Abstract
Pholiota nameko was cultivated on logs (log nameko) and in sawdust substrate beds (sawdust nameko), and the chemical composition and free amino acids were compared. There were no marked differences in chemical composition for moisture, protein, fat, ash, fiber and carbohydrate between the log and sawdust nameko samples. However, the content of free amino acids was higher in the log nameko. Sweet and monosodium glutamate (MSG) -like components were also higher in log nameko, as were bitter and tasteless components. A sensory evaluation of the soup prepared with log nameko was rated significantly higher than that with sawdust nameko. The evaluation of taste and aroma of the soups prepared from the two samples showed levels of significance of 0.1% and 1%, respectively.
