| Literature DB >> 29277224 |
Hanna Manninen1, Minna Rotola-Pukkila2, Heikki Aisala3, Anu Hopia4, Timo Laaksonen5.
Abstract
Edible mushrooms are valued because of their umami taste and good nutritional values. Free amino acids, 5'-nucleotides and nucleosides were analyzed from four Nordic forest mushroom species (Lactarius camphoratus, Boletus edulis, Cantharellus cibarius, Craterellus tubaeformis) using high precision liquid chromatography analysis. To our knowledge, these taste components were studied for the first time from Craterellus tubaeformis and Lactarius camphoratus. The focus was on the umami amino acids and 5'-nucleotides. The free amino acid and 5'-nucleotide/nucleoside contents of studied species differed from each other. In all studied samples, umami amino acids were among five major free amino acids. The highest concentration of umami amino acids was on L. camphoratus whereas B. edulis had the highest content of sweet amino acids and C. cibarius had the highest content of bitter amino acids. The content of umami enhancing 5'-nucleotides were low in all studied species.Entities:
Keywords: 5′-Nucleotides; Amino acids; Guanosine 5′-monophosphate (PubChem CID: 6804); Inosine 5′-monophosphate (PubChem CID: 8582); Mushrooms; Umami; l-Aspartic acid (PubChem CID: 5960); l-Glutamic acid (PubChem CID: 33032)
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Year: 2017 PMID： 29277224 DOI： 10.1016/j.foodchem.2017.12.014
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514