LWT-FOOD SCIENCE AND TECHNOLOGY
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2022
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IF 6.056
Shiya Ren,Enping Zheng,Tingxue Zhao,Shunqiang Hu,Hailong Yang
Coprinus comatus contains a variety of bioactive and umami compounds and is regarded as “the rising star of fungi”. To maximally maintain its quality, the physicochemical and antioxidant properties of C. comatus were investigated and compared, after undergoing hot air drying (HAD), infrared drying (IRD), microwave drying (MD) and freeze drying (FD). Results showed that different drying methods have their respective advantages. FD sample showed the lowest color difference and highest rehydration ratio, as well as provided the highest retention of gallic acid (223.76 μg/g) and protocatechuic acid (336.67 μg/g), thereby demonstrating highest free radicals (DPPH· and ABTS·) scavenging activity. MD significantly retained polysaccharide (113.36 mg/g), coumaric acid (13.36 μg/g) and p-hydroxybenzoic acid (35.09 μg/g), and exhibited higher ferric reducing antioxidant power. IRD and HAD led to higher contents of monosodium glutamate-like free amino acids and flavor 5′-nucleotide. In addition, IRD sample had the highest equivalent umami concentration value (1145.73 g MSG/100 g). Comprehensively, FD was better to preserve the antioxidants, while IRD would be a potential method to produce dried C. comatus with high umami concentration.
研究领域:
食品科学
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营养学
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生物化学
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农业工程
✓ 已验证
产品关联
DOI
高影响因子
SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY
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2022
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IF 4.831
Zongbao Sun,Haodong Pan,Min Zuo,Junkui Li,Liming Liang,Chi-Tang Ho,Xiaobo Zou
This study utilized equivalent umami concentrations (EUC) to characterize umami intensity in salmon with different freeze–thaw times. A rapid and non-destructive method was established to determine EUC values in salmon which is based on hyperspectral imaging (HSI) system combined with multiple characteristic variable screening methods. The established CARS-PLS model showed greater advantages in correlating the reference values of spectral data with EUC in salmon with Rc of 0.9012, Rp of 0.9009, RMSECV of 0.82, and RMSEP of 0.88. The model was employed pixel-wise to visualize the distribution of EUC with different freeze–thaw times, which demonstrated the reduction of EUC value with the increasing of freeze–thaw times. Therefore, this reseearch showed hyperspectral imaging (HSI) system combined with chemometrics possesses a substantial capability to predict and visualize the EUC of salmon, which would provide an intuitive understanding of salmon quality prediction and detection.
研究领域:
食品科学
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化学计量学
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成像技术
✓ 已验证
DOI
PubMed
高影响因子
FOOD CHEMISTRY
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2021
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IF 7.514
Yiwen Zhu,Xirui Zhou,Yan Ping Chen,Ziyuan Liu,Shui Jiang,Gaole Chen,Yuan Liu
Umami intensity promotes food flavor blending and food choice, while a universal quantification procedure is still lacking. To evaluate perceived umami intensity (PUI) in seven categories of foods, modified two-alternative forced choice (2-AFC) method with monosodium glutamate as reference was applied. Meanwhile, we explored whether equivalent umami concentration (EUC) by chemical analysis and electronic tongue (E-tongue) are applicable in PUI quantification. The results indicated that EUC was appropriate in quantifying PUI of samples from meat, dairy, vegetable and mushroom groups ( r = 1.00, p < 0.05). Moreover, models with a good prediction capacity for PUI and EUC ( R 2 > 0.99) were established in separated food categories by back propagation neural networks, where E-tongue data were set as input. This study explored the effectiveness of the three methods in evaluating the PUIs of various foods, which provides multiple choices for the food industry.
研究领域:
食品科学
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感官评价
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化学分析
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神经网络
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
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2014
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IF 3.259
Fei Pei,Ying Shi,Xingyang Gao,Fangning Wu,Alfred Mugambi Mariga,Wenjian Yang,Liyan Zhao,Xinxin An,Zhihong Xin,Fangmei Yang,Qiuhui Hu
Button mushroom slices were dehydrated using freeze drying (FD) or FD combined with microwave vacuum drying (FMVD), and the non-volatile component profiles were studied. The results showed that the level of non-volatile components in button mushroom firstly increased during sublimation of FD/FMVD process and then fell during desorption in FD process and MVD in FMVD process. Compared to FD products, the contents of soluble sugars and polyols in FMVD products were relatively low, whereas the contents of total free amino acids were significantly higher, close to the level of fresh mushroom. However, there was no significant difference in the contents of 5′-nucleotides and organic acids between FD and FMVD products. The equivalent umami concentration ( EUC ) values for FD and FMVD products did not differ from fresh, indicating that both drying methods could effectively preserve MSG (monosodium glutamate)-like components in button mushroom.
研究领域:
食品科学
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农业工程
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化学工程
✓ 已验证
DOI
PubMed
高影响因子
International Journal of Gastronomy and Food Science
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2024
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IF 3.2
Ke Shi,Zhenqi Li,Yibo Bai,Yu Zhang,Huanlu Song,Wenqing Pan,Wanying Chen,Wen Xiong,Li Yang,Zijian Huang
In this study, Agaricus bisporus and pork bone stocks (PBS) were enzymatically digested, and the equivalent umami concentration (EUC) value, sensory evaluation and hydrolysis degree (DH) were used as indexes to find the optimal enzyme digestion conditions. Finally, the optimal enzymatic solution was mixed and analyzed for flavor compounds in the optimal enzymatic solution before and after Maillard reaction (MR) by GC × GC-O-MS. The results showed that the enzymatic digestion of mushroom stocks (MS) with a combination of Cellulase-Protamex™ (C-P) yielded high levels of flavor amino acids (40.733 ± 0.340 g/L), and 5′-nucleotides (12.807 ± 0.239 mg/g), and EUC values up to 1755.786 ± 40.759 g/100 g. Meanwhile, the simultaneous enzymatic hydrolysis of PBS with a combination of Flavourzyme™-Protamex™ (F-P) yielded high levels of flavor amino acids (51.265 ± 0.550 g/L) and 5′-nucleotides (17.477 ± 0.260 mg/g) with EUC values up to 3420.619 ± 114.193 g/100 g. Using the DH and sensory evaluation as indicators, the results showed that the greatest DH and the highest sensory scores were obtained with the addition of C-P-MS and F-P-MS at 7:3 (m/m). Finally, the compounds with large changes in concentration were mainly mushroom flavored 1-octen-3-ol (2208.614 ± 12.879 μg/kg), sweet-flavored 3-octanone (269.871 ± 11.691 μg/kg), floral-flavored benzyl alcohol (156.704 ± 14.859 μg/kg), green flavored 2-pentylfuran (190.470 ± 12.934 μg/kg), and almond-flavored furfural (523.555 ± 5.674 μg/kg).
研究领域:
食品科学
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酶学
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感官评价
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风味化学
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）