scholarly journals Effects of Drying Process on the Volatile and Non-Volatile Flavor Compounds of Lentinula edodes

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2836
Author(s):  
Lijia Zhang ◽  
Xiaobo Dong ◽  
Xi Feng ◽  
Salam A. Ibrahim ◽  
Wen Huang ◽  
...  
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Lentinula Edodes ◽  
Monosodium Glutamate ◽  
Flavor Compounds ◽  
Drying Process ◽  
Shiitake Mushroom ◽  
Volatile Flavor Compounds ◽  
Volatile Flavor

In this study, fresh Lentinula edodes was dehydrated using freeze-drying (FD), hot-air drying (HAD), and natural drying (ND), and the volatile and non-volatile flavor compounds were analyzed. The drying process changed the contents of eight-carbon compounds and resulted in a weaker “mushroom flavor” for dried L. edodes. HAD mushrooms had higher levels of cyclic sulfur compounds (56.55 μg/g) and showed a stronger typical shiitake mushroom aroma than those of fresh (7.24 μg/g), ND (0.04 μg/g), and FD mushrooms (3.90 μg/g). The levels of 5′-nucleotide increased, whereas the levels of organic acids and free amino acids decreased after the drying process. The dried L. edodes treated with FD had the lowest levels of total free amino acids (29.13 mg/g). However, it had the highest levels of umami taste amino acids (3.97 mg/g), bitter taste amino acids (6.28 mg/g) and equivalent umami concentration (EUC) value (29.88 g monosodium glutamate (MSG) per 100 g). The results indicated that FD was an effective drying method to produce umami flavor in dried mushrooms. Meanwhile, HAD can be used to produce a typical shiitake mushroom aroma. Our results provide a theoretical basis to manufacture L. edodes products with a desirable flavor for daily cuisine or in a processed form.

scholarly journals Changes in flavor compounds of Aloididae aloidi during enzymatic hydrolysis

2021 ◽  
Vol 233 ◽  
pp. 02040
Author(s):  
Xuting Bai ◽  
Tao Li ◽  
Honglei Zhao ◽  
Xuepeng Li ◽  
Wenhui Zhu ◽  
...  
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Enzymatic Hydrolysis ◽  
Free Amino Acid ◽  
Free Amino Acids ◽  
Free Amino ◽  
Flavor Compounds ◽  
Peptide Analysis ◽  
Soluble Peptide ◽  
Maximum Value

Protamex was selected to prepare the hydrolysate. E-tongue, free amino acid combined with soluble peptide analysis were used to detect the flavor changes of Aloididae aloidi during enzymolysis. Degree of proteolysis increased with the prolongation of enzymolysis time, and reached the maximum value at 8 hours. The content of soluble peptide of hydrolysate increased firstly and then decreased in the later process. The E-tongue could effectively distinguish the taste difference of hydrolysates at different enzymolysis time, and the hydrolysate presented strong bitterness and astringency during the whole enzymolysis. The total amount of free amino acids in the hydrolysate increased gradually, and some sweet, umami and bitter amino acids increased in varying degrees during the process of enzymolysis.

scholarly journals Contents of 5'-Nucleotides and Free Amino Acids in Different Varieties of Dried Shiitake Mushroom (Lentinus edodes Sing.)

1975 ◽  
Vol 28 (9) ◽  
pp. 477-483 ◽  
Author(s):  
Tatsuyuki SUGAHARA ◽  
Shizuko ARAI ◽  
Yasuo AOYAGI ◽  
Naomichi KUNISAKI
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Lentinus Edodes ◽  
Shiitake Mushroom ◽  
Dried Shiitake Mushroom

scholarly journals Contents of 5’-GMP, free amino acids and lentinic acid among the different cultivars of shiitake mushroom

2020 ◽  
Vol 31 (1) ◽  
pp. 29-38
Author(s):  
Emi Kouyama ◽  
Jun Makino ◽  
Hiroshi Akaishi ◽  
Takeshi Nakazawa ◽  
Yasuo Aoyagi
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Shiitake Mushroom

scholarly journals Synthesis of Pyrazines Using Sugar Derived from Tobacco Cellulose and Hydrolyzed Tobacco F1 Protein as an Amino Acid Source

2018 ◽  
Vol 28 (2) ◽  
pp. 103-111
Author(s):  
Mehdi Ashraf-Khorassani ◽  
William M. Coleman ◽  
Michael F. Dube ◽  
Larry T. Taylor
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Free Amino Acids ◽  
Free Amino ◽  
Ammonium Hydroxide ◽  
Solid Material ◽  
Suspended Solid ◽  
Flavor Compounds ◽  
Maillard Reactions ◽  
High Fructose

SummaryAn array of pyrazines have been synthesized using sugars derived from tobacco cellulose (CDS), ammonium hydroxide, and hydrolyzed tobacco F1 protein as a source of free amino acids (isolated amino acids from F1 hydrolysate, from filtered F1 hydrolysate and from non-filtered F1 hydrolysate). All reactions were performed at 120 °C for 60 min using a 40-mL Parr reaction vessel. Results showed that the addition of hydrolyzed F1 protein as free amino acid source increased the number of pyrazines with branched alkyl chains (for example, 2-butyl-3-methyl pyrazine) compared to when no amino acids were added. However, using isolated amino acids from hydrolyzed F1 protein versus just hydrolyzed F1 protein (filtered or not filtered) did not make a difference in yield or type of branched pyrazines. When non-filtered hydrolyzed F1 protein was used, the solution was much more viscous and contained suspended solid material when compared to the use of filtered hydrolyzed F1 protein. Addition of threonine (THR) to the reaction mixture did not increase the yield of pyrazines but did slightly shift the distribution of pyrazines toward those with three and four carbons attached. Similar but not identical arrays of pyrazines were obtained when somewhat resembling reaction conditions were applied on a larger reaction scale (~1.5 L).A significant 50%-decrease in pyrazine yield was observed when the reaction temperature was reduced from 120 to 100 °C. No noticeable difference in the array of pyrazines from these two reactions was observed. In the majority of cases, the presence of free amino acids resulted in an increase in pyrazine yield coupled with a change in the qualitative array of pyrazines. These results clearly illustrate that sugar prepared from tobacco cellulose (glucose) can be used just like high fructose corn syrup to prepare flavor compounds via Amadori and Maillard reactions. The evidence highlights that hydrolyzed amino acids from F1 tobacco protein can be used via Maillard reactions to produce complementary arrays of pyrazine flavor compounds.

scholarly journals Free Amino Acids in Three Pleurotus Species Cultivated on Agricultural and Agro-Industrial By-Products

Molecules ◽  
2020 ◽  
Vol 25 (17) ◽  
pp. 4015
Author(s):  
Dimitra Tagkouli ◽  
Andriana Kaliora ◽  
Georgios Bekiaris ◽  
Georgios Koutrotsios ◽  
Margarita Christea ◽  
...  
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Monosodium Glutamate ◽  
Principal Component ◽  
Dry Weight ◽  
Distribution Patterns ◽  
Essential Amino Acids ◽  
Similar Distribution ◽  
By Products

Previous studies have demonstrated the feasibility of employing by-products of the olive and wine sectors for the production of Pleurotus mushrooms with enhanced functionalities. In this work we investigated the influence of endogenous and exogenous factors on free amino acids (FAAs) profile of Pleurotus ostreatus, P. eryngii and P. nebrodensis mushrooms produced on wheat straw (WS), alone or mixed with grape marc (GM), and on by-products of the olive industry (OL). Overall, 22 FAAs were determined in substrates and mushrooms, including all the essential amino acids, the neurotransmitter γ-aminobutyric acid (GABA) and ornithine. On a dry weight (dw) basis, total FAAs ranged from 17.37 mg/g in P. nebrodensis to 130.12 mg/g in P. ostreatus samples, with alanine, leucine, glutamine, valine and serine predominating. Similar distribution patterns were followed by the monosodium glutamate (MSG)-like, sweet and bitter FAAs. Significant differences in FAAs level were observed among the species examined and among the cultivation substrates used. Principal Component Analysis (PCA) performed on the entire FAAs profile of six Pleurotus strains, clearly separated P. ostreatus from P. eryngii and P. nebrodensis, in accordance to their phylogenetic affinity. This is the first report of FAAs in P. nebrodensis.

Betaines and free amino acids in salt stressed vitroplants and winter resting buds of Populus trichocarpa x deltoides

1991 ◽  
Vol 83 (1) ◽  
pp. 136-143 ◽  
Author(s):  
L. Bray ◽  
D. Chriqui ◽  
K. Gloux ◽  
D. Le Rudulier ◽  
M. Meyer ◽  
...  
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Populus Trichocarpa
Sign in / Sign up

Export Citation Format

Share Document