Determination of Soluble Sugar and Organic Acid Components and Evaluation of Taste Quality of 11 Main Cultivars of <i>Lentinula edodes</i>

CHEN Wanchao; LI Wen; WU Di; ZHANG Zhong; ZHOU Shuai; YANG Yan; ZHANG Jinsong; YU Hailong

doi:10.13386/j.issn1002-0306.2020110296

Volume 43 Issue 7

Mar. 2022

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Science and Technology of Food Industry > 2022 > 43(7): 273-279. > DOI: 10.13386/j.issn1002-0306.2020110296

CHEN Wanchao, LI Wen, WU Di, et al. Determination of Soluble Sugar and Organic Acid Components and Evaluation of Taste Quality of 11 Main Cultivars of Lentinula edodes[J]. Science and Technology of Food Industry, 2022, 43(7): 273−279. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020110296.

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Determination of Soluble Sugar and Organic Acid Components and Evaluation of Taste Quality of 11 Main Cultivars of Lentinula edodes

1.
Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, National Engineering Research Center of Edible Fungi, National R & D Center for Edible Fungi Processing, Key Laboratory of Agricultural Genetics and Breeding of Shanghai, Shanghai 201403, China
2.
Engineering Research Center of Chinese Ministry of Education for Edible and Medicinal Fungi, Jilin Agricultural University, Changchun 130118, China

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Received Date: December 01, 2020
Available Online: February 09, 2022

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Abstract

Abstract

In this study, the soluble sugar and organic acid components of 11 main cultivars of Lentinus edodes were determined and analyzed by ion chromatography and high performance liquid chromatography, and then the taste quality was evaluated by cluster analysis and factor analysis. The results showed that four kinds of soluble sugar, mannitol, trehalose, arabinose and glucose, in which mannitol and trehalose were main. The total contents of 241-4, L9015 and L135 were relatively high. The organic acids were mainly succinic acid and malic acid, and the total contents of 241-4 were highest in the cultivars. The taste evaluation was based on the above results and EUC data of previous research. According to the clustering analysis, Shenxiang-8, Shenxiang-10, Wuxiang-1, J868, Cr04, 939 and Qingke-20 were classified as class A, in which EUC, citric acid, tartaric acid, acetic acid and mannitol contributed significantly; L808, 241-1, L9015 and L135 were classified as class B, in which fumaric acid, malic acid, trehalose and succinic acid have made outstanding contributions. And the factor analysis was used to obtain three recessive factors, et al, high sensitivity factor of organic acid, medium sensitivity factor of organic acid and sweetness factor. The comprehensive evaluation results showed that class B was relatively high in the ranking, and the contribution of high sensitivity factor of organic acid was relatively large, which was not easy to receive; while class A was relatively low in the ranking, which was easy to receive, and EUC fresh index was relatively high.
- Lentinula edodes,
- soluble sugar,
- organic acid,
- heatmap analysis,
- factor analysis,
- taste quality

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