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Contributions of non-volatile and volatile compounds to the umami taste and overall flavour of shiitake mushroom extracts and their application as flavour enhancers in cooked minced meat.

Abstract：

:Aqueous extracts of dried shiitake mushrooms (Lentinus edodes) were prepared as taste and flavour enhancers for meat formulations. Effects of time and temperature on the chemical and sensory properties of the extracts were examined. Extracts prepared at 70°C had significantly higher concentrations (p<0.001) of the savoury tasting 5'-ribonucleotides than those prepared at 22°C but increasing the extraction time from 30 to 360 min only increased their recovery slightly (p=0.053). In contrast, higher temperature extracts had considerably smaller concentrations of the major volatile compounds, such as lenthionine, 1-octen-3-ol, 1,3-dithiethane and dimethyl disulfide, because of loss through volatilisation. A sensory discrimination test showed that the lower temperature extract was perceived to have less umami taste than the higher temperature extract (p=0.048). Incorporating the 70°C shiitake extract into minced meat formulations led to significantly higher levels of savoury tasting 5'-ribonucleotides in the cooked meat but no significant difference in umami perception.

journal_name

Food Chem

journal_title

Food chemistry

authors

Dermiki M,Phanphensophon N,Mottram DS,Methven L

doi

10.1016/j.foodchem.2013.03.018

subject

Has Abstract

pub_date

2013-11-01 00:00:00

pages

77-83

issue

1

eissn

0308-8146

issn

1873-7072

pii

S0308-8146(13)00319-1

journal_volume

141

pub_type

杂志文章

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