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Comparison of umami-taste active components in the pileus and stipe of pine-mushrooms (Tricholoma matsutake Sing.) of different grades

Cho, In Hee, Choi, Hyung-Kyoon, Kim, Young-Suk
Food chemistry 2010 v.118 no.3 pp. 804-807
chemical concentration, mushrooms, umami, aspartic acid, food grades, nucleotides, flavor compounds, Tricholoma, food composition, fruiting bodies, glutamic acid
Umami-taste active components in pine-mushrooms (Tricholoma matsutake Sing.) were compared according to different grades (first, second, third, and fourth) and parts (pileus and stipe). The contents of umami-taste active free amino acids, such as aspartic acid and glutamic acid, decreased in the order of second grade>third grade>fourth grade>first grade. Also, the contents of umami-taste active 5'-nucleotides were highest and lowest in pine-mushrooms of second and first grades, respectively. All the contents of umami-taste active amino acids and 5'-nucleotides were higher in the pileus than in the stipe, irrespective of pine-mushroom grades. Equivalent umami concentration values of pine-mushrooms ranged from 13.26 (in the stipe of first grade) to 204.26g (in the pileus of second grade) per 100g. All the quantitative data obtained in this study are highly consistent with our previously data on umami sensory intensities of pine-mushrooms.