{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,23]],"date-time":"2026-09-23T16:32:00Z","timestamp":1790181120550,"version":"4.1.0"},"reference-count":39,"publisher":"Wiley","issue":"12","license":[{"start":{"date-parts":[[2023,10,6]],"date-time":"2023-10-06T00:00:00Z","timestamp":1696550400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2023,12]]},"abstract":"<jats:sec>\n                    <jats:title>Abstract<\/jats:title>\n                    <jats:p>\n                      Edible fungi are rich in nutrients and have unique umami taste, which varies with genotypes, growth conditions, and harvest time. In this study, umami compounds in 12 species of edible fungi are analyzed and identified by electronic tongue. Through principal component analysis and discriminant factor analysis, these 2 methods could be successfully distinguished the variety of 12 edible fungi. Besides, the umami intensity of edible fungi soup is also evaluated by sensory and chemical analysis methods, for example,\n                      <jats:italic>Tricholoma matsutake<\/jats:italic>\n                      is 5.60\u00a0\u00b1\u00a00.34 and 5.17\u00a0\u00b1\u00a00.38,\n                      <jats:italic>Coprinus comatus<\/jats:italic>\n                      is 7.70\u00a0\u00b1\u00a00.23 and 9.83\u00a0\u00b1\u00a00.34 through sensory evaluation and electronic tongue respectively, followed by establishing the correlation from the response data by PLS (partial least squares analysis). According to the PLS model, with a correlation coefficients of calibration models greater than 0.7 and the low root mean square error of calibration and root mean square error of prediction values, the results correlate well with each other. Therefore, we can indicate that the electronic tongue is able to analyze and evaluate the umami intensity of edible fungi to some extent.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.16684","type":"journal-article","created":{"date-parts":[[2023,10,6]],"date-time":"2023-10-06T13:39:39Z","timestamp":1696599579000},"page":"4974-4987","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":18,"title":["Analysis of umami taste and their contributing compounds in edible fungi based on electronic tongue, sensory evaluation, and chemical analysis"],"prefix":"10.1111","volume":"88","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-5582-4419","authenticated-orcid":false,"given":"Tao","family":"Feng","sequence":"first","affiliation":[{"name":"School of Perfume and Aroma Technology Shanghai Institute of Technology  Shanghai China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Weitong","family":"Cai","sequence":"additional","affiliation":[{"name":"School of Perfume and Aroma Technology Shanghai Institute of Technology  Shanghai China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Da","family":"Chen","sequence":"additional","affiliation":[{"name":"Department of Animal, Veterinary and Food Sciences University of Idaho  Moscow Idaho USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3253-1941","authenticated-orcid":false,"given":"Shiqing","family":"Song","sequence":"additional","affiliation":[{"name":"School of Perfume and Aroma Technology Shanghai Institute of Technology  Shanghai China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lingyun","family":"Yao","sequence":"additional","affiliation":[{"name":"School of Perfume and Aroma Technology Shanghai Institute of Technology  Shanghai China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Min","family":"Sun","sequence":"additional","affiliation":[{"name":"School of Perfume and Aroma Technology Shanghai Institute of Technology  Shanghai China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Huatian","family":"Wang","sequence":"additional","affiliation":[{"name":"School of Perfume and Aroma Technology Shanghai Institute of Technology  Shanghai China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chuang","family":"Yu","sequence":"additional","affiliation":[{"name":"School of Perfume and Aroma Technology Shanghai Institute of Technology  Shanghai China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Qian","family":"Liu","sequence":"additional","affiliation":[{"name":"School of Perfume and Aroma Technology Shanghai Institute of Technology  Shanghai China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yali","family":"Dang","sequence":"additional","affiliation":[{"name":"State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro\u2010products College of Food and Pharmaceutical Sciences, Ningbo University  Ningbo Zhejiang China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2023,10,6]]},"reference":[{"key":"e_1_2_8_2_1","doi-asserted-by":"publisher","DOI":"10.1590\/S0101\u201020612000000100013"},{"key":"e_1_2_8_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2010.07.081"},{"key":"e_1_2_8_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.snb.2007.12.024"},{"key":"e_1_2_8_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0950\u20103293(02)00017\u20104"},{"issue":"02","key":"e_1_2_8_6_1","first-page":"182","article-title":"The application of food sense analysis technics in the research and improvement of product","volume":"135","author":"Chen Y.","year":"2007","journal-title":"Food Research and Development"},{"key":"e_1_2_8_7_1","doi-asserted-by":"publisher","DOI":"10.13629\/j.cnki.53\u20101054.2023.01.021"},{"key":"e_1_2_8_8_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2019.03.001"},{"key":"e_1_2_8_9_1","unstructured":"Gu Z.(2012).Study on the determination of flavor substances and preparation technology(p.20) [Master thesis Shanghai Normal University Shanghai China]."},{"key":"e_1_2_8_10_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2009.08.008"},{"key":"e_1_2_8_11_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2005.05.002"},{"key":"e_1_2_8_12_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jpba.2006.07.032"},{"key":"e_1_2_8_13_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2013.11.084"},{"key":"e_1_2_8_14_1","doi-asserted-by":"publisher","DOI":"10.1155\/2022\/3618002"},{"key":"e_1_2_8_15_1","doi-asserted-by":"publisher","DOI":"10.13386\/j.issn1002\u20100306.2022110173"},{"issue":"8","key":"e_1_2_8_16_1","first-page":"836","article-title":"Effect of enzymatic pre\u2010treatment on the nutrition and volatile compounds of mushroom soup","volume":"31","author":"Li Q.","year":"2012","journal-title":"Journal of Food Science and Biotechnology"},{"key":"e_1_2_8_17_1","doi-asserted-by":"publisher","DOI":"10.16488\/j.cnki.1005\u20109873.2020.04.024"},{"key":"e_1_2_8_18_1","doi-asserted-by":"publisher","DOI":"10.13995\/j.cnki.11\u20101802\/ts.201509034"},{"key":"e_1_2_8_19_1","doi-asserted-by":"publisher","DOI":"10.16488\/j.cnki.1005\u20109873.2022.03.009"},{"issue":"2","key":"e_1_2_8_20_1","first-page":"90","article-title":"Choice of wave band in near infrared spectroscopy analysis of color value of white granulated sugar","volume":"31","author":"Liang J.","year":"2009","journal-title":"Infrared Technology"},{"issue":"3","key":"e_1_2_8_21_1","first-page":"681","article-title":"Online determination of pH in fresh pork by visible\/near\u2010infrared spectroscopy","volume":"30","author":"Liao Y.","year":"2010","journal-title":"Spectroscopy and Spectral Analysis"},{"key":"e_1_2_8_22_1","doi-asserted-by":"publisher","DOI":"10.13684\/j.cnki.spkj.2022.04.015"},{"key":"e_1_2_8_23_1","first-page":"60","article-title":"Application and research progress of electronic tongue technology in food industry","volume":"05","author":"Lu F.","year":"2020","journal-title":"Pharmacy and Clinics of Chinese Materia Medica"},{"key":"e_1_2_8_24_1","doi-asserted-by":"publisher","DOI":"10.12301\/spxb202100376"},{"key":"e_1_2_8_25_1","doi-asserted-by":"publisher","DOI":"10.1615\/IntJMedMushr.v7.i12.120"},{"key":"e_1_2_8_26_1","doi-asserted-by":"publisher","DOI":"10.13386\/j.issn1002\u20100306.2012.16.066"},{"key":"e_1_2_8_27_1","doi-asserted-by":"publisher","DOI":"10.1111\/1750\u20103841.14604"},{"key":"e_1_2_8_28_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2012.06.021"},{"key":"e_1_2_8_29_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365\u20102621.1979.tb08475.x"},{"key":"e_1_2_8_30_1","doi-asserted-by":"publisher","DOI":"10.1007\/s13369-014-1489-5"},{"key":"e_1_2_8_31_1","doi-asserted-by":"publisher","DOI":"10.13629\/j.cnki.53\u20101054.2017.03.017"},{"issue":"5","key":"e_1_2_8_32_1","first-page":"221","article-title":"Recent advances on inosinic acid of animal muscle","volume":"39","author":"Wang X.","year":"2012","journal-title":"China Animal Science and Veterinary Medicine"},{"key":"e_1_2_8_33_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365\u20102621.1971.tb15541.x"},{"key":"e_1_2_8_34_1","doi-asserted-by":"publisher","DOI":"10.12161\/j.issn.1005\u20106521.2022.17.021"},{"key":"e_1_2_8_35_1","doi-asserted-by":"publisher","DOI":"10.13386\/j.issn1002\u20100306.2013.05.012"},{"key":"e_1_2_8_36_1","doi-asserted-by":"publisher","DOI":"10.13684\/j.cnki.spkj.2017.11.055"},{"key":"e_1_2_8_37_1","doi-asserted-by":"publisher","DOI":"10.13684\/j.cnki.spkj.2022.06.013"},{"key":"e_1_2_8_38_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2013.08.002"},{"key":"e_1_2_8_39_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fshw.2020.03.003"},{"key":"e_1_2_8_40_1","doi-asserted-by":"publisher","DOI":"10.19812\/j.cnki.jfsq11\u20105956\/ts.2015.06.005"}],"container-title":["Journal of Food Science"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/pdf\/10.1111\/1750-3841.16684","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,11,3]],"date-time":"2025-11-03T14:16:05Z","timestamp":1762179365000},"score":1,"resource":{"primary":{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/10.1111\/1750-3841.16684"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2023,10,6]]},"references-count":39,"journal-issue":{"issue":"12","published-print":{"date-parts":[[2023,12]]}},"alternative-id":["10.1111\/1750-3841.16684"],"URL":"https:\/\/doi.org\/10.1111\/1750-3841.16684","archive":["Portico"],"relation":{},"ISSN":["0022-1147","1750-3841"],"issn-type":[{"value":"0022-1147","type":"print"},{"value":"1750-3841","type":"electronic"}],"subject":[],"published":{"date-parts":[[2023,10,6]]},"assertion":[{"value":"2023-01-24","order":0,"name":"received","label":"Received","group":{"name":"publication_history","label":"Publication History"}},{"value":"2023-06-05","order":2,"name":"accepted","label":"Accepted","group":{"name":"publication_history","label":"Publication History"}},{"value":"2023-10-06","order":3,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}]}}