Nonvolatile taste components of solid-state fermented adlay and rice by Phellinus linteus

Phellinus linteus (Berkeley & Curtis) Teng (Hymenochaetaceae) was inoculated into cooked grains, and new products were formed after fungal fermentation and their nonvolatile taste components were studied. Contents of ash, fat, fiber, and protein in inoculated products [Phellinus-fermented adlay (PFA) and rice (PFR)] were much higher than those in uninoculated controls [polished adlay (PA) and rice (PR)]. Contents of total soluble sugars and polyols were in the descending order: PFA > PFR > PA > PR. Contents of total free amino acids and total and flavor 5′-nucleotides in PFA and PFR were much higher than those in PA and PR. Equivalent umami concentrations in PFA and PFR (917.17 and 222.96 g monosodium glutamate (MSG)/100 g, respectively) were higher than those in PA and PR (4.88 and 0.32 g MSG/100 g, respectively). Evidently, Phellinus-fermented products possessed high level of umami taste.