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KMID : 1134820080370020190
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Journal of the Korean Society of Food Science and Nutrition
2008 Volume.37 No. 2 p.190 ~ p.194
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Physicochemical Properties of Mushroom (Flammulina velutipes) Cultivated with Green Tea
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Lee Lan-Sook
Cha Hwan-Soo
Park Jong-Dae
Jang Dai-Ja
Kim Sang-Hee
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Abstract
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Physicochemical properties of the green tea component enriched mushroom (Flammulina velutipes) were investigated. The yield of mushroom was highest with green tea powder untreated sample and the yield was decreased by the addition of green tea powder. However, hardness was increased by the addition of green tea powder. Analysis of catechins and caffeine in mushrooms showed that catechins were not transferred into mushrooms, whereas caffeine content was increased. The content of total polyphenol in mushroom was not affected by the addition of green tea powder and crude catechins. Analyses of aroma patterns using the electronic nose based on GC with SAW sensor showed that new peaks occurred from 3 to 6 sec in green tea added mushroom. This study showed that functional components and quality of mushroom were possibly improved by incorporating green tea powder in growth medium.
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KEYWORD
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Flammulina velutipes , green tea , mushroom , physicochemical properties , cultivate
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