title: Analysis and evaluation of tasty components in the pileus and stipe of Lentinula edodes at different growth stages.
abstract: Tasty components in Lentinula edodes pileus and stipe at different growth stages were studied. Mannitol, trehalose, arabitol, and glucose were the main soluble polyols and sugars, whereas succinic acid, malic acid, and citric acid were the main organic acids. Mannitol contents were the highest in the pileus and increased at mature growth stages, although arabitol contents were the highest in the stipe and peaked at stage 5. Succinic acid contents peaked at stage 5 in the pileus and stipe during mature growth stages. Threonine (sweet taste) values were the highest among all the detected amino acids, followed by glutamic acid (MSG-like taste). MSG-like 5'-nucleotide contents could account for nearly 50% of the total 5'-nucleotides. Equivalent umami concentration (EUC) values of stage 5 exhibited higher levels during mature growth stages. Tasty components in the stipe were rich and EUC values were high, which might be useful for further processing and byproduct development of L. edodes.
authors.affiliation: Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, Shanghai 201403, P.R. China.
authors.forename: Wanchao
authors.initials: W
authors.lastname: Chen
authors.forename: Wen
authors.initials: W
authors.lastname: Li
authors.forename: Yan
authors.initials: Y
authors.lastname: Yang
authors.forename: Hailong
authors.initials: H
authors.lastname: Yu
authors.forename: Shuai
authors.initials: S
authors.lastname: Zhou
authors.forename: Jie
authors.initials: J
authors.lastname: Feng
authors.forename: Xiaobei
authors.initials: X
authors.lastname: Li
authors.forename: Yanfang
authors.initials: Y
authors.lastname: Liu
mesh_terms: D000596:Amino Acids / Q000032:analysis; D019343:Citric Acid / Q000032:analysis; D005947:Glucose / Q000032:analysis; D008293:Malates / Q000032:analysis; D008353:Mannitol / Q000032:analysis; D009711:Nucleotides / Q000032:analysis; D020942:Shiitake Mushrooms / Q000737:chemistry* / Q000254:growth & development*; D019802:Succinic Acid / Q000032:analysis; D013402:Sugar Alcohols / Q000032:analysis; D013649:Taste; D014199:Trehalose / Q000032:analysis
chemical_list: D000596:Amino Acids; D008293:Malates; D009711:Nucleotides; D013402:Sugar Alcohols; D019343:Citric Acid; D008353:Mannitol; C030298:malic acid; D019802:Succinic Acid; D014199:Trehalose; D005947:Glucose; C014999:arabitol
keywords: Lentinula edodes; equivalent umami concentration; growth stages; tasty components