Nonvolatile taste components of Agaricus bisporus harvested at different stages of maturity
2007
Tsai, S.Y. | Wu, T.P. | Huang, S.J. | Mau, J.L.
Common mushrooms [Agaricus bisporus (Lange) Imbach] were harvested at different stages of maturity and their nonvolatile taste components were studied. The moisture contents were in the range of 89.3-92.3% fresh weight. Based on dry weight, contents of other components were in the order: carbohydrate (38.3-48.9%) > crude protein (21.3-27.0%) > crude fibre (17.7-23.3%) > crude ash (7.77-11.0%) > crude fat (2.53-3.92%). Mannitol was the major soluble sugar and its content increased dramatically with maturation from 157 to 260 mg/g. The content of total free amino acids was in the range of 48.8-64.2 mg/g and peaked at stage 2 and then decreased significantly with maturation. The content of monosodium glutamate-like components was in the range of 10.6-13.5 mg/g and similar to those of sweet components (11.4-14.3 mg/g) but lower than those of bitter components (19.7-26.9 mg/g). Contents of total 5'-nucleotides fluctuated in the range of 6.59-8.14 mg/g. Contents of flavour 5'-nucleotides were higher in mushrooms harvested at stages 1 and 2 and decreased with maturation. Equivalent umami concentration values were 207-284 g MSG/100 g dry weight and higher at stages 2, 3 and 5. Based on the results obtained, Agaricus mushrooms possessed highly intense umami taste.
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