Palatability Characteristics of <I>Pleurotus eryngii </I>var. <I>tuoliensis</I>

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  • Miyazawa Noriko
    Faculty of Health and Welfare, Takasaki University of Health and Welfare
  • Matsuoka Hiroki
    Faculty of Health and Welfare, Takasaki University of Health and Welfare
  • Ozawa Yoshio
    Faculty of Health and Welfare, Takasaki University of Health and Welfare

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Other Title
  • 担子菌バイリング（<I>Pleurotus eryngii</I> var. <I>tuoliensis</I>）の嗜好特性
  • 担子菌バイリング(Pleurotus eryngii var. tuoliensis)の嗜好特性
  • タンシキン バイリング(Pleurotus eryngii var. tuoliensis)ノ シコウトクセイ

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Abstract

Analysis of free amino acids, free sugars and sugar alcohols, organic acids and 5′-guanylic acid as well as a sensory evaluation were carried out to obtain basic nutritional data on the mushroom Pleurotus eryngii var. tuoliensis (Basidiomycetes). The free amino acid composition of freeze-dried samples in decreasing order was arginine, glutamic acid, aspartic acid, alanine and histidine. Functional amino acids ornithine, gamma-aminobutyric acid and citrulline were detected. The main free sugar and sugar alcohol was trehalose. The trehalose content was high and was found to be a characteristic taste component of the variety. Malic acid, fumaric acid and succinic acid comprised ≥80% of the organic acids. Investigation of changes in taste components following rehydration, which is a necessary step when using dried mushrooms in heated dishes, showed an increase in free amino acids following rehydration and almost no changes with subsequent heating. Conversely, 5′-guanylic acid increased with heating, and the increases tended to be greater for mushrooms soaked at lower temperatures. Hydrophobic amino acids produced in the rehydration process are hypothesized to be a factor affecting bitterness and palatability in sensory evaluations.

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