TY - JOUR
T1 - Free amino acids and 5′-nucleotides in Finnish forest mushrooms
AU - Manninen, Hanna
AU - Rotola-Pukkila, Minna
AU - Aisala, Heikki
AU - Hopia, Anu
AU - Laaksonen, Timo
N1 - Funding Information:
Hanna Manninen acknowledges funding from the Finnish Cultural Foundation . The authors acknowledge Seinäjoki University of Applied Sciences for the research facilities. Timo Laaksonen acknowledges funding from the Academy of Finland ( 258114 ).
Publisher Copyright:
© 2017 Elsevier Ltd
PY - 2018/5
Y1 - 2018/5
N2 - 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.
AB - 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.
UR - http://www.scopus.com/inward/record.url?scp=85037999138&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2017.12.014
DO - 10.1016/j.foodchem.2017.12.014
M3 - Article
SN - 0308-8146
VL - 247
SP - 23
EP - 28
JO - Food Chemistry
JF - Food Chemistry
ER -