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Nonvolatile taste components, nutritional values, bioactive compounds and antioxidant activities of three wild Chanterelle mushrooms
Author(s) -
Li Xiao,
Guo Yan,
Zhuang Yongliang,
Qin Yuyue,
Sun Liping
Publication year - 2018
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13769
Subject(s) - food science , chemistry , umami , taste , amino acid , trehalose , antioxidant , flavour , agaricus bisporus , oleic acid , stearic acid , sugar , biochemistry , mushroom , organic chemistry
Summary The chemical compositions, nonvolatile taste components and nutritional compounds of three wild edible Chanterelle mushrooms ( C. cibarius Fr (CcF), C. cinnabarinus schwein (CcS) and C. tubaeformis Fr (CtF)) were evaluated. Results showed Chanterelle mushrooms were good sources of proteins and carbohydrates with low energy. CcS was rich in trehalose in free sugars and glucose in soluble sugars. Monosodium glutamate‐like free amino acids and flavour 5′‐nucleotides indicated Chanterelle mushrooms had good taste. Based on their amino acids compositions and nutrition evaluations, CcF, CcS and CtF were significant sources of amino acids and protein. CtF showed better protein quality than CcF and CcS. Stearic and oleic acids showed high contents in three mushrooms, and higher unsaturated fatty acids were found in CcF. Three mushrooms had high contents of K, Ca and Mg, and low content of Na. Organic acid and phenolic acids of three mushrooms were identified, and antioxidant activities were evaluated.