TUTCRIS - Tampereen teknillinen yliopisto

TUTCRIS

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

Tutkimustuotosvertaisarvioitu

Yksityiskohdat

AlkuperäiskieliEnglanti
Sivut23-28
Sivumäärä6
JulkaisuFood Chemistry
Vuosikerta247
Varhainen verkossa julkaisun päivämäärä7 joulukuuta 2017
DOI - pysyväislinkit
TilaJulkaistu - toukokuuta 2018
OKM-julkaisutyyppiA1 Alkuperäisartikkeli

Tiivistelmä

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.

!!ASJC Scopus subject areas

Tutkimusalat

Julkaisufoorumi-taso

Tilastokeskuksen tieteenalat

Latausten tilastot

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