Citation: | CHEN Sha, CHANG Jincui, SUN Min, et al. Study on the Salt-reducing Effect of Agaricus bisporus Extract on Three Kinds of Broth[J]. Science and Technology of Food Industry, 2023, 44(15): 69−77. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022080347. |
[1] |
GRAUDAL N, JURGENS G. Conflicting evidence on health effects associated with salt reduction calls for a redesign of the salt dietary guidelines[J]. Progress in Cardiovascular Diseases, 2018: S0033062018300835.
|
[2] |
REEVE B, MAGNUSSON R. Food reformulation and the (neo)-liberal state: New strategies for strengthening voluntary salt reduction programs in the UK and USA[J]. Public Health,2015,129(4):1061−1073.
|
[3] |
郭嘉昒, 冯明会, 马慧, 等. 食品减盐研究进展[J]. 食品与发酵工业,2022,48(15):341−350. [GUO J X, FENG M H, MA H, et al. Research progress of salt reduction in food[J]. Food and Fermentation Industry,2022,48(15):341−350. doi: 10.13995/j.cnki.11-1802/ts.029790
GUO J X, FENG M H, MA H, et al. Research progress of salt reduction in food [J]. Food and fermentation Industry, 2022, 48(15): 341-350. doi: 10.13995/j.cnki.11-1802/ts.029790
|
[4] |
ROSHA R R, ROCHA L C R, RIBEIRO M N, et al. Effect of the food matrix on the capacity of flavor enhancers in intensifying salty taste[J]. Journal of Food Science,2021,86(1/3):1022−1032.
|
[5] |
曾贞, 江洪. 浓厚感物质的研究进展[J]. 食品科学,2015,36(19):297−301. [ZENG Z, JIANG H. Research progress of dense sensory substances[J]. Food Science,2015,36(19):297−301. doi: 10.7506/spkx1002-6630-201519054
ZENG Z, JIANG H. Research progress of dense sensory substances [J]. Food Science, 2015, 36 (19): 297-301. doi: 10.7506/spkx1002-6630-201519054
|
[6] |
LAFFITTE A, GIBBS M, ALVARO C, et al. Kokumi taste perception is functional in a model carnivore, the domestic cat (Felis catus)[J]. Scientific Reports,2021,11(1):10527. doi: 10.1038/s41598-021-89558-w
|
[7] |
刘建彬, 宋焕禄. 酵母抽提物鲜味(umami)及浓厚味(kokumi)滋味活性的评价与研究[J]. 中国酿造,2014,33(1):99−104. [LIU J B, SONG H L. Evaluation and study on the flavor activity of umami and kokumi of yeast extract[J]. Brewed in China,2014,33(1):99−104. doi: 10.3969/j.issn.0254-5071.2014.01.024
LIU J B, SONG H L. Evaluation and study on the flavor activity of umami and kokumi of yeast extract [J]. Brewed in China, 2014, 33(1): 99-104. doi: 10.3969/j.issn.0254-5071.2014.01.024
|
[8] |
张治文. 双孢蘑菇中kokumi肽的分离纯化及其呈味特性的研究[D]. 上海: 上海应用技术大学, 2017
ZHANG Z W. Isolation and purification of kokumi peptide from Agaricus bisporus and study on its flavor characteristics[D]. Shanghai: Shanghai University of Applied Technology, 2017.
|
[9] |
吴阳. 双孢菇中浓厚感呈味肽与基本味感相互作用的研究[D]. 上海: 上海应用技术大学, 2019
WU Y. Studies on the interaction between strong sensory taste peptides and basic taste in Pleurotus ostreatus[D]. Shanghai: Shanghai University of Applied Technology, 2019.
|
[10] |
ISO. (8586-2012). Sensory analysis-General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors[S]. 2012. In. DIN EN.
|
[11] |
UEDA Y, TSUBUKU T, MIYAJIMA R. Composition of sulfur-containing components in onion and their flavor characters[J]. Journal of the Agricultural Chemical Society of Japan,1994,58(1):108−110.
|
[12] |
西村敏英, 黑田素英. 食品科学和生理学中的Koku味——适口性重要概念的研究进展[M]. 北京: 科学出版社, 2021.4: 77−79
NISHIMURA T, KURODA M. Koku in food science and physiology: Recent research on a key concept in palatability[M]. Beijing: Science Press, 2021.4: 77−79.
|
[13] |
DUARTE W F, DIAS D R, OLIVEIRA J M, et al. Raspberry (Rubus idaeus L.) wine: Yeast selection, sensory evaluation and instrumental analysis of volatile and other compounds[J]. Food Research International,2010,43(9):2303−2314. doi: 10.1016/j.foodres.2010.08.003
|
[14] |
ASTM E1909-13 (2017). Standard guide for time-intensity evaluation of sensory attributes. In. West Conshohocken, PA: ASTM International[S]. 2017.
|
[15] |
王丽华, 王金鹏, 金征宇, 等. 谷朊粉鲜味肽的呈味规律研究[J]. 食品工业科技,2016,37(7):333−337. [WANG L H, WANG J P, JIN Z Y, et al. Study on the flavor rule of flavor peptides in wheat gluten[J]. Food Industry Science and Technology,2016,37(7):333−337. doi: 10.13386/j.issn1002-0306.2016.07.055
WANG L H, WANG J P, JIN Z Y, et al. Study on the flavor rule of flavor peptides in wheat gluten [J]. Food Industry Science and Technology, 2016, 37(7): 333-337. doi: 10.13386/j.issn1002-0306.2016.07.055
|
[16] |
周敏, 钱建瑛, 余永健, 等. 蛤蜊酱的发酵工艺及其鲜味物质分析[J]. 食品与生物技术学报,2016,35(11):1195−1200. [ZHOU M, QIAN J Y, YU Y J, et al. Fermentation technology of clam paste and analysis of its fresh flavor substances[J]. Journal of Food and Biotechnology,2016,35(11):1195−1200. doi: 10.3969/j.issn.1673-1689.2016.11.012
ZHOU M, QIAN J Y, YU Y J, et al. Fermentation technology of clam paste and analysis of its fresh flavor substances [J]. Journal of Food and Biotechnology, 2016, 35 (11): 1195-1200. doi: 10.3969/j.issn.1673-1689.2016.11.012
|
[17] |
QI J, LIU D Y, ZHOU C H, et al. Characteristic flavor of traditional soup made by stewing Chinese yellow-feather chickens[J]. Journal of Food Science,2017,82(7-9):2031−2040.
|
[18] |
FENG T, WU Y, ZHANG Z W, et al. Purification, identification, and sensory evaluation of kokumi peptides from Agaricus bisporus mushroom[J]. Foods (Basel, Switzerland),2019,43(8):2−12.
|
[19] |
刘菊燕. 骨汤营养成分分析及骨汤方便面呈味影响研究[D]. 郑州: 河南工业大学, 2016
LIU J Y. Analysis of nutritional components of bone soup and the effect of bone soup on the taste of instant noodles[D]. Zhenghzou: Henan University of Technology, 2016.
|
[20] |
赵静, 丁奇, 孙颖, 等. 猪骨汤中的游离氨基酸及其呈味特征分析[J]. 食品研究与开发,2015,36(18):1−6. [ZHAO J, DING Q, SUN Y, et al. Analysis of free amino acids and their flavor characteristics in pig bone soup[J]. Food Research and Development,2015,36(18):1−6. doi: 10.3969/j.issn.1005-6521.2015.18.001
ZHAO J, DING Q, SUN Y, et al. Analysis of free amino acids and their flavor characteristics in pig bone soup [J]. Food Research and Development, 2015, 36 (18): 1-6. doi: 10.3969/j.issn.1005-6521.2015.18.001
|
[21] |
KURODA M, MIYAMURA N. Mechanism of the perception of "kokumi" substances and the sensory characteristics of the "kokumi" peptide, γ-Glu-Val-Gly[J]. Flavour,2015,4(1):11. doi: 10.1186/2044-7248-4-11
|
[22] |
MIYAKI T, KAWASAKI H, KURODA M, et al. Effect of a kokumi peptide, γ-glutamyl-valyl-glycine, on the sensory characteristics of chicken consommé[J]. Flavour,2015,4(1):17. doi: 10.1186/2044-7248-4-17
|
[23] |
LIU J, SONG H, LIU Y, et al. Discovery of kokumi peptide from yeast extract by LC-Q-TOF-MS/MS and sensomics approach[J]. Journal of the Science of Food and Agriculture,2015,95(15):3183−3194. doi: 10.1002/jsfa.7058
|
[24] |
孙莹, 苗榕芯, 江连洲. 电子鼻结合气相色谱-质谱联用技术分析贮存条件对马铃薯面包挥发性成分的影响[J]. 食品科学,2019,40(2):222−228. [SUN Y, MIAO R X, JIANG L Z. The effect of storage conditions on the volatile components of potato bread was analyzed by electronic nose combined with gas chromatography-mass spectrometry[J]. Food Science,2019,40(2):222−228. doi: 10.7506/spkx1002-6630-20180429-388
SUN Y, MIAO R X, JIANG L Z. The effect of storage conditions on the volatile components of potato bread was analyzed by electronic nose combined with gas chromatography-mass spectrometry [J]. Food Science, 2019.40 (2): 222-228. doi: 10.7506/spkx1002-6630-20180429-388
|
[25] |
TIAN X, WANG J, SHEN R, et al. Discrimination of pork/chicken adulteration in minced mutton by electronic taste system[J]. International Journal of Food Science & Technology,2019,54(3):670−678.
|
[26] |
TSENG Y H, LEE Y L, LI R C, et al. Non-volatile flavour components of Ganoderma tsugae[J]. Food Chemistry,2005,90(3):409−415. doi: 10.1016/j.foodchem.2004.03.054
|
[27] |
LIOE H N, APRIYANTONO A, TAKARA K, et al. Umami taste enhancement of MSG/NaCl mixtures by subthreshold L-α-aromatic amino acids[J]. Journal of Food Science,2006,70(7):s401−s405.
|
[28] |
FERRELL C M, LAUF P K, WILSON B A, et al. Lithium and protein kinase C modulators regulate swelling-activated KCl cotransport and reveal a complete phosphatidylinositol cycle in low K sheep erythrocytes[J]. Journal of Membrane Biology,2000,177(1):81. doi: 10.1007/s002320001101
|
[29] |
LIU D, LI S, WANG N, et al. Evolution of taste compounds of Dezhou-braised chicken during cooking evaluated by chemical analysis and an electronic tongue system[J]. Journal of Food Science,2017,82(4/6):1076−1082.
|
[30] |
MARTINS S, BOEKEL M. A kinetic model for the glucose/glycine Maillard reaction pathways[J]. Food Chemistry,2005,90(1/2):257−269.
|
[31] |
ZHANG L, HAO Z, ZHAO C, et al. Taste compounds, affecting factors, and methods used to evaluate chicken soup: A review[J]. Food Science & Nutrition,2021(6):5833−5853.
|
[32] |
ZHANG L, DUAN W, HUANG Y, et al. Sensory taste properties of chicken (Hy-Line brown) soup as prepared with five different parts of the chicken[J]. International Journal of Food Properties,2020,15:1804−1824.
|