%0 Journal Article %A Liang, Chih-Hung %A Tsai, Shu-Yao %A Huang, Shih-Jeng %A Liang, Zeng-Chin %A Mau, Jeng-Leun %D 2010 %I Begell House %K Phellinus linteus, Sparassis crispa, soluble sugars, medicinal mushrooms, free amino acids, 5'-nucleotides, antioxidant properties, antioxidant components %N 2 %P 141-150 %R 10.1615/IntJMedMushr.v12.i2.40 %T Taste Quality and Antioxidant Properties of Medicinal Mushrooms Phellinus linteus and Sparassis crispa Mycelia %U https://www.dl.begellhouse.com/journals/708ae68d64b17c52,40aa21637478b2ab,2a7b90ff79b69601.html %V 12 %X Nonvolatile taste components of medicinal mushrooms Phellinus linteus and Sparassis crispa mycelia and filtrate were studied, as well as the antioxidant properties of their ethanolic and hot water extracts. Contents of fat, fiber, and protein were higher in mycelia, whereas contents of carbohydrate and crude ash were higher in filtrates. Mannitol content was the highest in Ph. linteus mycelia and trehalose content was the highest in S. crispa mycelia, whereas glucose content was the highest in two filtrates. Contents of total free amino acids were 24.41−182.70 mg/g. Contents of total and flavor 5’-nucleotides were 2.05−6.14 and 0.73−3.20 mg, respectively. Total phenols were the major antioxidant components found in both extracts. Overall, Ph. linteus mycelia and two filtrates possessed highly intense umami taste, whereas both extracts from two mycelia and Ph. linteus filtrate were effective in antioxidant properties, including antioxidant activity, reducing power, and scavenging abilities on free radicals. %8 2010-05-26