双孢蘑菇汤特征风味物质的鉴定及熬制过程风味物质释放规律研究
|
摘要
双孢蘑菇是我国培养最广、产量最大的一种食用菌。目前对食用菌的利用主要停留于干制、腌渍及罐装等粗加工形式,其精深加工力度不足,严重阻碍了食用菌产业的发展。近年来,国内外研究者对双孢蘑菇的研究主要集中在营养成分、功能性质及风味成分的研究方面,对其深加工产品的风味研究鲜见报道。双孢蘑菇因其营养丰富、风味独特成为制作汤品的重要原料,研究蘑菇汤的特征风味物质及熬制过程风味物质的释放规律,对双孢蘑菇精深加工具有重要的理论指导意义和实用价值。
本论文以双孢蘑菇为研究对象,对双孢蘑菇汤的特征滋味物质和特征挥发性风味物质进行鉴定,比较不同烹调方法对双孢蘑菇汤风味的影响,研究熬制过程风味的释放规律,采用外源加入法初步探讨风味的形成机理,并采用酶解技术促进风味物质的释放。主要研究内容如下:
结合仪器分析(HPLC)与感官分析对双孢蘑菇汤的特征滋味物质进行分析,利用滋味活度值(TAV)确定双孢蘑菇汤的特征滋味物质,结果表明,甘露醇、谷氨酸及Ca2+是双孢蘑菇汤的特征滋味物质。但由于核苷酸类与鲜味氨基酸之间存在协同增效作用,因此,鲜味核苷酸对双孢蘑菇汤的贡献也不容忽视。
采用同时蒸馏萃取(SDE)和顶空固相微萃取(HS-SPME)两种萃取方法对双孢蘑菇汤的挥发性风味物质进行提取,通过气质联用技术(GC/MS)对其组成及含量进行分析,结果发现,含8碳原子的不饱和醇、醛、酮类、芳香醛类及杂原子类化合物是双孢蘑菇汤的主要挥发性风味物质。两种萃取方式得到的双孢蘑菇汤的挥发性风味物质差异较大,SPME法萃取得到50种挥发性风味物质而SDE法得到41种挥发性风味物质且SPME得到8碳原子的不饱和醇、醛、酮类、芳香醛类及杂原子类化合物的相对含量高于SDE。因此,SPME更适合于双孢蘑菇汤挥发性风味物质的提取。对影响SPME萃取效果的主要因素包括萃取头、萃取时间和萃取温度进行了选择,得到萃取头DVB/CAR/PDMS比较适合于双孢蘑菇汤风味物质的萃取,最佳萃取条件为55℃、30 min。同时比较了弱极性的HP-5与极性的DB-WAX两种色谱柱对双孢蘑菇汤风味物质的影响,结果显示DB-WAX色谱柱更适合于双孢蘑菇汤风味物质的分析。
在以上最佳萃取条件下,进一步利用气相色谱-嗅闻技术(GC/O)对SPME法提取得到的双孢蘑菇汤的风味物质进行分析。分别采用香味萃取物稀释分析(AEDA)和时间强度法(OSME)两种GC/O定量分析方法分析其中的特征挥发性风味物质,结果显示双孢蘑菇汤的主要特征挥发性风味物质包括蘑菇味的1-辛烯-3-酮、1-辛烯-3-醇、熟蘑菇味的3-辛烯-2-酮、烤坚果味的2, 6-二甲基吡嗪、花香味的苯乙醛、果香味6-甲基-5-庚烯-2-酮、甜香味的二氢-5-戊基-2(3H)-呋喃酮、清香味的正己醇、巧克力味的2-乙烯基-6-甲基吡嗪、肉香味的2-乙酰噻唑及未知的呈爆米花味、酱香味、果香味的三种化合物。
研究了传统熬制、高压及微波加工三种不同的烹调方式对双孢蘑菇汤风味的影响,分别利用仪器分析(HPLC、GC/MS、GC/MS/O、电子鼻)及感官评定分析了不同的烹调方法对双孢蘑菇汤的滋味物质、挥发性风味物质及整体风味特征的影响。仪器分析结果显示因各种烹调方法的加热方式不同,所以双孢蘑菇汤的风味物质组成存在显著差异,其中等鲜浓度(EUC)在微波熬制的汤中最高,其次为传统熬制的汤;感官分析结果显示传统熬制的汤的鲜味强度及风味的整体接受性得分最高。因此,传统熬制的双孢蘑菇汤风味最佳。
为了对双孢蘑菇汤的风味品质进行控制,进一步研究了双孢蘑菇汤在传统熬制过程中风味物质及感官风味特征的变化,并分析了风味物质与感官风味特征的相关性。结果表明,非挥发性呈味物质含量在熬制起始阶段显著增加,在30~60 min间达到一个动态平衡,之后含量有所降低;双孢蘑菇汤的多种特征风味物质在熬制前30 min都呈增加趋势,而60 min后有些物质显著降低或消失。因此,熬制时间过长对双孢蘑菇汤风味不利。排序法感官分析结果显示,双孢蘑菇汤的鲜味强度与EUC相关,但总体风味可接受性得分与EUC相关性不大,这说明蘑菇汤风味不仅受鲜味物质的影响,同时受其它风味物质的影响。为了进一步了解各种风味物质对感官风味特征的贡献,利用偏最小二乘回归(PLSR)分析了特征风味物质与感官描述符的相关性,可以看出,特定的感官属性受特定的风味物质的影响。
通过外源性的加入风味前体物质——氨基酸,对双孢蘑菇汤熬制过程风味形成的机理进行初步探讨,结果显示Ala、Leu及Arg的加入使醛类总量显著增加,Leu的加入使3-甲基丁醛的含量显著增加,Met的加入使含硫化合物如3-甲硫基丙醛、2-乙酰噻唑;氨基酸的加入对醇类物质的含量影响不显著;而杂原子化合物的量显著增加,其中加入丙氨酸和亮氨酸的汤中吡嗪类化合物显著增加。研究了不同种类的酶解预处理对双孢蘑菇汤的营养成分与风味成分的影响。结果表明:经过酶解预处理,双孢蘑菇汤中的固形物、蛋白质、游离氨基酸等物质的含量都显著提高;食用菌水解酶的作用效果比纤维素酶和其他蛋白酶双酶分步酶解的效果显著。
Button mushroom (Agaricus bisporus (Lange) Sing) is the most popular cultivated mushroom in China. It is currently used to produce fresh mushrooms, dried mushrooms, canned mushrooms and other rough forms, but the deep processing of this edible mushroom is insufficient. This hinders the development of the mushroom industry. Nowadays, the nutrition and functional properties of button mushroom were studied, but there were few studies about its flavour compounds and products. Button mushroom was a good material for producing soup due to its rich nutrients and unique flavour. The research on the characteristic flavour active compounds of mushroom soup and flavour release during cooking process has important theoretical significance and practical value for deep processing of button mushroom industry.
Button mushroom was used to produce mushroom soup in this study. The characteristic aroma-active compounds and taste-active compounds were identified by instrumental analysis and sensory analysis. Effect of different cooking methods on the flavour constituents of mushroom (Agaricus bisporus L.) soup was studied. Flavour releasing of mushroom soup during cooking was investigated. The mechanism of the flavour formation was explored by adding some precursors. Enzyme technology was used for releasing the nutrition and flavour of mushroom. The main content of this thesis was as follows:
Instrumental analysis (HPLC) and sensory evaluation were used to analyze the characteristic taste compounds of mushroom soup. Taste activity value (TAV) was used to determine the characteristic taste compounds in the soup. The result showed that mannitol, Glu and Ca2+ were the characteristic taste compounds. Because of the synergistic interaction between umami amino acids and 5'- nucleotides, the 5'- nucleotides was regarded as the characteristic taste compounds.
SDE and HS-SPME were used to extract the volatile compounds and GC/MS was used to identify constitute and content of volatile compounds. The identified aroma compounds included C8 derivatives of octane and octene, such as 1-octen-3-ol, trans-2-octen-1-ol, 1-octen-3-one, benzaldehyde derivatives and heterocyclic compounds. SPME was proved to detect more flavour compounds (50) than SDE (41), and the relative contents of C8 derivatives of octane and octene, benzaldehyde derivatives and heterocyclic compounds extracted by SPME were higher than those extracted by SDE. Therefore, SPME was chosen as the extraction method. The effect of extraction conditions ( fiber, extraction time and temperature) on the volatiles in mushroom soup was studied, and the result indicated that DVB/CAR/PDMS fiber was suitable for mushroom soup flavour extraction and the flavour was extracted at 55°C for 30 min. HP-5 and DB-WAX columns were used to separate the volatiles, and DB-WAX column was suitable for the separation of volatile compounds.
GC/O was used to determine the aroma-active compounds by Aroma Extract Dilution Analysis (AEDA) and time-intensity method (OSME) analysis. Mushroom flavour (1-octen-3-one), cooked mushroom flavour (3-octen-2-one), roast nut flavor (2, 6-dimethylpyrazine), green flavor (1-hexanol) and fruity flavor (dihydro-5-pentyl-2(3H)-furanone), popcorn flavor (unknown), sauce flavour (unknown), floral (benzeneacetaldehyde) are the main flavour of the mushroom soup.
Effect of cooking methods on the flavour constitutes and flavour profile was analysed by instrumental analysis (HPLC, GC/MS, GC/MS/O, Electronic nose) combined with sensory evaluation. Results showed that the flavour constitutes were significantly different depending on different heating treatment. The umami intensity was highest in traditional cooking mushroom soup, but the EUC was highest in microwaved mushroom soup. It indicated that umami amino acids and nucleotides were one of the factors affecting the umami taste.
The flavour constitutes and sensory evaluation changes of mushroom soup during cooking process were determined by instrumental and sensory analysis. The nonvolatile compounds were increased before 30 min of cooking and up to a dynamic equilibrium between 30-60 min, then decreased after 60 min. It indicated that the nonvolatile compounds not only contributed to the taste of mushroom soup, but were the precursors of volatile compounds. Most of the aroma-active compounds increased during the first 30 min cooking time and decreased or disappeared after 60 min of cooking. Therefore, long time cooking was negative for the mushroom soup flavour. The rank-order test result showed that the umami intensity was positively correlated to EUC, but the total acceptability score was not related to the EUC. It indicated that mushroom soup flavour was due to the aroma-active compounds. The correlation between the aroma-active and umami-related compounds’concentration and the sensory attributes was analysed by partial least square regression (PLSR). Correlations between the flavour compounds and sensory attributes of mushroom soup indicated that specific flavour active compounds could be associated with specific sensory attributes.
The mechanism of volatile flavour formation in mushroom soup during cooking process was preliminaryly explored by adding amino acids. The result indicated that the impact of amino acids addition on aldehydes, ketones and heterocyclic compounds formation was significant. 3-methyl butanal increased with Leu addition, and methional, 2-acetylthiazole increased with Met addition. Pyrazine compounds increased with Ala and Leu addition.
The effect of enzymatic pre-treatment on the nutrition and flavour of mushroom soup was investigated. The results indicated that the levels of solid, protein and free amino acids increased significantly in the mushroom soup compared with the control, and the effect of edible fungus hydrolase was better than cellulase and other protease.
本论文以双孢蘑菇为研究对象,对双孢蘑菇汤的特征滋味物质和特征挥发性风味物质进行鉴定,比较不同烹调方法对双孢蘑菇汤风味的影响,研究熬制过程风味的释放规律,采用外源加入法初步探讨风味的形成机理,并采用酶解技术促进风味物质的释放。主要研究内容如下:
结合仪器分析(HPLC)与感官分析对双孢蘑菇汤的特征滋味物质进行分析,利用滋味活度值(TAV)确定双孢蘑菇汤的特征滋味物质,结果表明,甘露醇、谷氨酸及Ca2+是双孢蘑菇汤的特征滋味物质。但由于核苷酸类与鲜味氨基酸之间存在协同增效作用,因此,鲜味核苷酸对双孢蘑菇汤的贡献也不容忽视。
采用同时蒸馏萃取(SDE)和顶空固相微萃取(HS-SPME)两种萃取方法对双孢蘑菇汤的挥发性风味物质进行提取,通过气质联用技术(GC/MS)对其组成及含量进行分析,结果发现,含8碳原子的不饱和醇、醛、酮类、芳香醛类及杂原子类化合物是双孢蘑菇汤的主要挥发性风味物质。两种萃取方式得到的双孢蘑菇汤的挥发性风味物质差异较大,SPME法萃取得到50种挥发性风味物质而SDE法得到41种挥发性风味物质且SPME得到8碳原子的不饱和醇、醛、酮类、芳香醛类及杂原子类化合物的相对含量高于SDE。因此,SPME更适合于双孢蘑菇汤挥发性风味物质的提取。对影响SPME萃取效果的主要因素包括萃取头、萃取时间和萃取温度进行了选择,得到萃取头DVB/CAR/PDMS比较适合于双孢蘑菇汤风味物质的萃取,最佳萃取条件为55℃、30 min。同时比较了弱极性的HP-5与极性的DB-WAX两种色谱柱对双孢蘑菇汤风味物质的影响,结果显示DB-WAX色谱柱更适合于双孢蘑菇汤风味物质的分析。
在以上最佳萃取条件下,进一步利用气相色谱-嗅闻技术(GC/O)对SPME法提取得到的双孢蘑菇汤的风味物质进行分析。分别采用香味萃取物稀释分析(AEDA)和时间强度法(OSME)两种GC/O定量分析方法分析其中的特征挥发性风味物质,结果显示双孢蘑菇汤的主要特征挥发性风味物质包括蘑菇味的1-辛烯-3-酮、1-辛烯-3-醇、熟蘑菇味的3-辛烯-2-酮、烤坚果味的2, 6-二甲基吡嗪、花香味的苯乙醛、果香味6-甲基-5-庚烯-2-酮、甜香味的二氢-5-戊基-2(3H)-呋喃酮、清香味的正己醇、巧克力味的2-乙烯基-6-甲基吡嗪、肉香味的2-乙酰噻唑及未知的呈爆米花味、酱香味、果香味的三种化合物。
研究了传统熬制、高压及微波加工三种不同的烹调方式对双孢蘑菇汤风味的影响,分别利用仪器分析(HPLC、GC/MS、GC/MS/O、电子鼻)及感官评定分析了不同的烹调方法对双孢蘑菇汤的滋味物质、挥发性风味物质及整体风味特征的影响。仪器分析结果显示因各种烹调方法的加热方式不同,所以双孢蘑菇汤的风味物质组成存在显著差异,其中等鲜浓度(EUC)在微波熬制的汤中最高,其次为传统熬制的汤;感官分析结果显示传统熬制的汤的鲜味强度及风味的整体接受性得分最高。因此,传统熬制的双孢蘑菇汤风味最佳。
为了对双孢蘑菇汤的风味品质进行控制,进一步研究了双孢蘑菇汤在传统熬制过程中风味物质及感官风味特征的变化,并分析了风味物质与感官风味特征的相关性。结果表明,非挥发性呈味物质含量在熬制起始阶段显著增加,在30~60 min间达到一个动态平衡,之后含量有所降低;双孢蘑菇汤的多种特征风味物质在熬制前30 min都呈增加趋势,而60 min后有些物质显著降低或消失。因此,熬制时间过长对双孢蘑菇汤风味不利。排序法感官分析结果显示,双孢蘑菇汤的鲜味强度与EUC相关,但总体风味可接受性得分与EUC相关性不大,这说明蘑菇汤风味不仅受鲜味物质的影响,同时受其它风味物质的影响。为了进一步了解各种风味物质对感官风味特征的贡献,利用偏最小二乘回归(PLSR)分析了特征风味物质与感官描述符的相关性,可以看出,特定的感官属性受特定的风味物质的影响。
通过外源性的加入风味前体物质——氨基酸,对双孢蘑菇汤熬制过程风味形成的机理进行初步探讨,结果显示Ala、Leu及Arg的加入使醛类总量显著增加,Leu的加入使3-甲基丁醛的含量显著增加,Met的加入使含硫化合物如3-甲硫基丙醛、2-乙酰噻唑;氨基酸的加入对醇类物质的含量影响不显著;而杂原子化合物的量显著增加,其中加入丙氨酸和亮氨酸的汤中吡嗪类化合物显著增加。研究了不同种类的酶解预处理对双孢蘑菇汤的营养成分与风味成分的影响。结果表明:经过酶解预处理,双孢蘑菇汤中的固形物、蛋白质、游离氨基酸等物质的含量都显著提高;食用菌水解酶的作用效果比纤维素酶和其他蛋白酶双酶分步酶解的效果显著。
Button mushroom (Agaricus bisporus (Lange) Sing) is the most popular cultivated mushroom in China. It is currently used to produce fresh mushrooms, dried mushrooms, canned mushrooms and other rough forms, but the deep processing of this edible mushroom is insufficient. This hinders the development of the mushroom industry. Nowadays, the nutrition and functional properties of button mushroom were studied, but there were few studies about its flavour compounds and products. Button mushroom was a good material for producing soup due to its rich nutrients and unique flavour. The research on the characteristic flavour active compounds of mushroom soup and flavour release during cooking process has important theoretical significance and practical value for deep processing of button mushroom industry.
Button mushroom was used to produce mushroom soup in this study. The characteristic aroma-active compounds and taste-active compounds were identified by instrumental analysis and sensory analysis. Effect of different cooking methods on the flavour constituents of mushroom (Agaricus bisporus L.) soup was studied. Flavour releasing of mushroom soup during cooking was investigated. The mechanism of the flavour formation was explored by adding some precursors. Enzyme technology was used for releasing the nutrition and flavour of mushroom. The main content of this thesis was as follows:
Instrumental analysis (HPLC) and sensory evaluation were used to analyze the characteristic taste compounds of mushroom soup. Taste activity value (TAV) was used to determine the characteristic taste compounds in the soup. The result showed that mannitol, Glu and Ca2+ were the characteristic taste compounds. Because of the synergistic interaction between umami amino acids and 5'- nucleotides, the 5'- nucleotides was regarded as the characteristic taste compounds.
SDE and HS-SPME were used to extract the volatile compounds and GC/MS was used to identify constitute and content of volatile compounds. The identified aroma compounds included C8 derivatives of octane and octene, such as 1-octen-3-ol, trans-2-octen-1-ol, 1-octen-3-one, benzaldehyde derivatives and heterocyclic compounds. SPME was proved to detect more flavour compounds (50) than SDE (41), and the relative contents of C8 derivatives of octane and octene, benzaldehyde derivatives and heterocyclic compounds extracted by SPME were higher than those extracted by SDE. Therefore, SPME was chosen as the extraction method. The effect of extraction conditions ( fiber, extraction time and temperature) on the volatiles in mushroom soup was studied, and the result indicated that DVB/CAR/PDMS fiber was suitable for mushroom soup flavour extraction and the flavour was extracted at 55°C for 30 min. HP-5 and DB-WAX columns were used to separate the volatiles, and DB-WAX column was suitable for the separation of volatile compounds.
GC/O was used to determine the aroma-active compounds by Aroma Extract Dilution Analysis (AEDA) and time-intensity method (OSME) analysis. Mushroom flavour (1-octen-3-one), cooked mushroom flavour (3-octen-2-one), roast nut flavor (2, 6-dimethylpyrazine), green flavor (1-hexanol) and fruity flavor (dihydro-5-pentyl-2(3H)-furanone), popcorn flavor (unknown), sauce flavour (unknown), floral (benzeneacetaldehyde) are the main flavour of the mushroom soup.
Effect of cooking methods on the flavour constitutes and flavour profile was analysed by instrumental analysis (HPLC, GC/MS, GC/MS/O, Electronic nose) combined with sensory evaluation. Results showed that the flavour constitutes were significantly different depending on different heating treatment. The umami intensity was highest in traditional cooking mushroom soup, but the EUC was highest in microwaved mushroom soup. It indicated that umami amino acids and nucleotides were one of the factors affecting the umami taste.
The flavour constitutes and sensory evaluation changes of mushroom soup during cooking process were determined by instrumental and sensory analysis. The nonvolatile compounds were increased before 30 min of cooking and up to a dynamic equilibrium between 30-60 min, then decreased after 60 min. It indicated that the nonvolatile compounds not only contributed to the taste of mushroom soup, but were the precursors of volatile compounds. Most of the aroma-active compounds increased during the first 30 min cooking time and decreased or disappeared after 60 min of cooking. Therefore, long time cooking was negative for the mushroom soup flavour. The rank-order test result showed that the umami intensity was positively correlated to EUC, but the total acceptability score was not related to the EUC. It indicated that mushroom soup flavour was due to the aroma-active compounds. The correlation between the aroma-active and umami-related compounds’concentration and the sensory attributes was analysed by partial least square regression (PLSR). Correlations between the flavour compounds and sensory attributes of mushroom soup indicated that specific flavour active compounds could be associated with specific sensory attributes.
The mechanism of volatile flavour formation in mushroom soup during cooking process was preliminaryly explored by adding amino acids. The result indicated that the impact of amino acids addition on aldehydes, ketones and heterocyclic compounds formation was significant. 3-methyl butanal increased with Leu addition, and methional, 2-acetylthiazole increased with Met addition. Pyrazine compounds increased with Ala and Leu addition.
The effect of enzymatic pre-treatment on the nutrition and flavour of mushroom soup was investigated. The results indicated that the levels of solid, protein and free amino acids increased significantly in the mushroom soup compared with the control, and the effect of edible fungus hydrolase was better than cellulase and other protease.
引文
1. Mattila P, Suonp?? K, Piironen V. Functional Properties of Edible Mushrooms[J]. Nutrition, 2000, 16(7-8): 694-696
2. Hallock R M. The Taste of Mushrooms[J]. McIlvainea, 2007, 17(1): 33-41
3. Cheskin J L, Davis M L, Lipsky M L, et al. Lack of energy compensation over 4 days when white button mushrooms are substituted for beef[J]. Appetite 2008, 51: 50-57
4. Mattila P H, Piironen V I, Uusi-Rauva E J, et al. Vitamin D Contents in Edible Mushrooms[J]. Journal of Agricultural and Food Chemistry, 1994, 42(11): 2449-2453
5. Rotzoll N, Dunkel A, Hofmann T. Quantitative Studies, Taste Reconstitution, and Omission Experiments on the Key Taste Compounds in Morel Mushrooms (Morchella deliciosa Fr.)[J]. Journal of Agricultural and Food Chemistry, 2006, 54(7): 2705-2711
6. Cairoli P, Pieraccini S, Sironi M, et al. Studies on Umami Taste. Synthesis of New Guanosine 5-Phosphate Derivatives and Their Synergistic Effect with Monosodium Glutamate[J]. Journal of Agricultural and Food Chemistry, 2008, 56(3): 1043-1050
7. Guedes de Pinho P, Ribeiro B, Gon?alves R F, et al. Correlation between the Pattern Volatiles and the Overall Aroma of Wild Edible Mushrooms[J]. Journal of Agricultural and Food Chemistry, 2008, 56(5): 1704-1712
8. Jeong S C, Jeong Y T, Yang B K, et al. White button mushroom (Agaricus bisporus) lowers blood glucose and cholesterol levels in diabetic and hypercholesterolemic rats[J]. Nutrition Research, 2010, 30(1): 49-56
9. Chen S, Oh S R, Phung S, et al. Anti-aromatase activity of phytochemicals in white button mushrooms (Agaricus bisporus)[J]. Cancer Research, 2006, 66(24): 12026-12034
10. Savoie J M, Minvielle N, Largeteau M L. Radical-scavenging properties of extracts from the white button mushroom, Agaricus bisporus[J]. Journal of the Science of Food and Agriculture, 2008, 88(6): 970-975
11. Kozarski M,Klaus A,Niksic M, et al. Antioxidative and immunomodulating activities of polysaccharide extracts of the medicinal mushrooms Agaricus bisporus, Agaricus brasiliensis, Ganoderma lucidum and Phellinus linteus[J]. Food Chemistry, 2011, 129: 1667–1675
12.廖劲松,张水华.食品风味物质的分离研究进展与应用[J].食品工业科技, 2003 (8): 106-108
13. Cho I H, Namgung H J, Choi H K, et al. Volatiles and key odorants in the pileus and stipe of pine-mushroom (Tricholoma matsutake Sing.) [J]. Food Chemistry, 2008, 106(1):71-76
14. Misharina T A, Mukhutdinova S M, Zharikova G G, et al. The Composition of Volatile Components of Dry Cepe and Oyster Mushroom[J]. Applied Biochemistry and Microbiology,2009, 45(5): 544-549
15. Cho I H, Kim S Y, Choi H K, et al. Characterization of Aroma-Active Compounds in Raw and Cooked Pine-Mushrooms (Tricholoma matsutake Sing.) [J]. Journal of Agricultural and Food Chemistry, 2006, 54, 6332-6335
16. Yang J H, Lin H C, Mau J L. Non-volatile taste components of several commercial mushrooms[J]. Food Chemistry, 2001, 72: 465-471
17. Tsai S Y, Tsai H L, Mau J L. Non-volatile taste components of Agaricus blazei, Agrocybe cylindracea and Boletus edulis[J]. Food Chemistry, 2008, 107: 977-983
18. Tsai S Y, Weng C C, Huang S J, et al. Nonvolatile taste components of Grifola frondosa, Morchella esculenta and Termitomyces albuminosus mycelia[J]. LWT- Food Science and Technology, 2006, 39: 1066-1071
19. Cho I H, Choi H K, Kim Y S.Comparison of umami-taste active components in the pileus and stipe of pine-mushrooms (Tricholoma matsutake Sing.) of different grades[J]. Food Chemistry, 2010, 118: 804-807
20. Mau J L.The Umami Taste of Edible and Medicinal Mushrooms[J]. International Journal of Medicinal Mushrooms, 2005, 7 (1-2): 119-125
21. Ball P, Woodward D, Beard T, et al. Calcium diglutamate improves taste characteristics of lower-salt soup[J]. European Journal of Clinical Nutrition, 2002, 56: 519-523
22. Fennema R O.食品化学[M].王璋,许时婴,江波,等译.北京:中国轻工业出版社, 2003
23. Tilak W, Negodawithana. Savory flavors [M].U.S.A. Milwaukee, 1995. 156-199
24. Tsai S Y, Wu T P, Huang S J, et al. Nonvolatile taste components of Agaricus bisporus harvested at different stages of maturity[J]. Food Chemistry, 2007, 103: 1457-1464
25. Tseng Y H, Mau J L. Contents of sugars, free amino acids and 5'-nucleotides in mushrooms, Agaricus bisporus, during post-harvest storage[J]. Journal of the Science of Food and Agriculture, 1999, 79: 1519-1523
26. Mau J L, Beelman R B, Ziegler G R. Factors affecting 1-octen-3-ol in mushrooms at harvest and during postharvest storage[J]. Journal of Food Science, 1993, 58(2): 331-334
27. Soler-Rivas C, Ramírez-Anguiano A C, Reglero G et al. Effect of cooking, in vitro digestion and Caco-2 cells absorption on the radical scavenging activities of edible mushrooms[J]. International Journal of Food Science and Technology, 2009, 44, 2189-2197
28. Picardi M S, Issenberg P. Volatile constituents of mushrooms (Agaricus bisporus). Changes which occur during heating[J]. Journal of Agricultural and Food Chemistry, 1973, 21(6): 959-962
29. Dikeman L C, Bauer L L, Flickinger A E, et al. Effects of Stage of Maturity and Cooking on the Chemical Composition of Select Mushroom Varieties[J]. Journal of Agricultural and Food Chemistry, 2005, 53: 1130-1138
30. Misharina T A, Mukhutdinova S M, Zharikova G G, et al. Formation of Flavour of Dry Champignons (Agaricus bisporus L.) [J]. Applied Biochemistry and Microbiology, 2010, 46(1): 108-113
31. Kilinc B. Preparation of Liquid Anchovy (Engraulis Encrasicholus) Soup and Microbiological and Sensory Changes during Refrigerated Storage[J]. Journal of Muscle Foods, 2010, 21: 451-458
32.吴素玲,孙晓明,张士康,等.高汤工业化生产中基本原料的选择[J].中国调味品, 2008, 354 (8): 60-64
33.瞿明勇.排骨汤和鸡汤的烹制工艺及营养特性[D]: [硕士学位论文].武汉:华中农业大学, 2008
34. Cambero M I, Pereira-Lima C I, Ordo?ez J A, et al. Beef broth flavour: study of flavour development[J]. Journal of the Science of Food and Agriculture, 2000, 80: 1510-1518
35.江新业,宋焕禄,华永兵,等.北京鸭/樱桃谷鸭肉汤中香味物质的比较[J].食品发酵与工业,2004, 3(1): 21-24
36. Chiang P D, Yen C T, Mau J L. Non-volatile taste components of various broth cubes[J]. Food Chemistry, 2007, 101: 932-937
37.孙晓明,吴素玲,张卫明,等.高汤工业化生产中相关工艺试验研究[J].中国调味品,2008, 5: 48-52
38.邱保文,苗趁义.汤的加工制作及原理[J].中国调味品, 2006, 8: 36-40
39. Kato H, Rhue M R, Nishimura T. Role of amino acids and peptides in food taste[C]. In:Teranishi R, Buterry R G, Shahidi F, eds. Flavor chemistry:trends and developments.Washington, D.C.:American Chemical Society. 1989, 158-174
40. Yamaguchi S, Yoshikawa T, Ikeda S, et al. Measurement of the relative taste intensity of some L-α-amino acids and 5'-nucleotides[J]. Journal of Food Science, 1971, 36: 846-849
41. Kang M W, Chung S J, Lee H S, et al. The sensory interactions of organic acids and various flavors in Ramen soup systems[J]. Journal of Food Science, 2007, 72: S639-S647
42. Rotzoll N, Dunkel A, Hofmann T. Activity-guided identificationof (S)-malic acid 1-O-D-glucopyranoside (morelid) andγ--aminobutyric acid as contributors to umami tasteand mouthdrying oral sensation of morel mushrooms (Morchella deliciosa Fr.) [J]. Journal of Agricultural and Food Chemistry, 2005, 53: 4149-4156
43.黄梅丽,王俊卿.食品色香味化学[M].第2版.北京:中国轻工业出版社, 2008. 272-285
44. Yoneda C, Okubo K, Kasai M et al. Extractive components of boiled–dried scallop adductor muscle and effect on the taste of soup after mixing with chicken leg meat[J]. Journal of the Science of Food and Agriculture, 2005, 85: 809-816
45. Mau J L, Chyau C C, Li J Y, et al. Flavor Compounds in Straw Mushrooms Volvariella volvacea Harvested at Different Stages of Maturity[J]. Journal of Agricultural and Food Chemistry, 1997, 45: 4726-4729
46. Cho I H, Choi H K, Kim Y S. Difference in the Volatile Composition of Pine-Mushrooms (Tricholoma matsutake Sing.) According to Their Grades[J]. Journal of Agricultural and Food Chemistry, 2006, 54: 4820-4825
47. Renata Z W.Optical purity of (R)-(-)-1-octen-3-ol in the aroma of various species of edible mushrooms[J].Food Chemistry, 2004, 86: 113-118
48.郑建仙.福建香菇风味物质的分离与鉴定[J].中国食用菌, 1995, 14(6): 3-6
49.张晓鸣.食品风味化学[M].北京:中国轻工业出版社2009,196-197
50.邢增涛,郭倩,冯志勇,等.姬松茸中挥发性风味物质的GC-MS分析[J].中药材, 2003 26(11): 789-791
51. Arthur C L, Pawliszyn J. Solid phase microextraction with thermal desorption using fused silica optical fibers[J]. Analytical Chemistry, 1990, 62: 2145-2148
52. Brunton N P, Cronin D A, Monahan F J, et al. A comparison of solid-phase microextraction (SPME) Fibres for measurement of hexanal and pentanal in cooked turkey[J]. Food Chemistry, 2000, 68: 339-345
53. Mani V. Application of solid phase microextraction[M]. Cambridge:The Royal Society of Chemistry, 1999, 12-35
54. Machiels D, Istasse L. Evaluation of two commercial solid-phase microextraction fibres for the analysis of target aroma compounds in cooked beef meat[J]. Talanta, 2003, 61(4): 529-537
55. Pham A J, Schilling M W, Mikel W B, et al.Relationships between sensory descriptors, consumer acceptability and volatile ?avor compounds of American dry-cured ham[J]. Meat Science, 2008, 80: 728-737
56. Triqui R.Sensory and flavor profiles as a means of as sessing freshness of hake (Merluccius merluccius) during ice storage[J]. Europen Food Research and Technology, 2006, 222: 41-47
57. Marti P M, Mestres M, Sala C, et al. Solid-Phase Microextraction and Gas Chromatography Olfactometry Analysis of Successively Diluted Samples. A New Approach of the Aroma Extract Dilution Analysis Applied to the Characterization of Wine Aroma[J]. Journal of Agricultural and Food Chemistry, 2003, 51: 7861-7865
58. Sun S Y, Jiang W G, Zhao Y P.Characterization of the aroma-active compounds in five sweet cherry cultivars grown in Yantai (China) [J]. Flavour and Fragrance. Journal, 2010, 25: 206-213
59. Bryant R J, Clung A M.Volatile profiles of aromatic and non-aromatic rice cultivars using SPME/GC–MS[J]. Food Chemistry, 2011, 124: 501-513
60. Grosh W. Flavourings[M]. 2nd ed. Weinheim:Wiley-VCH, 2006, 201-233
61. Grosch W.Detection of potent odorants in foods by aroma extract dilution analysis[J]. Trends in Food Science & Technology, 1993, 4: 68-73
62. Ferrari G, Lablanquie O, Cantagrel R, et al. Determination of key odorant compounds in freshly distilled cognac using GC–O, GC–MS, and sensory evaluation[J]. Journal of Agricultural and Food Chemistry, 2004, 52: 5670-5676
63. Kishimoto T, Wanikawa A, Kono K, et al. Comparison of the odor-active compounds in unhopped beer and beers hopped with different hop varieties[J]. Journal of Agricultural and Food Chemistry, 2006, 54: 8855-8861
64. Escudero A, Gogorza B,Melus M A,et al. Characterization of the aroma of a wine from Maccabeo.Key role played by compounds with low odor activity values[J]. Journal of Agricultural and Food Chemistry, 2004, 52: 3516-3524
65. Campo E, Ferreira V, Escudero A, et al. Prediction of the wine sensory properties related to grape variety from dynamic-headspace gas chromatography–olfactometry data[J]. Journal of Agricultural and Food Chemistry, 2005, 53: 5682-5690
66. Deibler K D, Llesca F M, Lavin E H, et al. Calibration of gas chromatography inlet splitting for gas chromatography olfactometry dilution analysis[J]. Flavour and Fragrance Journal, 2004, 19: 518-521
67. Steinhaus M, Sinuco D, Polster J, et al.Characterization of the Aroma-Active Compounds in Pink Guava (Psidium guajava, L.) by Application of the Aroma Extract Dilution Analysis[J]. Journal of Agricultural and Food Chemistry, 2008, 56: 4120-4127
68. Cullere L, Escudero A, Cacho J, et al. Gas chromatography–olfactometry and chemical quantitative study of the aroma of six premium quality Spanish aged red wines[J]. Journal of Agricultural and Food Chemistry, 2004, 52: 1653-1660
69. Fu S G, Yoon Y, Bazemore R. Aroma-Active Components in Fermented Bamboo Shoots[J]. Journal of Agricultural and Food Chemistry, 2002, 50: 549-554
70. Garruti D S, Franco M R B,Silva M A A E, et al.Assessment of aroma impact compounds in a cashew apple-based alcoholic beverage by GC-MS and GC-Olfactometry[J]. LWT-Food Science and Technology, 2006, 39: 373-378
71. Muresan S, Wilkinson C, Ponne C. Changes in flavour profiles of mushrooms during cooking[J]. Czech Journal of Food Science, 2000, 18: 36-38
72.张晓敏.电子鼻在食品工业中的应用进展[J].中国食品添加剂, 2008, 2: 52-56
73.陈晓明,马明辉,李景明,曲昆生,李艳霞,倪元颖.电子鼻在天然苹果香精检测中的应用[J].食品科学, 2007, 28 (3): 261-265
74.党亚丽.金华火腿和巴马火腿风味的研究[D]: [博士学位论文].无锡:江南大学, 2009
75.胡桂仙,王俊,海铮,等.不同储藏时间柑橘电子鼻检测研究[J].浙江农业学报, 2006, 18(6): 458- 461
76.张晓华,常伟,李景明,等.电子鼻技术对苹果贮藏期的研究[J].现代科学仪器, 2007, 17(6): 120-123
77. Gómez A H, Hu Guixian, Wang Jun, et al. Evaluation of tomato maturity by electronic nose[J]. Computers and Electronics in Agriculture, 2006, 54: 44-52
78. Saevels S, Lammertyn J, Berna A Z, et a1. An electronic nose and a mass spectrometry based electronic nose for assessing apple quality during shelf life[J]. Postharvest Biology and Technology, 2004, 31: 9-19
79. Benedetti S, Drusch S, Mannino S. Monitoring of autoxidation in LCPUFA-enriched lipid microparticles by electronic nose and SPME-GCMS[J]. Talanta, 2009, 78: 1266-1271
80. Concina I , Falasconi M , Gobbi E, et al. Early detection of microbial contamination in processed tomatoes by electronic nose[J]. Food Control, 2009, 20: 873-880
81.鲁小利,海铮,王俊.可乐饮料的电子鼻检测研究[J].浙江大学学报:农业与生命科学版, 2006, 32(6): 677-682
82.史志存,李建平,马青,等.电子鼻及其在白酒识别中的应用[J].仪表技术与传感器,2000(1): 34-37
83.张晓敏,朱丽敏,张捷,等.采用电子鼻评价肉制品中的香精质量[J].农业工程学报,2008, 24(9): 175-178
84. Masoero G, Sala G, Peiretti P G. Development of near infrared (NIR) spectroscopy and electronic nose (EN) techniques to analyse the conservation quality of farm silages[J]. Journal of Food Agriculture and Environment, 2007, 5(1): 172-177
85. Kaneki N, Tanaka H, Shimada K, et al. Measurement of aroma of soup using potentiometric gas sensor[J]. Sensors and Materials, 2002, 14(2): 109-118
86. Frank O, Ottinger H, Hofmann T. Characterization of an intense bitter-tasting 1H, 4H-quinolizinium-7-olate by application of the taste dilution analysis, a novel bioassay for the screening and identification of taste-active compounds in foods[J]. Journal of Food Agriculture and Environment, 2001, 49: 231–238
87. Seo W H, Glee H, Baek H H. Evaluation of Bitterness in Enzymatic Hydrolysates of Soy Protein Isolate by Taste Dilution Analysis,Journal of Food Science, 2008, 73(1): S41-S46
88. Hofmann T. Taste-Active Maillard Reaction Products[J]. Annals New York Academy of Sciences, 2006, 1043(1): 20-29
1. Sinha N K, Hui Y H. Handbook of vegetables and vegetable processing [M]. Ames, Iowa : Wiley-Blackwell, 2011, 74
2. Yamaguchi S,Yoshikawa T, Ikeda S, et al. Measurement of the relative taste intensity of some L-α-amino acids and 5'-nucleotides[J]. Journal of Food Science, 1971, 36: 846-849
3. Guo L Q, Lin J Y, Lin J F. Non-volatile components of several novel species of edible fungi in China[J]. Food Chemistry, 2007, 100: 643-649
4.王春叶,童华荣.滋昧稀释分析及其在食品滋味活性成分分析中的应用[J].食品发酵与工业, 2007, 3(12): 117-121
5. Schlichtherle-Cerny H,Grosch W. Evaluation of taste compounds of stewed beef juice[J]. Z Lebensm Unters Forsch A, 1998, 207: 369-376
6. Chen D W,Zhang M. Non-volatile taste active compounds in the meat of Chinese mitten crab (Eriocheir sinensis) [J]. Food Chemistry, 2007, 104: 1200-1205
7. Dai Y, Chang H J, Cao S X, et al.Nonvolatile Taste Compounds in Cooked Chinese Nanjing Duck Meat Following Postproduction Heat Treatment[J].Journal of Food Science, 2011, 75(5): C674-C679
8.张水华,食品分析[M].中国轻工业出版社, 2007, 50-53
9. Crisan, E V, Sands A. Edible mushrooms: Nutritional value[C]. In Chang S T, Hayes W A. (Eds.), The biology and cultivation of edible mushrooms. New York: Academic Press, 1978: 137-165
10. Barros L, Venturini B A, Baptista P, et al. Chemical composition and biological properties of portuguese wild mushrooms: a comprehensive study[J]. Journal of Agricultural and Food Chemistry, 2008, 56: 3856-3862
11. Lee Y L, Jian S Y, Mau J L. Composition and non-volatile taste components of Hypsizigus marmoreus[J]. LWT-Food Science and Technology, 2009, 42: 594-598
12.张水华,食品分析[M].中国轻工业出版社, 2007, 96-98
13.邢增涛,杨海峰,韩烨等.GB/T 15672-2009,食用菌中总糖含量的测定[S].北京:中国标准出版社, 2009
14. Soluble, Insoluble, and Total Dietary Fiber in Foods and Food Products. AACC32-07
15.张水华,食品分析[M].中国轻工业出版社, 2007, 68-70
16. Warmke R, Belitz H D, Grosch W. Evaluation of taste compounds of Swiss cheese(Emmentaler) [J]. Z Lebensm Unters Forsch, 1996, 203: 230-235
17. Ribeiro B, de Pinho P G, Andrade P B, et al. Fatty acid composition of wild edible mushrooms species: A comparative study[J]. Microchemical Journal, 2009, 93:29-35
18.党亚丽.金华火腿和巴马火腿风味的研究[D]:[博士学位论文].无锡:江南大学, 2009
19. Tsai S Y, Wu T P, Huang S J, et al. Nonvolatile taste components of Agaricus bisporus harvested at different stages of maturity[J]. Food Chemistry, 2007, 103: 1457-1464
20. Chiang, P D, Yen C T, Mau J L. Non-volatile taste components of canned mushrooms[J]. Food Chemistry, 2006, 97: 431-437
21. Kato H, Rhue M R, Nishimura T. Role of amino acids and peptides in food taste[C]. In: Teranishi R, Buterry RG, Shahidi F, editors. Flavor chemistry: trends and developments. Washington, D.C.: American Chemical Society, 1989: 158-174
22. Kurtzman R H. Nutrition from mushrooms, undertanding and reconciling available date[J]. Mycoscience, 1997, 38: 247-253
23. Hallock R M. The Taste of Mushrooms[J]. Ilvainea, 2007,17(1):33-41
24. Puiggrós C, Chacón P, Armadans L I, et al. Effects of oleic-rich andomega-3-rich diets on serum lipid pattern and lipid oxidation in mildly hypercholesterolemic patients[J].Clinical Nutrition, 2002, 21: 79-87
25. Pacheco Y M, López S, Bermúdez B, et al. A meal rich in oleic acid beneficially modulates postprandial sICAM-1 and sVCAM-1 in normotensive and hypertensive hypertriglyceridemic subjects[J]. The Journal of Nutritional Biochemistry, 2008, 19: 200-205
26. Combet E, Henderson J, Eastwood D C, et al. Eight-carbon volatiles in mushrooms and fungi: properties, analysis, and biosynthesis[J]. Mycoscience, 2006, 47:317-326
27. Mau J L, Lin Y P, Chen P T, et al. Flavor compounds in King Oyster mushrooms, Pleurotus eryngii[J]. Jouranal of Agricultural and Food Chemistry, 1998, 46: 4587-4591
28. Lizarraga-Guerra R, Lopez M G. Content of free amino acids in huitlacoche (Ustilago maydis) [J]. Journal of Agricultural and Food Chemistry, 1996, 44: 2556-2559
29. Hanssen H P, Klingenberg A. Determination of some important flavour compounds in commercial mushroom concentrates[J]. Z. Lebensm. Unters. Forsch, 1983, 177: 333-335
30. Rotzoll N, Dunkel A, Hofmann T. Activity-guided identificationof (S)-malic acid 1-O-D-glucopyranoside (morelid) andγ--aminobutyric acid as contributors to umami taste and mouthdrying oral sensation of morel mushrooms (Morchella deliciosa Fr.) [J]. Journal of Agricultural and Food Chemistry, 2005, 53: 4149-4156
31. Chen, H K. Studies on the characteristics of taste-active components in mushroom concentrate and its powderization[D]: [Master's Thesis]. Taiwan, Taichung:National Chung-Hsing University, 1986
32. Rotzoll N, Dunkel A, Hofmann T. Quantitative Studies, Taste Reconstitution, and Omission Experiments on the Key Taste Compounds in Morel Mushrooms (Morchella deliciosa Fr.) [J]. Journal of Agricultural and Food Chemistry, 2006, 54: 2705-2711
33. Tsai S Y, Tsai H L, Mau J L. Non-volatile taste components of Agaricus blazei, Agrocybe cylindracea and Boletus edulis[J]. Food Chemistry, 2008,107: 977-983
34. Kang M W, Chung S J, Lee H S, et al. The sensory interactions of organic acids and various flavors in Ramen soup systerms[J]. Journal of Food Science, 2007, 72(9): S639-S647
35. Ball P, Woodward D, Beard T, et al. Calcium diglutamate improves taste characteristics of lower-salt soup[J]. European Journal of Clinical Nutrition, 2002, 56: 519-523
36. Hayasashi T. Sensory analysis of taste-active components in the extracts of boiled snow crab meat[J]. Journal of Food Science, 1981, 46: 479-4
1. Kataoka H, Lord H L, Pawliszyn J. Applications of solid-phase microextraction in food analysis[J]. Journal of Chromatography A, 2000, 880(1-2): 35-62
2. Fu S G, Yoon Y, Bazemore R. Aroma-active components in fermented bamboo shoots[J]. Journal of Agricultural and Food Chemistry, 2002, 50(3): 549-554
3.赵建新,戴小军,田丰伟,等.气相-嗅闻法分析传统豆酱风味活性物质[J].食品科学, 2009, 30(20): 394-397
4.岳田利,彭帮柱,袁亚宏,等.基于主成分分析法的苹果酒香气质量评价模型的构建[J].农业工程学报, 2007, 23(6): 223-227
5. de Guedes P P, Ribeiro B, Gon?alves R F, et al. Correlation between the pattern volatiles and the overall aroma of wild edible mushrooms[J]. Journal of Agricultural and Food Chemistry, 2008, 56(5): 1704-1712
6. Wu C M, Wang Z Y. Volatile compounds in fresh and processed shiitake mushrooms (Lentinus edodes Sing.) [J]. Food Science and Technology Research, 2000, 6(3): 166-170
7.温泉,王锡昌.顶空-固相微萃取与气质联用法分析草菇中的香味成分[J].中国食品添加剂, 2006(6): 176-180
8.陈智毅,刘学铭,施英,等.顶空固相微萃取气质联用分析白金针菇中的挥发性成分[J].食用菌学报, 2009, 16(1): 73-75
9. Cho I H, Lee S M, Kim S Y, et al. Differentiation of aroma characteristics of pine-mushrooms (Tricholoma matsutake Sing.) of different grades using gas chromatography-olfactometry and sensory analysis[J]. Journal of Agricultural and Food Chemistry, 2007, 55(6): 2323-2328
10. Misharina T A, Mukhutdinova S M, Zharikova G G, et al. The composition of volatile components of cepe (Boletus edulis) and oyster mushrooms (Pleurotus ostreatus) [J]. Applied Biochemistry and Microbiology, 2009, 45(2): 187-193
11. Singh S, Ghosh S, Patil G R. Development of a mushroom-whey soup powder[J]. International Journal of Food Science and Technology, 2003, 38(2): 217-224
12. Kim T H, Lee S M, Kim Y S, et al. Aroma dilution method using GC injector split ratio for volatile compounds extracted by headspace solid phase microextraction[J]. Food Chemistry, 2003, 83: 151-158
13. Qiao Y, Xie B J, Zhang Y, et al. Characterization of aroma active compounds in fruit juice and peel oil of jinchen sweet orange fruit (Citrus sinensis (L.) Osbeck) by GC-MS and GC-O[J]. Molecules, 2008, 13(6): 1333-1344
14.田怀香,王璋,许时婴. GC-O法鉴别金华火腿中的风味活性物质[J].食品与发酵工业, 2004, 12: 117-123
15. Choi H S, Min K C. Aroma-active compounds of Elsholtzia splendens using AEDA and HS–SPME–GC–O dilution analysis[J]. Flavour and Fragrance Journal, 2008, 23: 58-64
16.党亚丽.金华火腿和巴马火腿风味的研究[D]:[博士学位论文]无锡:江南大学, 2009
17. Ouzouni P K, Koller W D, Badeka A V, et al. Volatile compounds from the fruiting bodies of three Hygrophorus mushroom species from Northern Greece[J]. International Journal of Food Science and Technology, 2009, 44: 854-859
18. Misharina T A, Mukhutdinova S M, Zharikova G G, et al. The Composition of Volatile Components of Dry Cepe and Oyster Mushroom[J]. Applied Biochemistry and Microbiology, 2009, 45(5): 544-549
19. Dijkstra F Y, Wikén T O. Studies on mushroom flavours[J]. Z.Lebensm. Unters.-Forsch, 1976, 160: 255-262
20. Boekel van M A J S. Formation of flavour compounds in the Maillard reaction[J]. Biotechnology Advances, 2006, 24: 230-233
21. Mwatseteza J F, Torto N. Profiling volatile compounds from Mucuna beans by solidphase microextraction and gas chromatography-high resolution time of flight mass spectrometry[J]. Food Chemistry, 2010, 119: 386-390
22. Cho I H, Kim S Y, Choi H K, et al.. Characterization of Aroma-Active Compounds in Raw and Cooked Pine-Mushrooms (Tricholoma matsutake Sing.) [J]. Journal of Agricultural and Food Chemistry, 2006, 54: 6332-6335
23. David E,Lous I. Evaluation of two of commercial solid-phase microextraction fiber for ananlysis of target aroma compounds in heated beef meat[J]. Talanta. 2003, 6:529-537
24. Machiels D, Istasse L. Evaluation of two commercial solid-phase microextraction fibres for the analysis of target aroma compounds in cooked beef meat[J]. Talanta, 2003, 61: 529-537
25. Misharina T A, Mukhutdinova S M, Zharikova G G, et al. Formation of flavor of dry champignons (Agaricus bisporus L.) [J]. Applied Biochemistry and Microbiology, 2010, 46(1): 108-113
26. Insausti K, Berlain M J, Gorraiz C, et al. Volatile compounds of raw beef from 5 local Spanish cattle breeds stored under modified atmosphere[J]. Journal of Food Science, 2002, 67: 1580-1589
27.张晓鸣.食品风味化学[M].北京:中国轻工业出版社, 2009, 50
1. Alajaji S A, El-Adawy T A,Nutritional composition of chickpea (Cicer arietinum L.) as affected by microwave cooking and other traditional cooking methods[J]. Journal of Food Composition and Analysis, 2006, 19: 806-812
2. Ersoy B, Ozeren A.The effect of cooking methods on mineral and vitamin contents of African catfish[J]. Food Chemistry, 2009, 115: 419-422
3. Wang Y, Kays S J.Effect of Cooking Method on the Aroma Constituents of Sweet Potatoes (Ipomoea Ba Ta Tas (L.) Lam.) [J]. Journal of Food Quality, 2001, 24: 67-78
4. Manzi P, Marconi S, Aguzzi A, et al. Commercial mushrooms: nutritional quality and effect of cooking[J]. Food Chemistry, 2004, 84: 201-206
5. Dikeman L C, Bauer L L, Flickinger A E, et al.Effects of Stage of Maturity and Cooking on the Chemical Composition of Select Mushroom Varieties[J]. Journal of Agricultural and Food Chemistry, 2005, 53: 1130-1138
6. Cho I H, Kim S Y, Choi H K, et al.Characterization of Aroma-Active Compounds in Raw and Cooked Pine-Mushrooms (Tricholoma matsutake Sing.) [J]. Journal of Agricultural and Food Chemistry, 2006, 54: 6332-6335
7. Picardi M S, Issenberg P. Volatile constituents of mushrooms (Agaricus bisporus). Changes which occur during heating[J]. Journal of Agricultural and Food Chemistry, 1973, 21(6): 959-962
8. Mau J L.The Umami Taste of Edible and Medicinal Mushrooms[J]. International Journal of Medicinal Mushrooms, 2005, 7 (1-2): 119-125
9. Joanes D N.On a rank sum test duo to Kramer[J]. Journal of Food Science, 1985, 50(5): 1442-1444
10. Richardson P. Thermal technologies in food processing[J]. New York, USA: CRC Press. 2001, 148-150
11. Yoneda C, Okubo K, Kasai M, et al. Extractive components of boiled–dried scallop adductor muscle and effect on the taste of soup after mixing with chicken leg meat[J].Journal of the Science of Food and Agriculture, 2005, 85: 809-816
12. Tsai S Y, Tsai H L, Mau J L. Non-volatile taste components of Agaricus blazei, Agrocybe cylindracea and Boletus edulis[J]. Food Chemistry, 2008, 107: 977-983
13. Fuke S, Watanabe K, Konosu S. Enhancing effect of nucleotides on sweetness of heated prawn muscle[C]. in Olfaction and Taste XI, Kurihara K, Suzuki N, Ogawa H, eds. Springer, Tokyo, 1994, 357-360
14. Watanabe K, Lan H I, Yamaguchi K. Role of extractive components of scallop in its characteristic taste development[J]. Nippon Shokuhin Kogyo Gakkaishi, 1990, 37: 439-445
15. Chen H K. Studies on the characteristics of taste-active components in mushroom concentrate and its powderization[D]:[Master's Thesis]. Taiwan Taichung: National Chung-Hsing University, 1986
16. Boekel van, M A J S. Formation of flavour compounds in the Maillard reaction[J]. Biotechnology Advances, 2006, 24: 230-233
17. Fujio T, Nishi T, Ito S, et al.High Level Expression of XMP Aminase in Escherichia coli and Its Application for the Industrial Production of 5′-Guanylic Acid[J]. Bioscience, Biotechnology, and Biochemistry, 1997, 61(5): 840-845
18. Dikeman C L,Bauer L L,Flickinger E A, et al. Effects of Stage of Maturity and Cooking on the Chemical Composition of Select Mushroom Varieties[J]. Journal of Agricultural and Food Chemistry, 2005, 53(4): 1130-1138
19. Barros L, Baptista P, Correia D M, et al. Effects of Conservation Treatment and Cooking on the Chemical Composition and Antioxidant Activity of Portuguese Wild Edible Mushrooms[J]. Journal of Agricultural and Food Chemistry, 2007, 55(12): 4781-4788
20. Misharina T A, Mukhutdinova S M, Zharikova G G, et al. Formation of Flavour of Dry Champignons (Agaricus bisporus L.) [J]. Applied Biochemistry and Microbiology, 2010, 46(1): 108-113
21. Cho I H, Choi HK, Kim Y S. Difference in the Volatile Composition of Pine-Mushrooms (Tricholoma matsutake Sing.) According to Their Grades[J]. Journal of Agricultural and Food Chemistry, 2006, 54: 4820-4825
22.黄梅丽,王俊卿.食品色香味化学[M].第2版.北京:中国轻工业出版社, 2008. 272-285
23. Stijve T, Amazonas M, Giller V. Flavour and taste components of Agaricus blazei ss. Heinem.-A new gourmet and medicinal mushroom[J]. Deutsche Lebensmittel-Rundschau, 2002, 98(12): 448-453
24. Balagiannis D P, Parker J K, Pyle L D, et al. Kinetic Modeling of the Generation of 2- and
3-Methylbutanal in Heated Extract of Beef Liver[J]. Journal of Agricultural and FoodChemistry, 2009, 57: 9916-9922
25. Cho I H, Namgung H J, Choi H K, et al. Volatiles and key odorants in the pileus and stipe of pine-mushroom (Tricholoma matsutake Sing.) [J]. Food Chemistry, 2008, 106(1): 71-76
26. Low M Y, Parker J K, Mottram D S. Mechanisms of Alkylpyrazine Formation in a Potato Model System Containing Added Glycine[J]. Journal of Agricultural and Food Chemistry, 2007, 55: 4087-4094
27. Chiang P D, Yen C T, Mau J L. Non-volatile taste components of various broth cubes[J]. Food Chemistry, 2007, 101: 932–937
1.邵伟,乐超银,涂志英.蘑菇抽提物工艺研究及菇精的制备[J].中国酿造, 2008, 16(193): 102-103
2. Liu Z, Zhou J, Zeng Y, et al. The Enhancement and Encapsulation of Agaricus bisporus Flavor[J]. Journal of Food Engineering, 2004, 65(3): 391-396
3. Mitchell M, Brunton N P, Wilkinson M G. Impact of Salt Reduction on the Instrumental and Sensory Flavor Profile of Vegetable Soup[J]. Food Research International, 2011, 44(4): 1036-1043
4. Doris B, Rudi M. Process for the production of a mushroom flavoring[P]. US, 6669972. 2003-12-30
5.臧晋,李慧星,李杰.酶解法制备香菇酱工艺条件的研究[J].中国调味品, 2010, 35(3): 83-85
6.何飞,骆毅,邵超群,等.酸性蛋白酶和纤维素酶联合水解蘑菇柄蛋白的研究[J].中国调味品, 2010, 35(11): 51-54.
7.高珊,余晓斌.双酶法水解茶树菇工艺的研究[J].食品工业科技, 2008, 29(1): 181-183
8. Chiang P D, Yen C T, Mau J L. Non-volatile Taste Components of Various Broth Cubes[J]. Food Chemistry, 2007, 101(3): 932-937
9. Meilgaard M, Civille G V, Carr B. T. The quantitative descriptive ananlysis (QDA) Method. Sensory Evaluation Techniques[M]. Third edition, New York: CRC PRESS, boca raton, 1999, chapter 10: IVC
10.孙晓明,吴素玲,张卫明,等.高汤工业化生产中相关工艺试验研究[J].中国调味品, 2008(5): 48-52
11. Yoneda C, Okubo K, Kasai M, et al. Extractive components of boiled-dried scallop adductor muscle and effect on the taste of soup after mixing with chicken leg meat[J]. Journal of the Science of Food and Agriculture, 2005, 85(5): 809-816
12. Richardson P. Thermal technologies in food processing[M]. New York: CRC Press, 2001.145-154
13. Pereira-Lima C I, Ordo?ez J A, García de Fernando G D, et al. Influence of heat treatment on carnosine, anserine and free amino acid composition of beef broth and its role in flavour development[J]. Europen Food Research and Technology, 2000, 210(3): 165-172
14. Chiang P D, Yen C T, Mau J L. Non-volatile taste components of canned mushrooms[J]. Food Chemistry, 2006, 97(3): 431-437
15. Mottram D S. Flavour formation in meat and meat products: A review[J]. Food Chemistry, 1998, 62(4): 415-424
16. Barros L, Baptista P, Correia D M, et al. Effects of Conservation Treatment and Cooking on the Chemical Composition and Antioxidant Activity of Portuguese Wild Edible Mushrooms[J]. Journal of Agricultural and Food Chemistry, 2007, 55(12): 4781-4788
17. Cho I H, Choi H K, Kim Y S. Difference in the Volatile Composition of Pine-Mushrooms (Tricholoma matsutake Sing.) According to Their Grades[J]. Journal of Agricultural and Food Chemistry, 2006, 54(13): 4820-4825
18. Balagiannis D P, Parker J K, Pyle D L, et al. Kinetic Modeling of the Generation of 2-and 3-Methylbutanal in a Heated Extract of Beef Liver[J]. Journal of Agricultural and Food Chemistry, 2009, 57(21): 9916-9922
19. Jousse F, Jongen T, Agterof W, et al. Simplified Kinetic Scheme of Flavor Formation by the Maillard Reaction[J]. Journal of Food Science, 2002, 67(7): 2534-2542
20. Tamura H, Fujita A, Steinhaus M et al. Identification of Novel Aroma-Active Thiols in Pan-RoastedWhite Sesame Seeds[J]. Journal of Agricultural and Food Chemistry, 2010, 58, 7368–7375
21. Reineccius G A. The influence of Maillard reactions on the sensory properties of foods. In: Finot PA, Aeschbarer HU, Hurrell RF, Liardon R, eds. The Maillard reaction in food processing and human nutrition[J]. Basel, Switzerland:Birkhauser Verlag, 1990.157-169
22. Van Boekel M A J S. Formation of flavour compounds in the Maillard reaction[J]. Biotechnology Advances, 2006, 24(2): 230-233
23. Yamaguchi S,Takahashi C. Interactions of monosodiumglutamate and sodium chloride on saltiness and palatability of a clear soup[J]. Journal of Food Science, 1984, 49: 82- 85
24. Cho I H, Kim S Y, Choi H K,et al. Characterization of Aroma-Active Compounds in Raw and Cooked Pine-Mushrooms (Tricholoma matsutake Sing.) [J]. Journal of Agricultural and Food Chemistry, 2006, 54(17): 6332-6335
25. Misharina T A, Mukhutdinova S M, Zharikova G G, et al. The Composition of Volatile Components of Dry Cepe and Oyster Mushroom[J]. Applied Biochemistry and Microbiology, 2009, 45(5): 544-549
26.张晓鸣.食品风味化学[M].北京:中国轻工业出版社, 2009. 155-161
27. Fu S G, Yoon Y, Bazemore R. Aroma-Active Components in Fermented Bamboo Shoots[J]. Journal of Agricultural and Food Chemistry, 2002, 50(3): 549-554
28. Sydow E, Moskowitz H, Jacobs H, et al. Odor-Taste Interaction of Fruit Juices[J]. Lebensm.-Wiss. Technology, 1974, 7(1): 18-24
29. Sáenz-Navajas M P, Campo E, CulleréL, et al. Effects of the Nonvolatile Matrix on the Aroma Perception of Wine[J]. Journal of Agricultural and Food Chemistry, 2010, 58(9): 5574-5585
30. Cho I H, Namgung H J,Choi H K, et al.. Volatiles and key odorants in the pileus and stipe of pine-mushroom (Tricholoma matsutake Sing.) [J]. Food Chemistry, 2008, 106(1): 71-76.
31. Adams D. Fungal Cell Wall Chitinases and Glucanases[J]. Microbiology, 2004, 150(7): 2029-2035
32. Tsai S Y, Wu T P, Huang S J, et al. Nonvolatile Taste Components of Agaricus bisporus Harvested at Different Stages of Maturity[J]. Food Chemistry, 2007, 103(4): 1457-1464
33.黄梅丽,王俊卿.食品色香味化学[M].第2版.北京:中国轻工业出版社, 2008. 272-285
2. Hallock R M. The Taste of Mushrooms[J]. McIlvainea, 2007, 17(1): 33-41
3. Cheskin J L, Davis M L, Lipsky M L, et al. Lack of energy compensation over 4 days when white button mushrooms are substituted for beef[J]. Appetite 2008, 51: 50-57
4. Mattila P H, Piironen V I, Uusi-Rauva E J, et al. Vitamin D Contents in Edible Mushrooms[J]. Journal of Agricultural and Food Chemistry, 1994, 42(11): 2449-2453
5. Rotzoll N, Dunkel A, Hofmann T. Quantitative Studies, Taste Reconstitution, and Omission Experiments on the Key Taste Compounds in Morel Mushrooms (Morchella deliciosa Fr.)[J]. Journal of Agricultural and Food Chemistry, 2006, 54(7): 2705-2711
6. Cairoli P, Pieraccini S, Sironi M, et al. Studies on Umami Taste. Synthesis of New Guanosine 5-Phosphate Derivatives and Their Synergistic Effect with Monosodium Glutamate[J]. Journal of Agricultural and Food Chemistry, 2008, 56(3): 1043-1050
7. Guedes de Pinho P, Ribeiro B, Gon?alves R F, et al. Correlation between the Pattern Volatiles and the Overall Aroma of Wild Edible Mushrooms[J]. Journal of Agricultural and Food Chemistry, 2008, 56(5): 1704-1712
8. Jeong S C, Jeong Y T, Yang B K, et al. White button mushroom (Agaricus bisporus) lowers blood glucose and cholesterol levels in diabetic and hypercholesterolemic rats[J]. Nutrition Research, 2010, 30(1): 49-56
9. Chen S, Oh S R, Phung S, et al. Anti-aromatase activity of phytochemicals in white button mushrooms (Agaricus bisporus)[J]. Cancer Research, 2006, 66(24): 12026-12034
10. Savoie J M, Minvielle N, Largeteau M L. Radical-scavenging properties of extracts from the white button mushroom, Agaricus bisporus[J]. Journal of the Science of Food and Agriculture, 2008, 88(6): 970-975
11. Kozarski M,Klaus A,Niksic M, et al. Antioxidative and immunomodulating activities of polysaccharide extracts of the medicinal mushrooms Agaricus bisporus, Agaricus brasiliensis, Ganoderma lucidum and Phellinus linteus[J]. Food Chemistry, 2011, 129: 1667–1675
12.廖劲松,张水华.食品风味物质的分离研究进展与应用[J].食品工业科技, 2003 (8): 106-108
13. Cho I H, Namgung H J, Choi H K, et al. Volatiles and key odorants in the pileus and stipe of pine-mushroom (Tricholoma matsutake Sing.) [J]. Food Chemistry, 2008, 106(1):71-76
14. Misharina T A, Mukhutdinova S M, Zharikova G G, et al. The Composition of Volatile Components of Dry Cepe and Oyster Mushroom[J]. Applied Biochemistry and Microbiology,2009, 45(5): 544-549
15. Cho I H, Kim S Y, Choi H K, et al. Characterization of Aroma-Active Compounds in Raw and Cooked Pine-Mushrooms (Tricholoma matsutake Sing.) [J]. Journal of Agricultural and Food Chemistry, 2006, 54, 6332-6335
16. Yang J H, Lin H C, Mau J L. Non-volatile taste components of several commercial mushrooms[J]. Food Chemistry, 2001, 72: 465-471
17. Tsai S Y, Tsai H L, Mau J L. Non-volatile taste components of Agaricus blazei, Agrocybe cylindracea and Boletus edulis[J]. Food Chemistry, 2008, 107: 977-983
18. Tsai S Y, Weng C C, Huang S J, et al. Nonvolatile taste components of Grifola frondosa, Morchella esculenta and Termitomyces albuminosus mycelia[J]. LWT- Food Science and Technology, 2006, 39: 1066-1071
19. Cho I H, Choi H K, Kim Y S.Comparison of umami-taste active components in the pileus and stipe of pine-mushrooms (Tricholoma matsutake Sing.) of different grades[J]. Food Chemistry, 2010, 118: 804-807
20. Mau J L.The Umami Taste of Edible and Medicinal Mushrooms[J]. International Journal of Medicinal Mushrooms, 2005, 7 (1-2): 119-125
21. Ball P, Woodward D, Beard T, et al. Calcium diglutamate improves taste characteristics of lower-salt soup[J]. European Journal of Clinical Nutrition, 2002, 56: 519-523
22. Fennema R O.食品化学[M].王璋,许时婴,江波,等译.北京:中国轻工业出版社, 2003
23. Tilak W, Negodawithana. Savory flavors [M].U.S.A. Milwaukee, 1995. 156-199
24. Tsai S Y, Wu T P, Huang S J, et al. Nonvolatile taste components of Agaricus bisporus harvested at different stages of maturity[J]. Food Chemistry, 2007, 103: 1457-1464
25. Tseng Y H, Mau J L. Contents of sugars, free amino acids and 5'-nucleotides in mushrooms, Agaricus bisporus, during post-harvest storage[J]. Journal of the Science of Food and Agriculture, 1999, 79: 1519-1523
26. Mau J L, Beelman R B, Ziegler G R. Factors affecting 1-octen-3-ol in mushrooms at harvest and during postharvest storage[J]. Journal of Food Science, 1993, 58(2): 331-334
27. Soler-Rivas C, Ramírez-Anguiano A C, Reglero G et al. Effect of cooking, in vitro digestion and Caco-2 cells absorption on the radical scavenging activities of edible mushrooms[J]. International Journal of Food Science and Technology, 2009, 44, 2189-2197
28. Picardi M S, Issenberg P. Volatile constituents of mushrooms (Agaricus bisporus). Changes which occur during heating[J]. Journal of Agricultural and Food Chemistry, 1973, 21(6): 959-962
29. Dikeman L C, Bauer L L, Flickinger A E, et al. Effects of Stage of Maturity and Cooking on the Chemical Composition of Select Mushroom Varieties[J]. Journal of Agricultural and Food Chemistry, 2005, 53: 1130-1138
30. Misharina T A, Mukhutdinova S M, Zharikova G G, et al. Formation of Flavour of Dry Champignons (Agaricus bisporus L.) [J]. Applied Biochemistry and Microbiology, 2010, 46(1): 108-113
31. Kilinc B. Preparation of Liquid Anchovy (Engraulis Encrasicholus) Soup and Microbiological and Sensory Changes during Refrigerated Storage[J]. Journal of Muscle Foods, 2010, 21: 451-458
32.吴素玲,孙晓明,张士康,等.高汤工业化生产中基本原料的选择[J].中国调味品, 2008, 354 (8): 60-64
33.瞿明勇.排骨汤和鸡汤的烹制工艺及营养特性[D]: [硕士学位论文].武汉:华中农业大学, 2008
34. Cambero M I, Pereira-Lima C I, Ordo?ez J A, et al. Beef broth flavour: study of flavour development[J]. Journal of the Science of Food and Agriculture, 2000, 80: 1510-1518
35.江新业,宋焕禄,华永兵,等.北京鸭/樱桃谷鸭肉汤中香味物质的比较[J].食品发酵与工业,2004, 3(1): 21-24
36. Chiang P D, Yen C T, Mau J L. Non-volatile taste components of various broth cubes[J]. Food Chemistry, 2007, 101: 932-937
37.孙晓明,吴素玲,张卫明,等.高汤工业化生产中相关工艺试验研究[J].中国调味品,2008, 5: 48-52
38.邱保文,苗趁义.汤的加工制作及原理[J].中国调味品, 2006, 8: 36-40
39. Kato H, Rhue M R, Nishimura T. Role of amino acids and peptides in food taste[C]. In:Teranishi R, Buterry R G, Shahidi F, eds. Flavor chemistry:trends and developments.Washington, D.C.:American Chemical Society. 1989, 158-174
40. Yamaguchi S, Yoshikawa T, Ikeda S, et al. Measurement of the relative taste intensity of some L-α-amino acids and 5'-nucleotides[J]. Journal of Food Science, 1971, 36: 846-849
41. Kang M W, Chung S J, Lee H S, et al. The sensory interactions of organic acids and various flavors in Ramen soup systems[J]. Journal of Food Science, 2007, 72: S639-S647
42. Rotzoll N, Dunkel A, Hofmann T. Activity-guided identificationof (S)-malic acid 1-O-D-glucopyranoside (morelid) andγ--aminobutyric acid as contributors to umami tasteand mouthdrying oral sensation of morel mushrooms (Morchella deliciosa Fr.) [J]. Journal of Agricultural and Food Chemistry, 2005, 53: 4149-4156
43.黄梅丽,王俊卿.食品色香味化学[M].第2版.北京:中国轻工业出版社, 2008. 272-285
44. Yoneda C, Okubo K, Kasai M et al. Extractive components of boiled–dried scallop adductor muscle and effect on the taste of soup after mixing with chicken leg meat[J]. Journal of the Science of Food and Agriculture, 2005, 85: 809-816
45. Mau J L, Chyau C C, Li J Y, et al. Flavor Compounds in Straw Mushrooms Volvariella volvacea Harvested at Different Stages of Maturity[J]. Journal of Agricultural and Food Chemistry, 1997, 45: 4726-4729
46. Cho I H, Choi H K, Kim Y S. Difference in the Volatile Composition of Pine-Mushrooms (Tricholoma matsutake Sing.) According to Their Grades[J]. Journal of Agricultural and Food Chemistry, 2006, 54: 4820-4825
47. Renata Z W.Optical purity of (R)-(-)-1-octen-3-ol in the aroma of various species of edible mushrooms[J].Food Chemistry, 2004, 86: 113-118
48.郑建仙.福建香菇风味物质的分离与鉴定[J].中国食用菌, 1995, 14(6): 3-6
49.张晓鸣.食品风味化学[M].北京:中国轻工业出版社2009,196-197
50.邢增涛,郭倩,冯志勇,等.姬松茸中挥发性风味物质的GC-MS分析[J].中药材, 2003 26(11): 789-791
51. Arthur C L, Pawliszyn J. Solid phase microextraction with thermal desorption using fused silica optical fibers[J]. Analytical Chemistry, 1990, 62: 2145-2148
52. Brunton N P, Cronin D A, Monahan F J, et al. A comparison of solid-phase microextraction (SPME) Fibres for measurement of hexanal and pentanal in cooked turkey[J]. Food Chemistry, 2000, 68: 339-345
53. Mani V. Application of solid phase microextraction[M]. Cambridge:The Royal Society of Chemistry, 1999, 12-35
54. Machiels D, Istasse L. Evaluation of two commercial solid-phase microextraction fibres for the analysis of target aroma compounds in cooked beef meat[J]. Talanta, 2003, 61(4): 529-537
55. Pham A J, Schilling M W, Mikel W B, et al.Relationships between sensory descriptors, consumer acceptability and volatile ?avor compounds of American dry-cured ham[J]. Meat Science, 2008, 80: 728-737
56. Triqui R.Sensory and flavor profiles as a means of as sessing freshness of hake (Merluccius merluccius) during ice storage[J]. Europen Food Research and Technology, 2006, 222: 41-47
57. Marti P M, Mestres M, Sala C, et al. Solid-Phase Microextraction and Gas Chromatography Olfactometry Analysis of Successively Diluted Samples. A New Approach of the Aroma Extract Dilution Analysis Applied to the Characterization of Wine Aroma[J]. Journal of Agricultural and Food Chemistry, 2003, 51: 7861-7865
58. Sun S Y, Jiang W G, Zhao Y P.Characterization of the aroma-active compounds in five sweet cherry cultivars grown in Yantai (China) [J]. Flavour and Fragrance. Journal, 2010, 25: 206-213
59. Bryant R J, Clung A M.Volatile profiles of aromatic and non-aromatic rice cultivars using SPME/GC–MS[J]. Food Chemistry, 2011, 124: 501-513
60. Grosh W. Flavourings[M]. 2nd ed. Weinheim:Wiley-VCH, 2006, 201-233
61. Grosch W.Detection of potent odorants in foods by aroma extract dilution analysis[J]. Trends in Food Science & Technology, 1993, 4: 68-73
62. Ferrari G, Lablanquie O, Cantagrel R, et al. Determination of key odorant compounds in freshly distilled cognac using GC–O, GC–MS, and sensory evaluation[J]. Journal of Agricultural and Food Chemistry, 2004, 52: 5670-5676
63. Kishimoto T, Wanikawa A, Kono K, et al. Comparison of the odor-active compounds in unhopped beer and beers hopped with different hop varieties[J]. Journal of Agricultural and Food Chemistry, 2006, 54: 8855-8861
64. Escudero A, Gogorza B,Melus M A,et al. Characterization of the aroma of a wine from Maccabeo.Key role played by compounds with low odor activity values[J]. Journal of Agricultural and Food Chemistry, 2004, 52: 3516-3524
65. Campo E, Ferreira V, Escudero A, et al. Prediction of the wine sensory properties related to grape variety from dynamic-headspace gas chromatography–olfactometry data[J]. Journal of Agricultural and Food Chemistry, 2005, 53: 5682-5690
66. Deibler K D, Llesca F M, Lavin E H, et al. Calibration of gas chromatography inlet splitting for gas chromatography olfactometry dilution analysis[J]. Flavour and Fragrance Journal, 2004, 19: 518-521
67. Steinhaus M, Sinuco D, Polster J, et al.Characterization of the Aroma-Active Compounds in Pink Guava (Psidium guajava, L.) by Application of the Aroma Extract Dilution Analysis[J]. Journal of Agricultural and Food Chemistry, 2008, 56: 4120-4127
68. Cullere L, Escudero A, Cacho J, et al. Gas chromatography–olfactometry and chemical quantitative study of the aroma of six premium quality Spanish aged red wines[J]. Journal of Agricultural and Food Chemistry, 2004, 52: 1653-1660
69. Fu S G, Yoon Y, Bazemore R. Aroma-Active Components in Fermented Bamboo Shoots[J]. Journal of Agricultural and Food Chemistry, 2002, 50: 549-554
70. Garruti D S, Franco M R B,Silva M A A E, et al.Assessment of aroma impact compounds in a cashew apple-based alcoholic beverage by GC-MS and GC-Olfactometry[J]. LWT-Food Science and Technology, 2006, 39: 373-378
71. Muresan S, Wilkinson C, Ponne C. Changes in flavour profiles of mushrooms during cooking[J]. Czech Journal of Food Science, 2000, 18: 36-38
72.张晓敏.电子鼻在食品工业中的应用进展[J].中国食品添加剂, 2008, 2: 52-56
73.陈晓明,马明辉,李景明,曲昆生,李艳霞,倪元颖.电子鼻在天然苹果香精检测中的应用[J].食品科学, 2007, 28 (3): 261-265
74.党亚丽.金华火腿和巴马火腿风味的研究[D]: [博士学位论文].无锡:江南大学, 2009
75.胡桂仙,王俊,海铮,等.不同储藏时间柑橘电子鼻检测研究[J].浙江农业学报, 2006, 18(6): 458- 461
76.张晓华,常伟,李景明,等.电子鼻技术对苹果贮藏期的研究[J].现代科学仪器, 2007, 17(6): 120-123
77. Gómez A H, Hu Guixian, Wang Jun, et al. Evaluation of tomato maturity by electronic nose[J]. Computers and Electronics in Agriculture, 2006, 54: 44-52
78. Saevels S, Lammertyn J, Berna A Z, et a1. An electronic nose and a mass spectrometry based electronic nose for assessing apple quality during shelf life[J]. Postharvest Biology and Technology, 2004, 31: 9-19
79. Benedetti S, Drusch S, Mannino S. Monitoring of autoxidation in LCPUFA-enriched lipid microparticles by electronic nose and SPME-GCMS[J]. Talanta, 2009, 78: 1266-1271
80. Concina I , Falasconi M , Gobbi E, et al. Early detection of microbial contamination in processed tomatoes by electronic nose[J]. Food Control, 2009, 20: 873-880
81.鲁小利,海铮,王俊.可乐饮料的电子鼻检测研究[J].浙江大学学报:农业与生命科学版, 2006, 32(6): 677-682
82.史志存,李建平,马青,等.电子鼻及其在白酒识别中的应用[J].仪表技术与传感器,2000(1): 34-37
83.张晓敏,朱丽敏,张捷,等.采用电子鼻评价肉制品中的香精质量[J].农业工程学报,2008, 24(9): 175-178
84. Masoero G, Sala G, Peiretti P G. Development of near infrared (NIR) spectroscopy and electronic nose (EN) techniques to analyse the conservation quality of farm silages[J]. Journal of Food Agriculture and Environment, 2007, 5(1): 172-177
85. Kaneki N, Tanaka H, Shimada K, et al. Measurement of aroma of soup using potentiometric gas sensor[J]. Sensors and Materials, 2002, 14(2): 109-118
86. Frank O, Ottinger H, Hofmann T. Characterization of an intense bitter-tasting 1H, 4H-quinolizinium-7-olate by application of the taste dilution analysis, a novel bioassay for the screening and identification of taste-active compounds in foods[J]. Journal of Food Agriculture and Environment, 2001, 49: 231–238
87. Seo W H, Glee H, Baek H H. Evaluation of Bitterness in Enzymatic Hydrolysates of Soy Protein Isolate by Taste Dilution Analysis,Journal of Food Science, 2008, 73(1): S41-S46
88. Hofmann T. Taste-Active Maillard Reaction Products[J]. Annals New York Academy of Sciences, 2006, 1043(1): 20-29
1. Sinha N K, Hui Y H. Handbook of vegetables and vegetable processing [M]. Ames, Iowa : Wiley-Blackwell, 2011, 74
2. Yamaguchi S,Yoshikawa T, Ikeda S, et al. Measurement of the relative taste intensity of some L-α-amino acids and 5'-nucleotides[J]. Journal of Food Science, 1971, 36: 846-849
3. Guo L Q, Lin J Y, Lin J F. Non-volatile components of several novel species of edible fungi in China[J]. Food Chemistry, 2007, 100: 643-649
4.王春叶,童华荣.滋昧稀释分析及其在食品滋味活性成分分析中的应用[J].食品发酵与工业, 2007, 3(12): 117-121
5. Schlichtherle-Cerny H,Grosch W. Evaluation of taste compounds of stewed beef juice[J]. Z Lebensm Unters Forsch A, 1998, 207: 369-376
6. Chen D W,Zhang M. Non-volatile taste active compounds in the meat of Chinese mitten crab (Eriocheir sinensis) [J]. Food Chemistry, 2007, 104: 1200-1205
7. Dai Y, Chang H J, Cao S X, et al.Nonvolatile Taste Compounds in Cooked Chinese Nanjing Duck Meat Following Postproduction Heat Treatment[J].Journal of Food Science, 2011, 75(5): C674-C679
8.张水华,食品分析[M].中国轻工业出版社, 2007, 50-53
9. Crisan, E V, Sands A. Edible mushrooms: Nutritional value[C]. In Chang S T, Hayes W A. (Eds.), The biology and cultivation of edible mushrooms. New York: Academic Press, 1978: 137-165
10. Barros L, Venturini B A, Baptista P, et al. Chemical composition and biological properties of portuguese wild mushrooms: a comprehensive study[J]. Journal of Agricultural and Food Chemistry, 2008, 56: 3856-3862
11. Lee Y L, Jian S Y, Mau J L. Composition and non-volatile taste components of Hypsizigus marmoreus[J]. LWT-Food Science and Technology, 2009, 42: 594-598
12.张水华,食品分析[M].中国轻工业出版社, 2007, 96-98
13.邢增涛,杨海峰,韩烨等.GB/T 15672-2009,食用菌中总糖含量的测定[S].北京:中国标准出版社, 2009
14. Soluble, Insoluble, and Total Dietary Fiber in Foods and Food Products. AACC32-07
15.张水华,食品分析[M].中国轻工业出版社, 2007, 68-70
16. Warmke R, Belitz H D, Grosch W. Evaluation of taste compounds of Swiss cheese(Emmentaler) [J]. Z Lebensm Unters Forsch, 1996, 203: 230-235
17. Ribeiro B, de Pinho P G, Andrade P B, et al. Fatty acid composition of wild edible mushrooms species: A comparative study[J]. Microchemical Journal, 2009, 93:29-35
18.党亚丽.金华火腿和巴马火腿风味的研究[D]:[博士学位论文].无锡:江南大学, 2009
19. Tsai S Y, Wu T P, Huang S J, et al. Nonvolatile taste components of Agaricus bisporus harvested at different stages of maturity[J]. Food Chemistry, 2007, 103: 1457-1464
20. Chiang, P D, Yen C T, Mau J L. Non-volatile taste components of canned mushrooms[J]. Food Chemistry, 2006, 97: 431-437
21. Kato H, Rhue M R, Nishimura T. Role of amino acids and peptides in food taste[C]. In: Teranishi R, Buterry RG, Shahidi F, editors. Flavor chemistry: trends and developments. Washington, D.C.: American Chemical Society, 1989: 158-174
22. Kurtzman R H. Nutrition from mushrooms, undertanding and reconciling available date[J]. Mycoscience, 1997, 38: 247-253
23. Hallock R M. The Taste of Mushrooms[J]. Ilvainea, 2007,17(1):33-41
24. Puiggrós C, Chacón P, Armadans L I, et al. Effects of oleic-rich andomega-3-rich diets on serum lipid pattern and lipid oxidation in mildly hypercholesterolemic patients[J].Clinical Nutrition, 2002, 21: 79-87
25. Pacheco Y M, López S, Bermúdez B, et al. A meal rich in oleic acid beneficially modulates postprandial sICAM-1 and sVCAM-1 in normotensive and hypertensive hypertriglyceridemic subjects[J]. The Journal of Nutritional Biochemistry, 2008, 19: 200-205
26. Combet E, Henderson J, Eastwood D C, et al. Eight-carbon volatiles in mushrooms and fungi: properties, analysis, and biosynthesis[J]. Mycoscience, 2006, 47:317-326
27. Mau J L, Lin Y P, Chen P T, et al. Flavor compounds in King Oyster mushrooms, Pleurotus eryngii[J]. Jouranal of Agricultural and Food Chemistry, 1998, 46: 4587-4591
28. Lizarraga-Guerra R, Lopez M G. Content of free amino acids in huitlacoche (Ustilago maydis) [J]. Journal of Agricultural and Food Chemistry, 1996, 44: 2556-2559
29. Hanssen H P, Klingenberg A. Determination of some important flavour compounds in commercial mushroom concentrates[J]. Z. Lebensm. Unters. Forsch, 1983, 177: 333-335
30. Rotzoll N, Dunkel A, Hofmann T. Activity-guided identificationof (S)-malic acid 1-O-D-glucopyranoside (morelid) andγ--aminobutyric acid as contributors to umami taste and mouthdrying oral sensation of morel mushrooms (Morchella deliciosa Fr.) [J]. Journal of Agricultural and Food Chemistry, 2005, 53: 4149-4156
31. Chen, H K. Studies on the characteristics of taste-active components in mushroom concentrate and its powderization[D]: [Master's Thesis]. Taiwan, Taichung:National Chung-Hsing University, 1986
32. Rotzoll N, Dunkel A, Hofmann T. Quantitative Studies, Taste Reconstitution, and Omission Experiments on the Key Taste Compounds in Morel Mushrooms (Morchella deliciosa Fr.) [J]. Journal of Agricultural and Food Chemistry, 2006, 54: 2705-2711
33. Tsai S Y, Tsai H L, Mau J L. Non-volatile taste components of Agaricus blazei, Agrocybe cylindracea and Boletus edulis[J]. Food Chemistry, 2008,107: 977-983
34. Kang M W, Chung S J, Lee H S, et al. The sensory interactions of organic acids and various flavors in Ramen soup systerms[J]. Journal of Food Science, 2007, 72(9): S639-S647
35. Ball P, Woodward D, Beard T, et al. Calcium diglutamate improves taste characteristics of lower-salt soup[J]. European Journal of Clinical Nutrition, 2002, 56: 519-523
36. Hayasashi T. Sensory analysis of taste-active components in the extracts of boiled snow crab meat[J]. Journal of Food Science, 1981, 46: 479-4
1. Kataoka H, Lord H L, Pawliszyn J. Applications of solid-phase microextraction in food analysis[J]. Journal of Chromatography A, 2000, 880(1-2): 35-62
2. Fu S G, Yoon Y, Bazemore R. Aroma-active components in fermented bamboo shoots[J]. Journal of Agricultural and Food Chemistry, 2002, 50(3): 549-554
3.赵建新,戴小军,田丰伟,等.气相-嗅闻法分析传统豆酱风味活性物质[J].食品科学, 2009, 30(20): 394-397
4.岳田利,彭帮柱,袁亚宏,等.基于主成分分析法的苹果酒香气质量评价模型的构建[J].农业工程学报, 2007, 23(6): 223-227
5. de Guedes P P, Ribeiro B, Gon?alves R F, et al. Correlation between the pattern volatiles and the overall aroma of wild edible mushrooms[J]. Journal of Agricultural and Food Chemistry, 2008, 56(5): 1704-1712
6. Wu C M, Wang Z Y. Volatile compounds in fresh and processed shiitake mushrooms (Lentinus edodes Sing.) [J]. Food Science and Technology Research, 2000, 6(3): 166-170
7.温泉,王锡昌.顶空-固相微萃取与气质联用法分析草菇中的香味成分[J].中国食品添加剂, 2006(6): 176-180
8.陈智毅,刘学铭,施英,等.顶空固相微萃取气质联用分析白金针菇中的挥发性成分[J].食用菌学报, 2009, 16(1): 73-75
9. Cho I H, Lee S M, Kim S Y, et al. Differentiation of aroma characteristics of pine-mushrooms (Tricholoma matsutake Sing.) of different grades using gas chromatography-olfactometry and sensory analysis[J]. Journal of Agricultural and Food Chemistry, 2007, 55(6): 2323-2328
10. Misharina T A, Mukhutdinova S M, Zharikova G G, et al. The composition of volatile components of cepe (Boletus edulis) and oyster mushrooms (Pleurotus ostreatus) [J]. Applied Biochemistry and Microbiology, 2009, 45(2): 187-193
11. Singh S, Ghosh S, Patil G R. Development of a mushroom-whey soup powder[J]. International Journal of Food Science and Technology, 2003, 38(2): 217-224
12. Kim T H, Lee S M, Kim Y S, et al. Aroma dilution method using GC injector split ratio for volatile compounds extracted by headspace solid phase microextraction[J]. Food Chemistry, 2003, 83: 151-158
13. Qiao Y, Xie B J, Zhang Y, et al. Characterization of aroma active compounds in fruit juice and peel oil of jinchen sweet orange fruit (Citrus sinensis (L.) Osbeck) by GC-MS and GC-O[J]. Molecules, 2008, 13(6): 1333-1344
14.田怀香,王璋,许时婴. GC-O法鉴别金华火腿中的风味活性物质[J].食品与发酵工业, 2004, 12: 117-123
15. Choi H S, Min K C. Aroma-active compounds of Elsholtzia splendens using AEDA and HS–SPME–GC–O dilution analysis[J]. Flavour and Fragrance Journal, 2008, 23: 58-64
16.党亚丽.金华火腿和巴马火腿风味的研究[D]:[博士学位论文]无锡:江南大学, 2009
17. Ouzouni P K, Koller W D, Badeka A V, et al. Volatile compounds from the fruiting bodies of three Hygrophorus mushroom species from Northern Greece[J]. International Journal of Food Science and Technology, 2009, 44: 854-859
18. Misharina T A, Mukhutdinova S M, Zharikova G G, et al. The Composition of Volatile Components of Dry Cepe and Oyster Mushroom[J]. Applied Biochemistry and Microbiology, 2009, 45(5): 544-549
19. Dijkstra F Y, Wikén T O. Studies on mushroom flavours[J]. Z.Lebensm. Unters.-Forsch, 1976, 160: 255-262
20. Boekel van M A J S. Formation of flavour compounds in the Maillard reaction[J]. Biotechnology Advances, 2006, 24: 230-233
21. Mwatseteza J F, Torto N. Profiling volatile compounds from Mucuna beans by solidphase microextraction and gas chromatography-high resolution time of flight mass spectrometry[J]. Food Chemistry, 2010, 119: 386-390
22. Cho I H, Kim S Y, Choi H K, et al.. Characterization of Aroma-Active Compounds in Raw and Cooked Pine-Mushrooms (Tricholoma matsutake Sing.) [J]. Journal of Agricultural and Food Chemistry, 2006, 54: 6332-6335
23. David E,Lous I. Evaluation of two of commercial solid-phase microextraction fiber for ananlysis of target aroma compounds in heated beef meat[J]. Talanta. 2003, 6:529-537
24. Machiels D, Istasse L. Evaluation of two commercial solid-phase microextraction fibres for the analysis of target aroma compounds in cooked beef meat[J]. Talanta, 2003, 61: 529-537
25. Misharina T A, Mukhutdinova S M, Zharikova G G, et al. Formation of flavor of dry champignons (Agaricus bisporus L.) [J]. Applied Biochemistry and Microbiology, 2010, 46(1): 108-113
26. Insausti K, Berlain M J, Gorraiz C, et al. Volatile compounds of raw beef from 5 local Spanish cattle breeds stored under modified atmosphere[J]. Journal of Food Science, 2002, 67: 1580-1589
27.张晓鸣.食品风味化学[M].北京:中国轻工业出版社, 2009, 50
1. Alajaji S A, El-Adawy T A,Nutritional composition of chickpea (Cicer arietinum L.) as affected by microwave cooking and other traditional cooking methods[J]. Journal of Food Composition and Analysis, 2006, 19: 806-812
2. Ersoy B, Ozeren A.The effect of cooking methods on mineral and vitamin contents of African catfish[J]. Food Chemistry, 2009, 115: 419-422
3. Wang Y, Kays S J.Effect of Cooking Method on the Aroma Constituents of Sweet Potatoes (Ipomoea Ba Ta Tas (L.) Lam.) [J]. Journal of Food Quality, 2001, 24: 67-78
4. Manzi P, Marconi S, Aguzzi A, et al. Commercial mushrooms: nutritional quality and effect of cooking[J]. Food Chemistry, 2004, 84: 201-206
5. Dikeman L C, Bauer L L, Flickinger A E, et al.Effects of Stage of Maturity and Cooking on the Chemical Composition of Select Mushroom Varieties[J]. Journal of Agricultural and Food Chemistry, 2005, 53: 1130-1138
6. Cho I H, Kim S Y, Choi H K, et al.Characterization of Aroma-Active Compounds in Raw and Cooked Pine-Mushrooms (Tricholoma matsutake Sing.) [J]. Journal of Agricultural and Food Chemistry, 2006, 54: 6332-6335
7. Picardi M S, Issenberg P. Volatile constituents of mushrooms (Agaricus bisporus). Changes which occur during heating[J]. Journal of Agricultural and Food Chemistry, 1973, 21(6): 959-962
8. Mau J L.The Umami Taste of Edible and Medicinal Mushrooms[J]. International Journal of Medicinal Mushrooms, 2005, 7 (1-2): 119-125
9. Joanes D N.On a rank sum test duo to Kramer[J]. Journal of Food Science, 1985, 50(5): 1442-1444
10. Richardson P. Thermal technologies in food processing[J]. New York, USA: CRC Press. 2001, 148-150
11. Yoneda C, Okubo K, Kasai M, et al. Extractive components of boiled–dried scallop adductor muscle and effect on the taste of soup after mixing with chicken leg meat[J].Journal of the Science of Food and Agriculture, 2005, 85: 809-816
12. Tsai S Y, Tsai H L, Mau J L. Non-volatile taste components of Agaricus blazei, Agrocybe cylindracea and Boletus edulis[J]. Food Chemistry, 2008, 107: 977-983
13. Fuke S, Watanabe K, Konosu S. Enhancing effect of nucleotides on sweetness of heated prawn muscle[C]. in Olfaction and Taste XI, Kurihara K, Suzuki N, Ogawa H, eds. Springer, Tokyo, 1994, 357-360
14. Watanabe K, Lan H I, Yamaguchi K. Role of extractive components of scallop in its characteristic taste development[J]. Nippon Shokuhin Kogyo Gakkaishi, 1990, 37: 439-445
15. Chen H K. Studies on the characteristics of taste-active components in mushroom concentrate and its powderization[D]:[Master's Thesis]. Taiwan Taichung: National Chung-Hsing University, 1986
16. Boekel van, M A J S. Formation of flavour compounds in the Maillard reaction[J]. Biotechnology Advances, 2006, 24: 230-233
17. Fujio T, Nishi T, Ito S, et al.High Level Expression of XMP Aminase in Escherichia coli and Its Application for the Industrial Production of 5′-Guanylic Acid[J]. Bioscience, Biotechnology, and Biochemistry, 1997, 61(5): 840-845
18. Dikeman C L,Bauer L L,Flickinger E A, et al. Effects of Stage of Maturity and Cooking on the Chemical Composition of Select Mushroom Varieties[J]. Journal of Agricultural and Food Chemistry, 2005, 53(4): 1130-1138
19. Barros L, Baptista P, Correia D M, et al. Effects of Conservation Treatment and Cooking on the Chemical Composition and Antioxidant Activity of Portuguese Wild Edible Mushrooms[J]. Journal of Agricultural and Food Chemistry, 2007, 55(12): 4781-4788
20. Misharina T A, Mukhutdinova S M, Zharikova G G, et al. Formation of Flavour of Dry Champignons (Agaricus bisporus L.) [J]. Applied Biochemistry and Microbiology, 2010, 46(1): 108-113
21. Cho I H, Choi HK, Kim Y S. Difference in the Volatile Composition of Pine-Mushrooms (Tricholoma matsutake Sing.) According to Their Grades[J]. Journal of Agricultural and Food Chemistry, 2006, 54: 4820-4825
22.黄梅丽,王俊卿.食品色香味化学[M].第2版.北京:中国轻工业出版社, 2008. 272-285
23. Stijve T, Amazonas M, Giller V. Flavour and taste components of Agaricus blazei ss. Heinem.-A new gourmet and medicinal mushroom[J]. Deutsche Lebensmittel-Rundschau, 2002, 98(12): 448-453
24. Balagiannis D P, Parker J K, Pyle L D, et al. Kinetic Modeling of the Generation of 2- and
3-Methylbutanal in Heated Extract of Beef Liver[J]. Journal of Agricultural and FoodChemistry, 2009, 57: 9916-9922
25. Cho I H, Namgung H J, Choi H K, et al. Volatiles and key odorants in the pileus and stipe of pine-mushroom (Tricholoma matsutake Sing.) [J]. Food Chemistry, 2008, 106(1): 71-76
26. Low M Y, Parker J K, Mottram D S. Mechanisms of Alkylpyrazine Formation in a Potato Model System Containing Added Glycine[J]. Journal of Agricultural and Food Chemistry, 2007, 55: 4087-4094
27. Chiang P D, Yen C T, Mau J L. Non-volatile taste components of various broth cubes[J]. Food Chemistry, 2007, 101: 932–937
1.邵伟,乐超银,涂志英.蘑菇抽提物工艺研究及菇精的制备[J].中国酿造, 2008, 16(193): 102-103
2. Liu Z, Zhou J, Zeng Y, et al. The Enhancement and Encapsulation of Agaricus bisporus Flavor[J]. Journal of Food Engineering, 2004, 65(3): 391-396
3. Mitchell M, Brunton N P, Wilkinson M G. Impact of Salt Reduction on the Instrumental and Sensory Flavor Profile of Vegetable Soup[J]. Food Research International, 2011, 44(4): 1036-1043
4. Doris B, Rudi M. Process for the production of a mushroom flavoring[P]. US, 6669972. 2003-12-30
5.臧晋,李慧星,李杰.酶解法制备香菇酱工艺条件的研究[J].中国调味品, 2010, 35(3): 83-85
6.何飞,骆毅,邵超群,等.酸性蛋白酶和纤维素酶联合水解蘑菇柄蛋白的研究[J].中国调味品, 2010, 35(11): 51-54.
7.高珊,余晓斌.双酶法水解茶树菇工艺的研究[J].食品工业科技, 2008, 29(1): 181-183
8. Chiang P D, Yen C T, Mau J L. Non-volatile Taste Components of Various Broth Cubes[J]. Food Chemistry, 2007, 101(3): 932-937
9. Meilgaard M, Civille G V, Carr B. T. The quantitative descriptive ananlysis (QDA) Method. Sensory Evaluation Techniques[M]. Third edition, New York: CRC PRESS, boca raton, 1999, chapter 10: IVC
10.孙晓明,吴素玲,张卫明,等.高汤工业化生产中相关工艺试验研究[J].中国调味品, 2008(5): 48-52
11. Yoneda C, Okubo K, Kasai M, et al. Extractive components of boiled-dried scallop adductor muscle and effect on the taste of soup after mixing with chicken leg meat[J]. Journal of the Science of Food and Agriculture, 2005, 85(5): 809-816
12. Richardson P. Thermal technologies in food processing[M]. New York: CRC Press, 2001.145-154
13. Pereira-Lima C I, Ordo?ez J A, García de Fernando G D, et al. Influence of heat treatment on carnosine, anserine and free amino acid composition of beef broth and its role in flavour development[J]. Europen Food Research and Technology, 2000, 210(3): 165-172
14. Chiang P D, Yen C T, Mau J L. Non-volatile taste components of canned mushrooms[J]. Food Chemistry, 2006, 97(3): 431-437
15. Mottram D S. Flavour formation in meat and meat products: A review[J]. Food Chemistry, 1998, 62(4): 415-424
16. Barros L, Baptista P, Correia D M, et al. Effects of Conservation Treatment and Cooking on the Chemical Composition and Antioxidant Activity of Portuguese Wild Edible Mushrooms[J]. Journal of Agricultural and Food Chemistry, 2007, 55(12): 4781-4788
17. Cho I H, Choi H K, Kim Y S. Difference in the Volatile Composition of Pine-Mushrooms (Tricholoma matsutake Sing.) According to Their Grades[J]. Journal of Agricultural and Food Chemistry, 2006, 54(13): 4820-4825
18. Balagiannis D P, Parker J K, Pyle D L, et al. Kinetic Modeling of the Generation of 2-and 3-Methylbutanal in a Heated Extract of Beef Liver[J]. Journal of Agricultural and Food Chemistry, 2009, 57(21): 9916-9922
19. Jousse F, Jongen T, Agterof W, et al. Simplified Kinetic Scheme of Flavor Formation by the Maillard Reaction[J]. Journal of Food Science, 2002, 67(7): 2534-2542
20. Tamura H, Fujita A, Steinhaus M et al. Identification of Novel Aroma-Active Thiols in Pan-RoastedWhite Sesame Seeds[J]. Journal of Agricultural and Food Chemistry, 2010, 58, 7368–7375
21. Reineccius G A. The influence of Maillard reactions on the sensory properties of foods. In: Finot PA, Aeschbarer HU, Hurrell RF, Liardon R, eds. The Maillard reaction in food processing and human nutrition[J]. Basel, Switzerland:Birkhauser Verlag, 1990.157-169
22. Van Boekel M A J S. Formation of flavour compounds in the Maillard reaction[J]. Biotechnology Advances, 2006, 24(2): 230-233
23. Yamaguchi S,Takahashi C. Interactions of monosodiumglutamate and sodium chloride on saltiness and palatability of a clear soup[J]. Journal of Food Science, 1984, 49: 82- 85
24. Cho I H, Kim S Y, Choi H K,et al. Characterization of Aroma-Active Compounds in Raw and Cooked Pine-Mushrooms (Tricholoma matsutake Sing.) [J]. Journal of Agricultural and Food Chemistry, 2006, 54(17): 6332-6335
25. Misharina T A, Mukhutdinova S M, Zharikova G G, et al. The Composition of Volatile Components of Dry Cepe and Oyster Mushroom[J]. Applied Biochemistry and Microbiology, 2009, 45(5): 544-549
26.张晓鸣.食品风味化学[M].北京:中国轻工业出版社, 2009. 155-161
27. Fu S G, Yoon Y, Bazemore R. Aroma-Active Components in Fermented Bamboo Shoots[J]. Journal of Agricultural and Food Chemistry, 2002, 50(3): 549-554
28. Sydow E, Moskowitz H, Jacobs H, et al. Odor-Taste Interaction of Fruit Juices[J]. Lebensm.-Wiss. Technology, 1974, 7(1): 18-24
29. Sáenz-Navajas M P, Campo E, CulleréL, et al. Effects of the Nonvolatile Matrix on the Aroma Perception of Wine[J]. Journal of Agricultural and Food Chemistry, 2010, 58(9): 5574-5585
30. Cho I H, Namgung H J,Choi H K, et al.. Volatiles and key odorants in the pileus and stipe of pine-mushroom (Tricholoma matsutake Sing.) [J]. Food Chemistry, 2008, 106(1): 71-76.
31. Adams D. Fungal Cell Wall Chitinases and Glucanases[J]. Microbiology, 2004, 150(7): 2029-2035
32. Tsai S Y, Wu T P, Huang S J, et al. Nonvolatile Taste Components of Agaricus bisporus Harvested at Different Stages of Maturity[J]. Food Chemistry, 2007, 103(4): 1457-1464
33.黄梅丽,王俊卿.食品色香味化学[M].第2版.北京:中国轻工业出版社, 2008. 272-285