Non-volatile taste components of several cultivated mushrooms

• Published in: Food chemistry Vol. 143; pp. 427 - 431
• Main Authors: Li, Wen, Gu, Zhen, Yang, Yan, Zhou, Shuai, Liu, Yanfang, Zhang, Jingsong
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 15.01.2014; Elsevier
• Subjects: 5′-Nucleotide; Agaricus - chemistry; Agaricus blazei; Amino Acids - analysis; Biological and medical sciences; Carbohydrates - analysis; Coprinus - chemistry; Coprinus comatus; Cultivated mushrooms; Equivalent umami concentration; Flavoring Agents - analysis; Food toxicology; Free amino acid; Medical sciences; Nucleotides - analysis; Organic acid; Pleurotus; Pleurotus - chemistry; Pleurotus eryngii; Soluble sugar/polyol; Toxicology; Vegetables - chemistry; Free amino acid; Equivalent umami concentration; Soluble sugar/polyol; 5′-Nucleotide; Organic acid; Cultivated mushrooms; 5'-Nucleotide; Food additive; Concentration; Volatiles; Organic acids; Fungi; Aminoacid; Nucleotide; Sweetener; Taste; Polyol; Sugar
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2013.08.006

•We compared the nonvolatile taste components in five cultivated mushrooms.•Nonvolatile taste components of P. eryngii and C. comatus were first identified.•Organic acids in dried mushrooms were primarily identified.•We established new methods for organic acids analysis by using HPLC.•A. blazei, C.comatus and A. cylindracea possessed highly strong umami taste. 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.