Non-volatile taste components of Agaricus blazei, Agrocybe cylindracea and Boletus edulis

Abstract: Three species of dried mushrooms are commercially available in Taiwan, namely Agaricus blazei (Brazilian mushroom), Agrocybe cylindracea (black popular mushroom) and Boletus edulis (king bolete), and their non-volatile taste components were studied. All mushrooms were high in contents of carbohydrate, crude fiber and protein but low in contents of crude ash and fat. Arabitol, myo-inositol, mannitol and trehalose were detected in these three mushrooms, whereas glucose was not found in B. edulis. Contents of total soluble sugars and polyols ranged from 150.33 to 225.08mg/g. Total free amino acid contents were low in these three mushrooms and ranged from 8.97 to 14.91mg/g. The contents of MSG-like components ranged from 1.24 to 4.40mg/g were in the descending order of the A. blazei, A. cylindracea and B. edulis. Total 5′-nucleotides contents of A. blazei and A. cylindracea were higher than that of B. edulis whereas flavor 5′-nucleotides content of A. blazei was higher than those of A. cylindracea and B. edulis. Equivalent umami concentrations values in three mushrooms ranged from 10.46 to 135.90g per 100g. Overall, these three mushrooms possessed highly umami taste. [Copyright &y& Elsevier]