Non-volatile taste components of several cultivated mushrooms.
Five species of dried mushrooms are commercially available in China, namely Agrocybe cylindracea, Pleurotus cystidiosus, Agaricus blazei, Pleurotus eryngii, and Coprinus comatus, and their nonvolatile taste components were studied. Trehalose (12.23-301.63mg/g) and mannitol (12.37-152.11mg/g) were considered as the major mushroom sugar/polyol in the five test species. The total free amino acid levels ranged from 4.09 to 22.73mg/g. MSG-like components contents ranged from 0.97 to 4.99mg/g. 5'-Nucleotide levels ranged from 1.68mg/g in P. eryngii to 3.79mg/g in C. comatus. Fumaric acid (96.11mg/g) in P. cystidiosus were significantly higher compared with the other mushrooms, and citric acid (113.13mg/g), as the highest of any organic acid among the five mushrooms, were found in A. blazei. Equivalent umami concentrations values in these five test mushrooms ranged from 11.19 to 88.37g/100g dry weight. A. blazei, C.comatus and A. cylindracea possessed highly strong umami taste.
National Engineering Research Center of Edible Fungi; Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, the People's Republic of China.
Wen
W
Li
Zhen
Z
Gu
Yan
Y
Yang
Shuai
S
Zhou
Yanfang
Y
Liu
Jingsong
J
Zhang
D000364:Agaricus / Q000737:chemistry*; D000596:Amino Acids / Q000032:analysis; D002241:Carbohydrates / Q000032:analysis; D003302:Coprinus / Q000737:chemistry*; D005421:Flavoring Agents / Q000032:analysis*; D009711:Nucleotides / Q000032:analysis; D020076:Pleurotus / Q000737:chemistry*; D014675:Vegetables / Q000737:chemistry*
D000596:Amino Acids; D002241:Carbohydrates; D005421:Flavoring Agents; D009711:Nucleotides
5′-Nucleotide; Cultivated mushrooms; Equivalent umami concentration; Free amino acid; Organic acid; Soluble sugar/polyol