Non-volatile Taste Components Research Articles

A comparative study on the taste quality of whiteleg shrimp (Penaeus vannamei) under two different transportation strategies

The current study comprehensively investigated the impacts of simulated water-based transportation and waterless transportation on the taste attributes and nonvolatile taste components in shrimp muscle. The results of the electronic tongue revealed that the umami sensation increased while the sweetness decreased after transportation. The primary taste components of shrimp muscle from the various transportation groups were identified using two-dimensional correlation spectroscopy, including free amino acids, nucleotides, and organic acids. The highest equivalent umami concentration was observed in the waterless transportation group (18.78 g MSG/100 g), followed by the water-based transportation (15.33 g MSG/100 g) and fresh groups (12.08 g MSG/100 g). The contents of main taste-active compounds, especially umami amino acids, organic acids, Na+, Cl−, and 5′-nucleotides, were higher in the shrimp muscle of the waterless transportation group, which were more likely to be accepted and preferred. This research provided insights into improving shrimp muscle taste quality through the appropriate application of transportation strategies.

Effects of different drying methods on the physical characteristics and non-volatile taste components of Schizophyllum commune

Fresh Schizophyllum commune deteriorates easily after harvest due to its high moisture content and tender texture. Different drying methods can affect food quality differently. The study aimed to investigate the effects of hot air drying at 60 °C and 80 °C (60 °C HAD and 80 °C HAD), ultrasound-assisted hot air drying at 60 °C and 80 °C (US-60 °C HAD and US-80 ℃ HAD), microwave drying (MD), microwave vacuum drying (MVD) and vacuum freeze-drying (VFD) on the physical properties and taste components of Schizophyllum commune. Results showed that VFD group had the best porous honeycomb ultrastructure, and closest color to fresh mushroom. The VFD group had the highest total organic acid content (19.78 mg/g), with particularly high levels of succinic anhydride (6.03 mg/g) and succinic acid (4.99 mg/g). Additionally, VFD showed superior retention rates for 5′-nucleotides (6.45 mg/g) and free amino acids (25.42 mg/g). US-60 ℃ HAD (7.77 mg/g), US-80 ℃ HAD (7.63 mg/g), and VFD (7.40 mg/g) were better at retaining monosodium glutamate-like amino acid. VFD and US-60 ℃ HAD could produce higher equivalent umami concentration values. VFD is a good choice for drying Schizophyllum commune. The research results can provide reference for commercial drying of Schizophyllum commune.

Widely Targeted Metabolomics Analysis of the Changes to Key Non-volatile Taste Components in Stropharia rugosoannulata Under Different Drying Methods

Stropharia rugosoannulata is an extremely perishable edible fungi product, and drying can delay its deterioration, however, drying will affect its flavor, especially the non-volatile taste substances dominated by amino acids, nucleotides, organic acids and carbohydrates. Currently, which drying method is the most suitable for the drying of S. rugosoannulata remains unknown, we need to fully consider the economic efficiency of the method and the impact on flavor. But we have limited comprehensive knowledge of the changed non-volatile taste metabolites as caused by drying processes. Here, an LC-MS/MS-based widely targeted metabolome analysis was conducted to investigate the transformation mechanism of S. rugosoannulata non-volatile taste components after undergoing hot air drying (HAD), vacuum freeze drying (VFD), and microwave vacuum drying (MVD). A total of 826 metabolites were identified, 89 of which—48 amino acids, 25 nucleotides, 8 organic acids, and 8 carbohydrates—were related to non-volatile taste. The drying method used and the parts of S. rugosoannulata (stipe and pileus) influenced the differences found in these metabolites. The possible mechanisms responsible for such chemical alterations by different drying methods were also investigated by a Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway analysis. Amino acid metabolism (alanine, aspartate, and glutamate metabolism; glycine, serine, and threonine metabolism; arginine and proline metabolism; valine, leucine, and isoleucine biosynthesis) was the main metabolic pathway involved. Pathway enrichment analysis also identified differences in non-volatile taste components among three drying methods that may be closely related to the applied drying temperature. Altogether, the results indicated that as an economical and convenient drying method, HAD is conducive to improving the flavor of S. rugosoannulata and thus it harbors promising potential for practical applications.

Endophytic bacteria promote the quality of Lyophyllum decastes by improving non-volatile taste components of mycelia

Endophytic bacteria are always related to the host different traits, including the secondary metabolites production. However, the effect and mechanism of endophytic bacteria in the mushrooms fruit body on mycelia are still not clear. In this study, we investigated the effect of endophytic bacterial metabolites on the quality of Lyophyllum decastes mycelia. Soluble sugars, starch, protein, free amino acids, 5′-Nucleotides, EUC, and organic acids contents of mycelia were analyzed. We found that endophytic bacterial metabolites significantly increased the contents of soluble sugars, starch, protein, free amino acids, organic acids, and EUC. The present study thus suggests that endophytic bacteria could promote the quality of Lyophyllum decastes by improving non-volatile taste components of mycelia.

Evaluation by electronic tongue and headspace-GC-IMS analyses of the flavor compounds in dry-cured pork with different salt content

Traditional dry-cured pork, a meat product with a unique flavor and good chewability, occupies an important place in the Chinese market. However, the salt content of dry-cured pork is on the high side and long-term consumption of high-salt meat products is not good for human health. This study determined the role of salt in volatile organic substances and non-volatile taste components of dry-cured pork. Dry-cured pork samples with different salt content (0%, 1%, 3%, 5%, and 7%) were analyzed by electronic tongue for moisture content, pH, salt (NaCl) value, taste activity value, free amino acids, and taste components and by headspace-gas chromatography-ion mobility spectrometry for volatile organic components. The results showed that the moisture content of the tested samples decreased while the salt content increased. The highest amounts of free amino acids were found in dry-cured pork with 3% salt content (P < 0.05). The highest peak area of volatile organic compounds and the maximal taste indexes were found in dry-cured pork with 3% and 5% salt content.

Effects of drying methods on non-volatile taste components of Stropharia rugoso-annulata mushrooms

In this study, the pileus and stipe of Stropharia rugoso-annulata were separately dehydrated using natural air drying (NAD), hot air drying (HAD) and vacuum freeze drying (VFD), the proximate composition and non-volatile compounds (soluble sugars, organic acids, free amino acids and 5′-nucleotides) were investigated. We found that the contents of free amino acids (37.21–51.07 mg/g) and 5′-nucleotides (18.33–22.76 mg/g) in pileus were higher than those of stipe. The contents of MSG-like amino acids (3.61–11.70 mg/g) and flavor 5′-nucleotides (5.47–5.94 mg/g) in pileus were also higher than those of stipe. The dried S. rugoso-annulata treated with VFD had the highest levels of soluble sugars, organic acids, free amino acids and 5′-nucleotides. We found that NAD and HAD had medium levels of MSG-like amino acids (7.95–11.7 mg/g) and VFD had low levels of MSG-like amino acids (3.16–3.61 mg/g). Moreover, HAD had the highest level of equivalent umami concentration (EUC) value (784.05 g MSG/100 g). Our results suggested that VFD was better to preserve the non-volatile compounds in S. rugoso-annulata, but HAD would be a potential method to produce umami concentration of dried S. rugoso-annulata.

Nutritional Attributes and Nonvolatile Taste Components of Medicinally Important Wild False Earthstar Mushroom, Astraeus hygrometricus (Agaricomycetes), from India.

Fruiting bodies of Astraeus hygrometricus mushroom grown wild in the forests of Jharkhand, India were investigated for their proximate nutritional composition and taste imparting nonvolatile components. Fruiting bodies contained good amount of total carbohydrates (55.76%), reducing sugars (15.98%), protein (16.02%), and dietary fiber (39.78%) but were low in fat (3.5%), ash (3.8%), and energy (159.5 kcal). Fatty acids were represented by monounsaturated C18:1n9c oleic acid (4.59%) and saturated C16:0 palmitic acid (2.63%). In vitro digestibility of protein is an indicator of its availability to human body and A. hygrometricus has 33.2% in vitro digestibility. Among the minerals found (mg/100 g), potassium (K, 1930.0) was major mineral followed by calcium (Ca, 443.0), magnesium (Mg, 434.0), sodium (Na, 155.0), iron (Fe, 127.0), manganese (Mn, 16.0), and selenium (Se, 1.60). Pro-vitamin D2 (ergosterol) was also determined to be 1.09 mg/g. Analysis of soluble sugars indicated that mannitol (11.22 mg/g) was the major sugar alcohol conferring sweetness to the fruiting bodies. Among total free amino acids (8.20 mg/g), seven essential amino acids (3.9) and eight nonessential amino acids (4.3) were detected. Leucine (0.92) and tyrosine (0.98) were the major essential and nonessential amino acids, respectively. Aspartic (0.61) and glutamic acid (0.63) were also present in AH and responsible for its MSG like taste. Thus, A. hygrometricus is a good source of free essential amino acids and selenium, which is not synthesized by humans. Meaty flavor of the fruiting body of A. hygrometricus was mainly due to umami 5'-guanosine monophosphate (2.43 mg/g). Sweet taste and meaty flavor of the mushroom were due to nonvolatile taste components including soluble sugars and polyols, MSG like aspartic and glutamic acid, and umami 5'-nucleotide. Overall A. hygrometricus proved its edibility as a tasty and nutritional food.

Non-volatile taste components and amino acid profile of jengkol (Pithecellobium jiringa) seed flour after steam blanching

ABSTRACT Jengkol (Pithecellobium jiringa) is a typical plant in the tropical region of Southeast Asia that is mostly liked by indonesian people because of savory taste. Jengkol seeds having high protein and healthy effects need processing for keeping their nutrient quality. This study aims to determine the effect of steam blanching on the non-volatile taste components of jengkol seeds. The results showed that steam blanching during 5 min decreased the total content of soluble sugars from 998.10 to 903.59 ppm, organic acid from 442.80 to 362.89 ppm and 5ʹ-nucleotides from 2.92 to 2.57 mg/g dry weight. However, steam blanching could be able to increase the total content of free amino acids from 40.99 to 44.98 mg/g dry weight. The EUC (equivalent umami concentration) value in jengkol seeds also increased from 38.27 to 42.22 g MSG/100 g dry weight. The total content of amino acids also increased slightly from 9.81% to 10.08% (w/w) on jengkol seed flour after blanching treatment. Jengkol seed flour consists of hydrophobic amino acids (36.00–34.41%). The E/T value decreased from 35.54% to 33.92% but the PER (protein efficiency ratio) value increased from 2.43 to 2.63 on jengkol seed flour after steam blanching treatment. The steam blanching treatment increased the MSG-like components in jengkol seed flour and also gave the sweet taste and prevented the formation of the bitter taste. Hence, jengkol seed flour showed a high potential to serve as a functional food with a umami taste.

Nonvolatile taste components, nutritional values, bioactive compounds and antioxidant activities of three wild Chanterelle mushrooms

SummaryThe chemical compositions, nonvolatile taste components and nutritional compounds of three wild edible Chanterelle mushrooms (C. cibarius Fr (CcF), C. cinnabarinus schwein (CcS) and C. tubaeformis Fr (CtF)) were evaluated. Results showed Chanterelle mushrooms were good sources of proteins and carbohydrates with low energy. CcS was rich in trehalose in free sugars and glucose in soluble sugars. Monosodium glutamate‐like free amino acids and flavour 5′‐nucleotides indicated Chanterelle mushrooms had good taste. Based on their amino acids compositions and nutrition evaluations, CcF, CcS and CtF were significant sources of amino acids and protein. CtF showed better protein quality than CcF and CcS. Stearic and oleic acids showed high contents in three mushrooms, and higher unsaturated fatty acids were found in CcF. Three mushrooms had high contents of K, Ca and Mg, and low content of Na. Organic acid and phenolic acids of three mushrooms were identified, and antioxidant activities were evaluated.

Effect of Pulsed Light Irradiation on Bioactive, Nonvolatile Components and Antioxidant Properties of Caterpillar Medicinal Mushroom Cordyceps militaris (Ascomycetes).

The caterpillar medicinal mushroom Cordyceps militaris contains many bioactive components, such as adenosine, cordycepin, and polysaccharides. In this study, C. militaris was exposed to 0, 3, 6, or 9 pulses of light irradiation to estimate changes in vitamin D2, bioactive compounds, nonvolatile taste components, and antioxidant properties. In addition, we compared the components and properties of C. militaris mycelia and solid waste medium that had been treated with pulsed light (PL) irradiation. Overall, PL irradiation of C. militaris increased the vitamin D2 content and increased the total amino acid levels 9-48%; the antioxidant properties of the mycelia treated with 0 pulses and of the solid waste medium treated with 3 pulses all exhibited lower half-maximal effective concentrations. Therefore, PL irradiation affected the amounts of bioactive compounds, but the irradiated samples still contained intense umami taste and a sufficient amount of antioxidant components.

Non-Volatile Taste Components of Different Cultivated Mushrooms at Mycelia, Primordium, and Fruit Body Cultivation Stages

Free amino acid, flavor 5’-nucleotides, organic acid, and the values of equivalent umami concentration of cultivable mushrooms, namely Pleurotus eryngii, Agrocybe aegerita, and Lentinus edodes, were investigated at different cultivation stages, mycelia, primordium, and fruit bodies. Fruit bodies were higher than mycelia in contents of total free amino acid, flavor 5’-nucleotides, and the values of equivalent umami concentration in three cultivated mushrooms, but lower in contents of total organic acid in P. eryngii and L. edodes, respectively. Contents of total organic acid at three cultivation stages of three cultivated mushrooms ranged from 32.65 to 125.50 mg g–1 with the primordium stage of L. edodes being the highest. Overall, the amount of the nutrition and flavor components of mushroom might be related with mushroom species, fermentation way, and cultivated time. Some compounds could be also extracted from mycelia or primordium of mushrooms other than fruit body.

Nonvolatile Taste Components and Antioxidant Properties of Fruiting Body and Mycelium with High Ergothioneine Content from the Culinary-Medicinal Golden Oyster Mushroom Pleurotus citrinopileatus (Agaricomycetes).

Pleurotus citrinopileatus mycelium was prepared with high ergothioneine (Hi-Ergo) content and its proximate composition, nonvolatile taste components, and antioxidant properties were studied. The ergothioneine contents of fruiting bodies and Hi-Ergo and regular mycelia were 3.89, 14.57, and 0.37 mg/g dry weight, respectively. Hi-Ergo mycelium contained more dietary fiber, soluble polysaccharides, and ash but less carbohydrates, reducing sugar, fiber, and fat than regular mycelium. However, Hi-Ergo mycelium contained the smallest amounts of total sugars and polyols (47.43 mg/g dry weight). In addition, Hi-Ergo mycelium showed the most intense umami taste. On the basis of the half-maximal effective concentration values obtained, the 70% ethanolic extract from Hi-Ergo mycelium showed the most effective antioxidant activity, reducing power, and scavenging ability, whereas the fruiting body showed the most effective antioxidant activity, chelating ability, and Trolox-equivalent antioxidant capacity. Overall, Hi-Ergo mycelium could be beneficially used as a food-flavoring material or as a nutritional supplement.

Quality of Bread Supplemented with Antrodia salmonea-Fermented Grains.

Fermented grains of buckwheat, oat, embryo rice and wheat, which were prepared by solid-state fermentation with Antrodia salmonea, and the mycelium was used to substitute 7% of wheat flour to make bread. No difference in proximate composition, texture profile and contents of non-volatile taste components was observed among bread samples. White bread and bread supplemented with mycelium and fermented grains looked different. Bread supplemented with fermented grains had similar thermal properties, which differed from those of white bread and bread supplemented with mycelium. Bread supplemented with fermented grains contained substantial mass fractions (on dry mass basis) of adenosine (0.92-1.96 µg/g), ergosterol (24.53-30.12 µg/g), ergothioneine (2.16-3.18 µg/g) and γ-aminobutyric acid (2.20-2.45 µg/g). In addition, bread supplemented with mycelium contained lovastatin (0.43 µg/g). White bread and bread supplemented with fermented grains had similar sensory results. Overall, fermented grains could be incorporated into bread to provide beneficial effects.

Effects of different carbon sources and C/N values on nonvolatile taste components of Pleurotus eryngii

SummaryPleurotus eryngii, the second largest industrial cultivation mushroom in China, is usually cultivated on substrates mainly consisting of sawdust and corncob. In this study, experiments were performed to determine the effects of different carbon sources and C/N values on nonvolatile taste components of P. eryngii. The effects of different carbon sources on nonvolatile taste components levels revealed that sawdust was beneficial to high levels of crude protein, amino acids, 5′‐nucleotides and equivalent umami concentration, while corncob was beneficial to high contents of carbohydrate, polysaccharides and trehalose. At the similar C/N values, relatively higher sawdust content was beneficial to umami amino acid production, while relatively higher corncob content was beneficial to high contents of carbohydrate, polysaccharides and mannitol. Higher C/N value was beneficial to high levels of crude protein, amino acids, 5′‐nucleotides and equivalent umami concentration, while lower C/N value was beneficial to high contents of carbohydrate, polysaccharides and trehalose. These results provided information for P. eryngii fruit body industrial cultivation to obtain specific nonvolatile taste components with high levels.

Nonvolatile Taste Components and Functional Compounds of Commercial Soy Sauce Products

Soy sauce is an indispensable seasoning sauce in East and Southeast Asian countries, and its umami taste and functional compounds were studied. Four soy sauce products were grade A products with varied pH values (pH = 4.90–5.09), specific gravities (1.112–1.186), total solids (29.23–30.74 g/100 mL) and protein contents (8.34–9.51 g/100 mL). The equivalent umami concentrations differed and varied from 15.34 to 285.83 g monosodium glutamate/100 mL. Product A contained higher amounts of total isoflavones (14.58 μg/mL), but product B contained no isoflavone. Besides, four products contained high contents of γ-aminobutyric acid (GABA; 210.34–514.36 μg/mL) and two ranges of ergothioneine (1.98–2.04 and 10.57–10.61 μg/mL). Principal component analysis showed that four kinds of soy sauce products had entirely different profiles of parameters and compounds. Overall, these four products would give rise to different umami perception and would provide with certain beneficial amounts of GABA and ergothioneine. Practical Applications Soy sauce is an indispensable seasoning sauce in East and Southeast Asian countries. Usually, soy sauce contained taste components such as glutamic and aspartic acids and 5′-nucleotides to show an umami taste. Because soy sauce is a fungus-fermented product, it may contain several functional compounds such as isoflavones, lovastatin, γ-aminobutyric acid (GABA) and ergothioneine. In this research, we analyzed taste and functional compounds in four kinds of commercial products. Four soy sauce products were grade A products, but their equivalent umami concentrations differed. These four products would give rise to different umami perception and would provide with certain amounts of beneficial GABA and ergothioneine. Principal component analysis showed that four kinds of soy sauce products had entirely different profiles of parameters and compounds. These results could be added to establish a databank for identifying and distinguishing the kind of soy sauce products.

Comparison of non-volatile taste-active components in fish sauce produced from lizardfish Saurida wanieso viscera under different conditions

Lizardfish is a major ingredient for the manufacture of surimi in Japan, and its viscera are considered a novel source of protease to enhance protein autolysis. We investigated the non-volatile taste components of fish sauce produced from the lizardfish Saurida wanieso viscera in order to clarify the effects of fermentation conditions on the quality of fish sauce. Samples were fermented for 40 days under three sets of conditions: group 1, pH 7.0 and 60 °C; group 2, pH 11.0 and 40 °C; and group 3, uncontrolled pH and ambient temperature. Group 2 showed the highest concentration of umami amino acids (1,195.29 mg/100 ml) and sweet amino acids (2,033.60 mg/100 ml). High levels of lactic acid (1,219.65 mg/100 ml), acetic acid (367.08 mg/100 ml), and pyroglutamic acid (261.66 mg/100 ml) were also found in group 2. In addition, investigation of nucleic acid-related compounds revealed differences in the degree of nucleotide hydrolysis among the three groups during fermentation. Sensory evaluation showed that group 2 had the highest umami and the lowest bitterness, indicating that this group had the most preferable taste. These results reveal that fermentation under conditions optimal for endogenous proteases is beneficial for producing a product with optimal taste qualities.

Proximate compositions, nonvolatile taste components and antioxidant capacities of some dried edible mushrooms collected from Thailand

Four species of mushrooms are commercially available in Thailand, namely Lentinus edodes, Pleurotus eryngii, Pleurotus sajor-caju and Pleurotus djamor and their nutritional compositions, nonvolatile taste components as well as antioxidant capacities were determined. In this research, each mentioned mushrooms were dehydrated by hot air drying prior to analysis. All dried mushrooms were found to be good sources of proteins, with contents varying in the ranges of 21.23–28.23 g/100 g dry weight (dw) while the fat content was very low (1.47–2.57 g/100 g dw). Trehalose (12.97–42.57 mg/g dw) and mannitol (73.27–75.53 mg/g dw) were considered as the major mushroom sugar/polyol. Total soluble sugar contents were in the order: L. edodes > P. sajor-caju > P. eryngii and P. djamor. Total content of free amino acids also varied and ranged from 28.46 to 57.09 mg/g dw. Monosodium glutamate (MSG)-like components were the highest in P. eryngii (10.72 mg/g dw), and lowest in L. edodes (7.16 mg/g dw) and P. djamor (7.41 mg/g dw). Equivalent umami concentration values (EUC) in four dried edible mushrooms ranged from 200.28 to 299.60 g MSG/100 g dw, and the highest EUC was found in P. eryngii, followed by P. djamor, P. sajor-caju and L. edodes, respectively. In addition, L. edodes contained the highest total phenolic contents (26.63 mg/g dw) as well as antioxidant capacities as evaluated by DPPH radical scavenging activity (DPPH-RSA, 7.58 mg/g trolox dw), 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) radical scavenging activity (ABTS-RSA, 2.19 mg/g trolox dw) and Ferric ion reducing antioxidant power (FRAP, 18.77 mg/g trolox dw). This result obtained revealed that all dried mushrooms contained a relatively strong umami taste and could be used as functional foods with a palatable umami taste or in the formulation of nutraceuticals.

The influence of four drying methods on nonvolatile taste components of White Hypsizygus marmoreus

The influence of four drying methods on nonvolatile taste components of White Hypsizygus marmoreus (WHM) was studied. The soluble sugar, free amino acids, organic acids, and flavor nucleotides of WHM were determined and compared by HPLC after hot air drying, vacuum drying (VD), microwave-vacuum drying (MVD), and vacuum freeze-drying (FD). Equivalent umami concentration (EUC) was used to evaluate the umami taste of WHM. The results showed that the four drying methods had different influence on the soluble sugar, free amino acids, organic acids, and flavor nucleotides. Soluble sugar retention after MVD was the highest (192.61 mg/g), but the EUC (147.6 g/100 g) was lower. The content of essential amino acids (22.83 mg/g), flavor amino acids (22.05 mg/g), and total amino acids (48.95 mg/g) after VD was the highest, but the EUC was the lowest; FD can reduce the loss of the total flavor nucleotides to the minimum, compared with the other three drying methods. FD got the highest retention rate of the total organic acids especially succinic acid, and the influence on amino acids was almost the same with VD. Considering the maximum retention of nonvolatile taste components, FD is the most optimal drying method. Different drying methods have their respective advantages, and this study provided reference for the processing of the WHM.

Changes in non-volatile taste components of button mushroom (Agaricus bisporus) during different stages of freeze drying and freeze drying combined with microwave vacuum drying

Button mushroom slices were dehydrated using freeze drying (FD) or FD combined with microwave vacuum drying (FMVD), and the non-volatile component profiles were studied. The results showed that the level of non-volatile components in button mushroom firstly increased during sublimation of FD/FMVD process and then fell during desorption in FD process and MVD in FMVD process. Compared to FD products, the contents of soluble sugars and polyols in FMVD products were relatively low, whereas the contents of total free amino acids were significantly higher, close to the level of fresh mushroom. However, there was no significant difference in the contents of 5′-nucleotides and organic acids between FD and FMVD products. The equivalent umami concentration (EUC) values for FD and FMVD products did not differ from fresh, indicating that both drying methods could effectively preserve MSG (monosodium glutamate)-like components in button mushroom.

Non-volatile taste components of several cultivated mushrooms

Five species of dried mushrooms are commercially available in China, namely Agrocybe cylindracea, Pleurotus cystidiosus, Agaricus blazei, Pleurotus eryngii, and Coprinus comatus, and their nonvolatile taste components were studied. Trehalose (12.23–301.63mg/g) and mannitol (12.37–152.11mg/g) were considered as the major mushroom sugar/polyol in the five test species. The total free amino acid levels ranged from 4.09 to 22.73mg/g. MSG-like components contents ranged from 0.97 to 4.99mg/g. 5′-Nucleotide levels ranged from 1.68mg/g in P. eryngii to 3.79mg/g in C. comatus. Fumaric acid (96.11mg/g) in P. cystidiosus were significantly higher compared with the other mushrooms, and citric acid (113.13mg/g), as the highest of any organic acid among the five mushrooms, were found in A. blazei. Equivalent umami concentrations values in these five test mushrooms ranged from 11.19 to 88.37g/100g dry weight. A. blazei, C.comatus and A. cylindracea possessed highly strong umami taste.