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dc.contributor.author김영석-
dc.contributor.author조인희-
dc.date.accessioned2016-08-28T12:08:24Z-
dc.date.available2016-08-28T12:08:24Z-
dc.date.issued2010-
dc.identifier.issn0308-8146-
dc.identifier.otherOAK-5946-
dc.identifier.urihttps://dspace.ewha.ac.kr/handle/2015.oak/220274-
dc.description.abstractUmami-taste active components in pine-mushrooms (Tricholoma matsutake Sing.) were compared according to different grades (first, second, third, and fourth) and parts (pileus and stipe). The contents of umami-taste active free amino acids, such as aspartic acid and glutamic acid, decreased in the order of second grade > third grade > fourth grade > first grade. Also, the contents of umami-taste active 5′-nucleotides were highest and lowest in pine-mushrooms of second and first grades, respectively. All the contents of umami-taste active amino acids and 5′-nucleotides were higher in the pileus than in the stipe, irrespective of pine-mushroom grades. Equivalent umami concentration values of pine-mushrooms ranged from 13.26 (in the stipe of first grade) to 204.26 g (in the pileus of second grade) per 100 g. All the quantitative data obtained in this study are highly consistent with our previously data on umami sensory intensities of pine-mushrooms. © 2009 Elsevier Ltd. All rights reserved.-
dc.languageEnglish-
dc.titleComparison of umami-taste active components in the pileus and stipe of pine-mushrooms (Tricholoma matsutake Sing.) of different grades-
dc.typeArticle-
dc.relation.issue3-
dc.relation.volume118-
dc.relation.indexSCI-
dc.relation.indexSCIE-
dc.relation.indexSCOPUS-
dc.relation.startpage804-
dc.relation.lastpage807-
dc.relation.journaltitleFood Chemistry-
dc.identifier.doi10.1016/j.foodchem.2009.05.084-
dc.identifier.wosidWOS:000270492800048-
dc.identifier.scopusid2-s2.0-69349084436-
dc.author.googleCho I.H.-
dc.author.googleChoi H.-K.-
dc.author.googleKim Y.-S.-
dc.contributor.scopusid김영석(56155360400)-
dc.date.modifydate20200911081002-
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엘텍공과대학 > 식품공학전공 > Journal papers
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