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- Bernas, E.
- International journal of food properties 2017 v.20 no.sup2 pp. 1613-1626
- Agaricus bisporus; citric acid; free amino acids; freezing; frozen storage; glutamic acid; high performance liquid chromatography; isoascorbic acid; mass spectrometry; monosodium glutamate; mushrooms; riboflavin; sodium metabisulfite; taste; thiamin; umami
- ... In mushrooms the dominant taste is umami, which is created by monosodium glutamate (MSG)-like amino acids and 5’-nucleotides. In this research, the levels of 5’-nucleotides, free amino acids (liquid chromatography with mass spectrometry; LC-MS), and vitamins from the B-group (high-performance liquid chromatography; HPLC) in frozen white and brown Agaricus bisporus were determined. Before freezing, ...