Free amino acids and 5′-nucleotides in Finnish forest mushrooms

Hanna Manninen (Corresponding Author), Minna Rotola-Pukkila, Heikki Aisala, Anu Hopia, Timo Laaksonen

Research output: Contribution to journalArticleScientificpeer-review

97 Citations (Scopus)


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.
Original languageEnglish
Pages (from-to)23-28
Number of pages6
JournalFood Chemistry
Publication statusPublished - May 2018
MoE publication typeA1 Journal article-refereed


Dive into the research topics of 'Free amino acids and 5′-nucleotides in Finnish forest mushrooms'. Together they form a unique fingerprint.

Cite this