Non-volatile flavour components of Ganoderma tsugae

• Published in: Food chemistry 2005-05, Vol.90 (3), p.409-415
• Main Authors: Tseng, Yu-Hsiu, Lee, Yu-Ling, Li, Ruei-Chian, Mau, Jeng-Leun
• Format: Article
• Language: English
• Subjects: 5 ′-Nucleotides; ash content; Biological and medical sciences; bitter-tasting compounds; carbohydrate content; crude protein; flavor compounds; food composition; Food industries; Free amino acids; fruiting bodies; functional foods; Fundamental and applied biological sciences. Psychology; Ganoderma tsugae; mushrooms; mycelium; nucleotides; polyols; proximate composition; reducing sugars; Soluble sugars; sweetness; umami; varieties; water content
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2004.03.054

Ganoderma tsugae Murrill are currently popular and used in the formulation of nutraceuticals and as functional foods. The non-volatile components in the form of mature and baby fruit bodies (Ling chih), mycelia and fermentation filtrate from submerged culture were studied. Mycelia and filtrate contained significantly higher moisture contents (10.3% and 19.8%) and higher contents of carbohydrates, reducing sugars, crude ash and crude protein. Four forms of G. tsugae contained from 7.65% to 10.1% dry weight of total soluble sugars and polyols. Total free amino acid contents ranged from 2.50 to 149 mg g −1 dry weight and in the descending order of filtrate, mycelia, baby Ling chih and Ling chih. Contents of monosodium glutamate-like components ranged from 0.16 to 26.0 mg g −1 whereas, contents of sweet components ranged from 0.50 to 24.6 mg g −1. The bitter components were predominant. Contents of total and flavour 5 ′-nucleotides were high in filtrate (5.48 and 3.10 mg g −1, respectively). The umami intensities were expected to be in the descending order of filtrate, mycelia, baby Ling chih and Ling chih.