Comparison of the umami taste and aroma of dried Suillus granulatus packed using four different packaging methods.
Food Chem
; 366: 130570, 2022 Jan 01.
Article
en En
| MEDLINE
| ID: mdl-34311238
ABSTRACT
Umami and aroma are important flavor qualities of edible mushrooms, and packaging can maintain or improve the flavor during storage. This study explored the effects of light-proof packaging (LPP), light-transparent packaging (LTP), vacuum light-proof packaging (VLPP), and vacuum light-transparent packaging (VLTP) on umami taste and aroma of dried Suillus granulatus. Monosodium glutamate-like amino acid content, equivalent umami concentration, and electronic tongue umami sensory scores in VLTP were higher at 2, 4, and 6 months and higher in LTP at 8 and 10 months. Principal component analysis of aroma components showed that the comprehensive scores were higher for the transparent packaging. Ketones and pyrazines were more abundant in transparent packaging. Flavor quality was better at 4-6 months, based on the equivalent umami concentration and the concentration of eight-carbon compounds that contribute to aroma. Transparent packaging is a promising way to optimize the flavor of dried Suillus granulatus.
Palabras clave
Texto completo:
1
Colección:
01-internacional
Banco de datos:
MEDLINE
Asunto principal:
Gusto
/
Agaricales
Idioma:
En
Revista:
Food Chem
Año:
2022
Tipo del documento:
Article
País de afiliación:
China