In order to improve the nutritional values and flavor of cooking wines, a Pleurotus eryngii cooking wine was produced using japonica rice as the main raw material supplemented with Pleurotus eryngii sporophore. Changes in amino acid nitrogen, free amino acids, and volatile compounds were analyzed. With 2.5% Pleurotus eryngii sporophore added after fermenting for 72 h, the contents of alcohol and amino acid nitrogen, as well as the sensory score of the cooking wine were 15.01% (v/v), 0.414 g/L, and 99, respectively. The contents of free amino acid and essential amino acids in the base liquor increased 375.24 % and 512.69 %, respectively, higher than those of the control. The amino acid flavor ratio was 0.815, which was 68.04 % higher than that of the control. The main volatile compounds were β-phenyl ethanol (128.3 mg/L), 1-octen-3-ol (15.4 mg/L), isoamyl alcohol (111.5 mg/L), ethyl acetate (40.2 mg/L), ethyl lactate (71.1 mg/L), diethyl succinate (15.3 mg/L), and isovaleraldehyde (4.0 mg/L).
LIU Shan
,
YANG Liu
,
HE Shudong
,
SUN Hanju
,
YAO Shengfei
,
XU Shangying
. Pleurotus eryngii cooking wine and its flavor[J]. Food and Fermentation Industries, 2019
, 45(4)
: 123
-128
.
DOI: 10.13995/j.cnki.11-1802/ts.018347
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