Citation
Dou, L. Z. and Xia, J. Y. and Wang, Y. and Zhang, T. F. and Wang,, L. L. and Chai,, X. Y. and Yu, S. J. (2025) Effect of selenium enrichment on abundance of volatile and non-volatile flavour components in fruiting bodies of Cordyceps cicadae. International Food Research Journal (Malaysia), 32 (1). pp. 264-279. ISSN 2231 7546
Abstract
Cordyceps cicadae has unique flavour profiles that are worth exploring to maintain and improve their flavour. A suitable concentration of Na₂SeO₃ could improve the flavour of C. cicadae, but there is limited research on this topic. In the present work the volatile and non-volatile flavour components of the fruiting bodies of C. cicadae cultured in media containing 0, 40, 80, 120, and 160 mg/kg Na₂SeO₃ were determined, and multivariate statistical analyses combined with variable importance in the projection (VIP) values further revealed the key flavour components. The results showed that selenium enrichment resulted in some improvement in the types and contents of flavour components of the fruiting bodies of C. cicadae, as well as an increase in the taste activity value (TAV) and equivalent umami concentration (EUC). In conclusion, the results suggested that selenium enrichment could be employed as a processing technique to improve the flavour quality of the fruiting bodies of C. cicadae.
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Abstract
Cordyceps cicadae has unique flavour profiles that are worth exploring to maintain and improve their flavour. A suitable concentration of Na₂SeO₃ could improve the flavour of C. cicadae, but there is limited research on this topic. In the present work the volatile and non-volatile flavour components of the fruiting bodies of C. cicadae cultured in media containing 0, 40, 80, 120, and 160 mg/kg Na₂SeO₃ were determined, and multivariate statistical analyses combined with variable importance in the projection (VIP) values further revealed the key flavour components. The results showed that selenium enrichment resulted in some improvement in the types and contents of flavour components of the fruiting bodies of C. cicadae, as well as an increase in the taste activity value (TAV) and equivalent umami concentration (EUC). In conclusion, the results suggested that selenium enrichment could be employed as a processing technique to improve the flavour quality of the fruiting bodies of C. cicadae.
Additional Metadata
| Item Type: | Article |
|---|---|
| AGROVOC Term: | selenium |
| AGROVOC Term: | volatile compounds |
| AGROVOC Term: | analysis |
| AGROVOC Term: | umami |
| AGROVOC Term: | flavour |
| AGROVOC Term: | components |
| AGROVOC Term: | quality |
| AGROVOC Term: | multivariate analysis |
| Geographical Term: | China |
| Depositing User: | Nor Hasnita Abdul Samat |
| Date Deposited: | 16 Mar 2026 04:00 |
| Last Modified: | 16 Mar 2026 04:00 |
| URI: | http://webagris.upm.edu.my/id/eprint/25124 |
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