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Title:

Quantitative studies, taste reconstitution, and omission experiments on the key taste compounds in morel mushrooms (Morchella deliciosa Fr.)

Document type:
Zeitschriftenaufsatz
Author(s):
Rotzoll, Nina; Dunkel, Andreas; Hofmann, Thomas
Abstract:
Sensory-directed fractionation of an aqueous extract prepared from morel mushrooms led to the identification of gamma-aminobutyric acid as the chemical inducer of the mouth-drying and mouth-coating oral sensation imparted by morels. Additionally, L-glutamic acid, L-aspartic acid, succinic acid, and the previously unknown (S)-malic acid 1-O-beta-D-glucopyranoside, coined (S)-morelid, were detected as additional important umami-like taste compounds. To further bridge the gap between pure structura...     »
Journal title:
Journal of Agricultural and Food Chemistry
Year:
2006
Journal volume:
54
Journal issue:
7
Pages contribution:
2705--2711
Fulltext / DOI:
doi:10.1021/jf053131y
Print-ISSN:
0021-8561
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