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

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Free amino acids and 5′-nucleotides in Finnish forest mushrooms. / Manninen, Hanna; Rotola-Pukkila, Minna; Aisala, Heikki; Hopia, Anu; Laaksonen, Timo.

In: Food Chemistry, Vol. 247, 05.2018, p. 23-28.

Research output: Contribution to journalArticleScientificpeer-review

Harvard

Manninen, H, Rotola-Pukkila, M, Aisala, H, Hopia, A & Laaksonen, T 2018, 'Free amino acids and 5′-nucleotides in Finnish forest mushrooms', Food Chemistry, vol. 247, pp. 23-28. https://doi.org/10.1016/j.foodchem.2017.12.014

APA

Manninen, H., Rotola-Pukkila, M., Aisala, H., Hopia, A., & Laaksonen, T. (2018). Free amino acids and 5′-nucleotides in Finnish forest mushrooms. Food Chemistry, 247, 23-28. https://doi.org/10.1016/j.foodchem.2017.12.014

Vancouver

Manninen H, Rotola-Pukkila M, Aisala H, Hopia A, Laaksonen T. Free amino acids and 5′-nucleotides in Finnish forest mushrooms. Food Chemistry. 2018 May;247:23-28. https://doi.org/10.1016/j.foodchem.2017.12.014

Author

Manninen, Hanna ; Rotola-Pukkila, Minna ; Aisala, Heikki ; Hopia, Anu ; Laaksonen, Timo. / Free amino acids and 5′-nucleotides in Finnish forest mushrooms. In: Food Chemistry. 2018 ; Vol. 247. pp. 23-28.

Bibtex - Download

@article{669f733bf152457e91af5ba41e5182ce,
title = "Free amino acids and 5′-nucleotides in Finnish forest mushrooms",
abstract = "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.",
keywords = "5′-Nucleotides, Amino acids, Mushrooms, Umami",
author = "Hanna Manninen and Minna Rotola-Pukkila and Heikki Aisala and Anu Hopia and Timo Laaksonen",
year = "2018",
month = "5",
doi = "10.1016/j.foodchem.2017.12.014",
language = "English",
volume = "247",
pages = "23--28",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier",

}

RIS (suitable for import to EndNote) - Download

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

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.

KW - 5′-Nucleotides

KW - Amino acids

KW - Mushrooms

KW - Umami

U2 - 10.1016/j.foodchem.2017.12.014

DO - 10.1016/j.foodchem.2017.12.014

M3 - Article

VL - 247

SP - 23

EP - 28

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

ER -