Activity-Guided Identification of (S)-Malic Acid 1-O-d-Glucopyranoside (Morelid) and γ-Aminobutyric Acid as Contributors to Umami Taste and Mouth-Drying Oral Sensation of Morel Mushrooms (Morchella deliciosa Fr.)-Reference-Cited by-同舟云学术

Activity-Guided Identification of (S)-Malic Acid 1-O-d-Glucopyranoside (Morelid) and γ-Aminobutyric Acid as Contributors to Umami Taste and Mouth-Drying Oral Sensation of Morel Mushrooms (Morchella deliciosa Fr.)

Published:2005-04-21 Issue:10 Volume:53 Page:4149-4156
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Rotzoll Nina¹,Dunkel Andreas¹,Hofmann Thomas¹

Affiliation:

1. Deutsche Forschungsanstalt für Lebensmittelchemie, Lichtenbergstrasse 4, D-85748 Garching, Germany, and Institut für Lebensmittelchemie, Universität Münster, Corrensstrasse 45, D-48149 Münster, Germany

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf050056i

Reference33 articles.

1. The Effect of the Varieties of Dried Shiitake Mushrooms on their Taste. Part I. The Relationship between the Varieties of Dried Shiitake Mushrooms (Lentinus edodes (BERK.) SING.) and Chemical Composition.

2. Studies on mushroom flavours

3. Effects of strain and cultivation medium on the chemical composition of the taste components in fruit-body of Hypsizygus marmoreus

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