发表期刊：Food Chemistry

发表时间：2025

Abstract:

Shiitake mushrooms slurry (SMS) was innovatively prepared using a high-energy fluidic microfluidizer (HEFM) under different pressure (0–120 MPa). The equivalent umami concentrations value increased by 171.40 % in SMS treated with HEFM at 120 MPa than the untreated sample, and the contents of total 5′-nucleotides, malic acid, succinic acid and trehalose increased by 66.39 %, 93.89 %, 27.19 %, and 31.50 %, respectively. The concentrations of glutamic acid and aspartic acid rose by 20.93 and 5.92 μg/mL after processing at 90 MPa, and those of bitter and sweet amino acids decreased. The soluble peptides were retained after HEFM treatment. SMS treated at 60 MPa had more characteristic volatile substances, including 1-octen-3-ol, 3-octanol, 3-octanone, 1,2,4-trithiolane, and dimethyl disulfide. The release of flavor compounds resulted from the disruption of cellular integrity by HEFM. HEFM with 60–120 MPa had the potential to produce SMS at an industrial level for improving flavor quality of liquid seasonings from shiitake mushrooms.

https://doi.org/10.1016/j.foodchem.2025.147197