纳米粉碎对3种食用菌风味特征及减盐增鲜效果的影响OACSTPCD

Objective:This study aimed to optimize the processing technology of edible fungi and evaluate its application potential as flavoring agents in the food industry.Methods:The content of non-volatile flavor components of the samples was determined by ion chromatography and high-performance liquid chromatography,and the umami of the samples was evaluated by equal umami concentration.The volatile aroma components in the samples were detected by GC-MS,electronic nose and electronic tongue.The microstructure before and after Nano-pulverization was observed,and the experiment of increasing freshness and reducing salt was carried out.Results:After Nano-pulverization,the contents of umami amino acids,flavor nucleotides and organic acids in Stropharia rugosoannulata and A.bisporus increased significantly,and the types and quantities of volatile compounds increased significantly,while Nano-pulverization had little effect on the flavor components of Volvariella volvacea.The results of the electronic tongue showed that the pulverized samples were significantly improved in both umami and saltiness,the addition of 0.5％Nano-pulverization A.bisporus could increase the salt concentration by 0.28％,and the umami value was increased by 145％.Conclusion:Nano-pulverization technology can improve the taste of food.Nano-pulverized edible fungus powder can be used as an effective alternative to salt and flavor enhancers in the food manufacturing industry.