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Objective To compare the taste characteristics, physical and chemical indicators of preserved mustards samples in market, and statistically analyze the correlation between taste quality and physical and chemical indicators. Methods The 22 samples of preserved mustards from Zhejiang, Sichuan and Hunan were collected, and the taste characteristics of preserved mustards were analyzed by artificial sensory evaluation and electronic tongue, the physical and chemical indicators such as moisture content, total acid, amino acid nitrogen, trichloroacetic acid (TCA) soluble peptides, nitrite, and reducing sugar content were analyzed. Results The saltiness and umami of preserved mustards were prominent, and the acidity intensity of different preserved mustards varied greatly. Umami was significantly negatively correlated with sourness and saltiness (P<0.01), and significantly negatively correlated with bitter aftertaste (P<0.05). Water content had a great influence on the taste quality of preserved mustards, and was significantly positively correlated with the taste (P<0.05). The salt content was significantly negatively correlated with the total acid content (P<0.01). Conclusion The taste characteristics and physical and chemical indexes of different preserved mustards samples are very different, and some preserved mustards have high salt content, so it is necessary to establish quality standards; the taste quality and physical and chemical indexes of preserved mustards from different origins does not show obvious regional characteristics; there is a negative correlation between the indexes of carbohydrate fermentation products and protein fermentation products in preserved mustards.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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