Study on the Making and Flavor of Mushroom Sauce

doi:10.3969/j.issn.1673-1689.2012.03.017

Home > Archive>Volume 31, Issue 3, 2012 >326-335. DOI:10.3969/j.issn.1673-1689.2012.03.017

Study on the Making and Flavor of Mushroom Sauce
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                        10.3969/j.issn.1673-1689.2012.03.017
                    
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Mushroom sauce was made from the dried Pleurotus eryngii and soy sauce.Rehydration conditions of dried pleurotus eryngii have been studied.Fuzzy sensory evaluation and the response surface method were used to optimize the formula of mushroom sauce with unique flavor.Finally,the odor components of mushroom sauce were analyzed by GC-MS.The results showed that the optimum conditions for mushroom sauce listed as follows: mushrooms∶sauce=2∶1,salt 7.50%,sugar 6.66%.Flavor of mushroom sauce is composed of ketones,aldehydes,alcohols,esters,acids,sulfur compounds.The main volatile component in mushroom is 1-octene-3-alcohol which account for 11.26%.

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MENG Min, ZHANG Min, ZHAI Guang-hua. Study on the Making and Flavor of Mushroom Sauce[J]. Journal of Food Science and Biotechnology,2012,31(3):326-335.

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