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Food Chem

Title:		Contributions of non-volatile and volatile compounds to the umami taste and overall flavour of shiitake mushroom extracts and their application as flavour enhancers in cooked minced meat
Author(s):		Dermiki M; Phanphensophon N; Mottram DS; Methven L;
Address:		"Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6AP, United Kingdom"
Journal Title:		Food Chem
Year:		2013
Volume:		20130314
Issue:		1
Page Number:		77 - 83
DOI:		10.1016/j.foodchem.2013.03.018
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Aqueous extracts of dried shiitake mushrooms (Lentinus edodes) were prepared as taste and flavour enhancers for meat formulations. Effects of time and temperature on the chemical and sensory properties of the extracts were examined. Extracts prepared at 70 degrees C had significantly higher concentrations (p<0.001) of the savoury tasting 5'-ribonucleotides than those prepared at 22 degrees C but increasing the extraction time from 30 to 360 min only increased their recovery slightly (p=0.053). In contrast, higher temperature extracts had considerably smaller concentrations of the major volatile compounds, such as lenthionine, 1-octen-3-ol, 1,3-dithiethane and dimethyl disulfide, because of loss through volatilisation. A sensory discrimination test showed that the lower temperature extract was perceived to have less umami taste than the higher temperature extract (p=0.048). Incorporating the 70 degrees C shiitake extract into minced meat formulations led to significantly higher levels of savoury tasting 5'-ribonucleotides in the cooked meat but no significant difference in umami perception"
Keywords:		Adult Animals Cattle Cooking Female Flavoring Agents/analysis/*isolation & purification Food Additives/*analysis/isolation & purification Hot Temperature Humans Male Meat Products/*analysis Middle Aged Shiitake Mushrooms/*chemistry Taste Temperature Volat;
Notes:		"MedlineDermiki, Maria Phanphensophon, Natalie Mottram, Donald S Methven, Lisa eng Research Support, Non-U.S. Gov't England 2013/06/19 Food Chem. 2013 Nov 1; 141(1):77-83. doi: 10.1016/j.foodchem.2013.03.018. Epub 2013 Mar 14"