능이버섯의 맛 성분과 향기성분

Title
능이버섯의 맛 성분과 향기성분
Other Titles
Volatile Flavor and Nonvolatile Taste Components in the Wild Mushroom Sarcodon aspratus (Berk.) S. Ito
Author(s)
윤경영홍주연[홍주연]신승렬[신승렬]이승언[이승언]문용선
Keywords
Sarcodon aspratus; mushroom flavor; volatile composition; taste component; 5´-nucleotide
Issue Date
201012
Publisher
한국식품저장유통학회
Citation
한국식품저장유통학회지, v.17, no.6, pp.770 - 776
Abstract
Sarcodon aspratus (Berk.) S. Ito is a wild mushroom commonly consumed in Korea due to its beneficial effects on health. However, only limited information on the volatile and nonvolatile constituents of S. aspratus is available. In the present study, the total concentration of mushroom soluble sugars, including glucose, trehalose, sucrose, and xylose, was found to be 202.5 ㎎/㎏. The total contents of free and essential amino acids were 2,592.1 ㎎/㎏ and 1,249.5 ㎎/㎏, respectively; arginine, lysine, methionine, and valine were the major amino acids present. The contents of total 5´-nucleotides and flavor 5´-nucleotides in S. aspratus were 2,510.7 ㎎/㎏ and 773.4 ㎎/㎏, respectively. The volatile components of S. aspratus were collected by simultaneous distillation-extraction (SDE) and analyzed by gas chromatography-massspectrometry (GC-MS). A total of 27 volatile compounds were isolated and identified. The most abundant was l-octen-3-ol, which accounted for more than 68% of total volatiles; other important compounds were 2-octen-1-ol, 1-octen-3-one, and 2-octenol. Our results provide preliminary data for the development of S. aspratus as a food material.
URI
http://hdl.handle.net/YU.REPOSITORY/23209
ISSN
1738-7248
Appears in Collections:
생활과학대학 > 식품영양학과 > Articles
자연자원대학 > 원예생명과학과 > Articles
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