[#2011-03] Nonvolatile Taste Components of Culinary-Medicinal Maitake Mushroom, Grifola frondosa (Dicks.:Fr.) S.F. Gray, Shih-Jeng Huang et al.

Shih-Jeng Huang,¹ Shu-Yao Tsai,² Shin-Yi Lin,³ Chih-Hung Liang,¹ & Jeng-Leun Mau^3,*

¹Department of Nutrition and Health Science, Chungchou Institute of Technology, Yuanlin, Changhua 51003, Taiwan, R.O.C.; ²Department of Health and Nutrition Biotechnology, Asia University, 500 Liufeng Road, Wufeng, Taichung 41354, Taiwan, R.O.C; ³Department of Food Science and Biotechnology, National Chung-Hsing University, 250 Kuokuang Road, Taichung 40227, Taiwan, R.O.C.

 

ABSTRACT: Culinary-medicinal maitake mushroom Grifola frondosa (Dicks.: Fr.) S.F. Gray mycelium was inoculated into wheat, a new product was formed after fungal fermentation, and its nonvolatile taste components were studied. Contents of crude ash, fat, fiber, and protein were higher in fruit bodies and mycelia, whereas carbohydrate contents were higher in the uninoculated and fermented wheat. Contents of total soluble sugars and polyols were 234.06, 111.70, 88.58, and 28.83 mg/g for fermented wheat, fruiting bodies, mycelia, and wheat, respectively. Contents of total free amino acids were in the descending order of mycelia > fermented wheat > fruiting bodies > wheat. Contents of total 5′-nucleotides were in the descending order: fruiting bodies > mycelia > fermented wheat > wheat. Based on the results obtained, fruiting bodies and mycelia possessed highly intense umami taste. Overall, as a result of solid-state fermentation, fermented wheat contained more taste components and a higher equivalent umami concentration than wheat did.