Nonvolatile taste components of Agaricus bisporus harvested at different stages of maturity

[[abstract]]Common mushrooms [Agaricus bisporus (Lange) Imbach] were harvested at different stages of maturity and their nonvolatile taste components were studied. The moisture contents were in the range of 89.3–92.3% fresh weight. Based on dry weight, contents of other components were in the order: carbohydrate (38.3–48.9%) > crude protein (21.3–27.0%) > crude fibre (17.7–23.3%) > crude ash (7.77–11.0%) > crude fat (2.53–3.92%). Mannitol was the major soluble sugar and its content increased dramatically with maturation from 157 to 260 mg/g. The content of total free amino acids was in the range of 48.8–64.2 mg/g and peaked at stage 2 and then decreased significantly with maturation. The content of monosodium glutamate-like components was in the range of 10.6–13.5 mg/g and similar to those of sweet components (11.4–14.3 mg/g) but lower than those of bitter components (19.7–26.9 mg/g). Contents of total 5′-nucleotides fluctuated in the range of 6.59–8.14 mg/g. Contents of flavour 5′-nucleotides were higher in mushrooms harvested at stages 1 and 2 and decreased with maturation. Equivalent umami concentration values were 207–284 g MSG/100 g dry weight and higher at stages 2, 3 and 5. Based on the results obtained, Agaricus mushrooms possessed highly intense umami tast