食部位中最高的,其中南海性腺的味精当量值为36.46 g MSG/100 g,是4个海域中最高。蟹的体肉部分中肌苷酸含量较高,黄海体肉肌苷酸组中含量较低,其滋味强度值小于1,对体肉的滋味无直接贡献,但黄海体肉组游离氨基酸总量最高,为2 564.44 mg/100 g;东海体肉组的味精当量值最高,为7.19 g MSG/100 g。     

Determination of the Free Amino Acid,Organic Acid,and Nucleotide in Commercial Vinegars

The selected taste‐active compounds in several kinds of commercial vinegar including amino acids, organic acids, and nucleotides were determined by High Performance Liquid Chromatography (HPLC). The results showed that glutamine and alanine, which contribute the umami and sweet taste to the flavor of vinegar, are high in Taste Activity Value (TAV). Acetic acid is the major organic acid in vinegar, making up as much as 91.4% of the total organic acid composition. Nucleotides, which were only detected in 5 brands of commercial vinegar and are both low in TAV, contribute less taste in vinegar. Our research provides a multiple chemical compositional characterization of vinegar and proposes a possibility of classification of different kinds of vinegar.