Non-volatile taste components of Agaricus blazei, Agrocybe cylindracea and Boletus edulis

[[abstract]]Abstract Three species of dried mushrooms are commercially available in Taiwan, namely Agaricus blazei (Brazilian mushroom), Agrocybe cylindracea (black popular mushroom) and Boletus edulis (king bolete), and their non-volatile taste components were studied. All mushrooms were high in contents of carbohydrate, crude fiber and protein but low in contents of crude ash and fat. Arabitol, myo-inositol, mannitol and trehalose were detected in these three mushrooms, whereas glucose was not found in B. edulis. Contents of total soluble sugars and polyols ranged from 150.33 to 225.08 mg/g. Total free amino acid contents were low in these three mushrooms and ranged from 8.97 to 14.91 mg/g. The contents of MSG-like components ranged from 1.24 to 4.40 mg/g were in the descending order of the A. blazei, A. cylindracea and B. edulis. Total 5′-nucleotides contents of A. blazei and A. cylindracea were higher than that of B. edulis whereas flavor 5′-nucleotides content of A. blazei was higher than those of A. cylindracea and B. edulis. Equivalent umami concentrations values in three mushrooms ranged from 10.46 to 135.90 g per 100 g. Overall, these three mushrooms possessed highly umami taste