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Non-volatile taste active compounds and umami evaluation of Agrocybe aegerita hydrolysates derived using different enzymes.
- Source :
- Food Bioscience; Apr2024, Vol. 58, pN.PAG-N.PAG, 1p
- Publication Year :
- 2024
-
Abstract
- Agrocybe aegerita is widely popular for its umami taste. This study utilized five enzymes to hydrolyze the non-volatile taste active compounds extracted from A. aegerita , including inorganic ions, organic acids, soluble sugars, free amino acids, 5′-nucleotides, and small peptides. The taste activity value (TAV) was used to measure the non-volatile taste active components, while the synergistic effects of umami were determined using equivalent umami concentration (EUC). The results showed that the protamex-treated hydrolysate had the highest umami sensory score (7.03) and EUC value (1039.475 ± 2.673) with the most low-molecular-weight peptides (<1 KDa) and soluble sugars, conferring the best overall flavor characteristics. Furthermore, a positive correlation was found between the EUC values and umami sensory scores and acceptability. Overall, the results showed that the protamex-treated A. aegerita hydrolysate had the highest umami taste and acceptability. Thus, this study provides more information for further studies on the umami compounds of A. aegerita and a theoretical basis for the development and utilization of A. aegerita as a condiment. [Display omitted] • Agrocybe aegerita enzymatic hydrolysate was used to extract taste activity compounds. • Protamex hydrolysate had the highest umami sensory score, EUC value and acceptable. • Positive correlation between EUC values and umami sensory scores and acceptability. • Significant positive correlation between umami and peptides <3 KDa. [ABSTRACT FROM AUTHOR]
- Subjects :
- UMAMI (Taste)
TASTE
ORGANIC acids
ENZYMES
AMINO acids
FLAVOR
Subjects
Details
- Language :
- English
- ISSN :
- 22124292
- Volume :
- 58
- Database :
- Supplemental Index
- Journal :
- Food Bioscience
- Publication Type :
- Academic Journal
- Accession number :
- 176149914
- Full Text :
- https://doi.org/10.1016/j.fbio.2024.103772