Effect of flavor characteristics and salt reduction and flavor enhancement of three edible fungi by Nano-pulverization

Authors

BAN Xinrong, Anhui University of Science And Technology， Chuzhou， Anhui 239000， China;Institute of Edible Fungi， Shanghai Academy of Agricultural Sciences， Shanghai 201403， China;Key Laboratory of Edible Fungi Resources and Utilization 〔South〕， Ministry of Agriculture， Shanghai 201403， China;National Engineering Research Center of Edible Fungi， Shanghai 201403， China
YANG Yan, Institute of Edible Fungi， Shanghai Academy of Agricultural Sciences， Shanghai 201403， China;Key Laboratory of Edible Fungi Resources and Utilization 〔South〕， Ministry of Agriculture， Shanghai 201403， China;National Engineering Research Center of Edible Fungi， Shanghai 201403， China
LI Wen, Institute of Edible Fungi， Shanghai Academy of Agricultural Sciences， Shanghai 201403， China;Key Laboratory of Edible Fungi Resources and Utilization 〔South〕， Ministry of Agriculture， Shanghai 201403， China;National Engineering Research Center of Edible Fungi， Shanghai 201403， China
WU Di, Institute of Edible Fungi， Shanghai Academy of Agricultural Sciences， Shanghai 201403， China;Key Laboratory of Edible Fungi Resources and Utilization 〔South〕， Ministry of Agriculture， Shanghai 201403， China;National Engineering Research Center of Edible Fungi， Shanghai 201403， China
ZHANG Zhong, Institute of Edible Fungi， Shanghai Academy of Agricultural Sciences， Shanghai 201403， China;Key Laboratory of Edible Fungi Resources and Utilization 〔South〕， Ministry of Agriculture， Shanghai 201403， China;National Engineering Research Center of Edible Fungi， Shanghai 201403， China
CHEN Wanchao, Institute of Edible Fungi， Shanghai Academy of Agricultural Sciences， Shanghai 201403， China;Key Laboratory of Edible Fungi Resources and Utilization 〔South〕， Ministry of Agriculture， Shanghai 201403， China;National Engineering Research Center of Edible Fungi， Shanghai 201403， ChinaFollow
LI Jingjun, Anhui University of Science And Technology， Chuzhou， Anhui 239000， China

Corresponding Author(s)

陈万超（1987—），男，上海市农业科学助理研究员，博士。E-mail：chenwancaho@saas.sh.cn李景军（1970—），男，安徽科技学院研究员，博士。E-mail：2003jjli@163.com

Abstract

Objective: This study aimed to optimize the processing technology of edible fungi and evaluate its application potential as flavoring agents in the food industry. Methods: The content of non-volatile flavor components of the samples was determined by ion chromatography and high-performance liquid chromatography, and the umami of the samples was evaluated by equal umami concentration. The volatile aroma components in the samples were detected by GC-MS, electronic nose and electronic tongue. The microstructure before and after Nano-pulverization was observed, and the experiment of increasing freshness and reducing salt was carried out. Results: After Nano-pulverization, the contents of umami amino acids, flavor nucleotides and organic acids in Stropharia rugosoannulata and A. bisporus increased significantly, and the types and quantities of volatile compounds increased significantly, while Nano-pulverization had little effect on the flavor components of Volvariella volvacea. The results of the electronic tongue showed that the pulverized samples were significantly improved in both umami and saltiness, the addition of 0.5% Nano-pulverization A. bisporus could increase the salt concentration by 0.28%, and the umami value was increased by 145%. Conclusion: Nano-pulverization technology can improve the taste of food. Nano-pulverized edible fungus powder can be used as an effective alternative to salt and flavor enhancers in the food manufacturing industry.

Publication Date

1-30-2024

First Page

23

Last Page

32,39

DOI

10.13652/j.spjx.1003.5788.2023.80892

Recommended Citation

Xinrong, BAN; Yan, YANG; Wen, LI; Di, WU; Zhong, ZHANG; Wanchao, CHEN; and Jingjun, LI (2024) "Effect of flavor characteristics and salt reduction and flavor enhancement of three edible fungi by Nano-pulverization," Food and Machinery: Vol. 40: Iss. 1, Article 4.
DOI: 10.13652/j.spjx.1003.5788.2023.80892
Available at: https://www.ifoodmm.cn/journal/vol40/iss1/4

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