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Egg White Partially Substituted with Mushroom: Volatile Aroma Impartment from Mushroom and Impact of Mushroom Type, Proportion, and Cooking Method
ACS Food Science & Technology ( IF 2.6 ) Pub Date : 2021-09-22 , DOI: 10.1021/acsfoodscitech.1c00187 Adriana Muniz 1 , Xiaofen Du 1
ACS Food Science & Technology ( IF 2.6 ) Pub Date : 2021-09-22 , DOI: 10.1021/acsfoodscitech.1c00187 Adriana Muniz 1 , Xiaofen Du 1
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This study investigated volatiles in 16 developed blends, in which egg whites were partially replaced with white and crimini mushrooms (0%, 10%, 20%, and 30%) and then roasted and steamed, respectively. A solid-phase microextraction-gas chromatography-mass spectrometry analysis identified ∼50 volatiles in raw egg whites, while the number of volatiles increased to over 70 in steamed and roasted egg whites. Compared to raw egg white, the total volatile abundance did not significantly change, but alcohols, ketones, heterocyclic compounds, and sulfurs significantly increased (p ≤ 0.05) in cooked egg whites. When egg whites were substituted with 30% mushrooms, the total volatile abundance increased 8–11 times, compared to egg white alone. The dominant volatiles in the egg white-mushroom blends were aldehydes and alcohols followed by ketones, heterocyclic compounds, and sulfurs. Increases in the mushroom proportions led to a significantly higher peak abundance of all volatiles in the blends except sulfurs. Crimini imparted higher amounts of heterocyclic compounds, and white mushrooms had higher sulfurs. Compared to the steam method, roasting significantly increased pyrazines in the blends. This study demonstrated the contribution of mushroom volatiles to egg whites, three impact factors, and the potential utilization of mushroom in food product development.
中文翻译：
用蘑菇部分替代蛋清：蘑菇的挥发性香气和蘑菇类型、比例和烹饪方法的影响
本研究调查了 16 种开发的混合物中的挥发物，其中蛋清被部分替换为白蘑菇（0%、10%、20% 和 30%），然后分别进行烘烤和蒸煮。固相微萃取-气相色谱-质谱分析确定了生蛋清中约 50 种挥发物，而蒸和烤蛋清中的挥发物数量增加到 70 多种。与生蛋清相比，总挥发物丰度没有显着变化，但醇、酮、杂环化合物和硫的含量显着增加（p≤ 0.05) 在煮熟的蛋白中。当蛋清用 30% 的蘑菇代替时，与单独的蛋清相比，总挥发性丰度增加了 8-11 倍。蛋清-蘑菇混合物中的主要挥发物是醛和醇，其次是酮、杂环化合物和硫。蘑菇比例的增加导致混合物中除硫以外的所有挥发物的峰值丰度显着更高。Crimini 含有更多的杂环化合物，而白蘑菇含有更高的硫。与蒸汽方法相比，焙烧显着增加了混合物中的吡嗪。本研究证明了蘑菇挥发物对蛋清的贡献、三个影响因素以及蘑菇在食品开发中的潜在利用。
更新日期：2021-10-15
中文翻译：
用蘑菇部分替代蛋清：蘑菇的挥发性香气和蘑菇类型、比例和烹饪方法的影响
本研究调查了 16 种开发的混合物中的挥发物，其中蛋清被部分替换为白蘑菇（0%、10%、20% 和 30%），然后分别进行烘烤和蒸煮。固相微萃取-气相色谱-质谱分析确定了生蛋清中约 50 种挥发物，而蒸和烤蛋清中的挥发物数量增加到 70 多种。与生蛋清相比，总挥发物丰度没有显着变化，但醇、酮、杂环化合物和硫的含量显着增加（p≤ 0.05) 在煮熟的蛋白中。当蛋清用 30% 的蘑菇代替时，与单独的蛋清相比，总挥发性丰度增加了 8-11 倍。蛋清-蘑菇混合物中的主要挥发物是醛和醇，其次是酮、杂环化合物和硫。蘑菇比例的增加导致混合物中除硫以外的所有挥发物的峰值丰度显着更高。Crimini 含有更多的杂环化合物，而白蘑菇含有更高的硫。与蒸汽方法相比，焙烧显着增加了混合物中的吡嗪。本研究证明了蘑菇挥发物对蛋清的贡献、三个影响因素以及蘑菇在食品开发中的潜在利用。
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