Flavor characteristics of large yellow croaker soup served with different dried edible fungi
Yanan Lv, Xuting Bai, Honglei Zhao, Yongxia Xu, Jianrong Li, Xuepeng Li
Food Chemistry X
Abstract
The effects of different edible fungi on the flavor profiles of fish soups were analyzed by sensory evaluation, non-volatile and volatile flavor compounds. The sensory attributes of fish soups were modified by adding edible fungi, with the highest total scores obtained for AAFS and DFS. Compared with pure fish soup, the amounts of free amino acids, nucleotides, organic acids and inorganic ions were increased with fungi addition, especially AAFS. The different mushroom fish soups could be clearly distinguished by E-nose analysis, and a total of 52 flavor compounds, mainly composed of aldehydes (27), ketones (11), alcohols (8), esters (4), and others (2), were then identified by GC-IMS. Eventually, fish soup samples were classified into three groups based on OPLS-DA analysis: Ⅰ (LEFS), Ⅱ (BFS and BEFS) and Ⅲ (ABFS, AAFS and DFS). The results showed that Agrocybe aegerita had high suitability for improving the flavor of Large yellow croaker soups.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
free amino acids, nucleotides, organic acids and inorganic ions are increased with fungi addition
“Compared with pure fish soup, the amounts of free amino acids, nucleotides, organic acids and inorganic ions were increased with fungi addition”
edible fungi modify the sensory attributes of fish soups
“The sensory attributes of fish soups were modified by adding edible fungi”
Agrocybe aegerita improves the flavor of Large yellow croaker soups
“The results showed that Agrocybe aegerita had high suitability for improving the flavor of Large yellow croaker soups”