The Taste and Flavor Compounds of the Cultivated Mushrooms of Tricholomataceae

Abstract

In order to determine the properties among the cultivated mushrooms of Tricholomataceae, Enokitake (Flammulina velutipes), Hatakeshimeji (Lyophyllumdecastes) and Nioushimeji (Tricholoma giganteum) compounds affecting the taste and flavor were analyzed. The results were as follows.
The average RNA contents of these mushrooms were 1.5% in dry matter, and the contents decreased to about half after boiling.
5'-Guanylic acids in all the fresh mushrooms were at low levels but increased with boiling.
The free sugars and sugar alcohols in Enokitake were mainly arabitol, glycerol and trehalose. In Hatakeshimeji and Nioushimeji, trehalose was present at especially high levels.
The main organic acids in Enokitake were the malic, succinic and fumaric acids, while Hatakeshimeji and Nioushimeji cinsisted of malic and citric acids.
The major free amino acids in Enokitake were γ-Aba, Glu, Ala, Phe, Saccharopine and Gln, in Hatakeshimeji, they were Arg, Glu, Gln, Asp, Ser, Lys and Ala, and in Nioushimeji, they were Glu, Asp, Arg, Ala, Lys, Phe, Ser and Leu. These accounted for roughly 60% of the total.
In fresh Enokitake, large amounts of low molecular weight, volatile compounds such as alcohols, esters, ketones, aromatic compounds and nitrogen-containing compounds were observed. The volatiles in Hatakeshimeji were alcohols, esters, and ketones such as 3-octanone, and in Nioushimeji, these were esters, ketones, alicyclic hydrocarbons such as limonene and heterocyclic hydrocarbons such as 2-pentyl-1, 3-dioxolane. The volatiles in boiled Enokitake increased in the proportion of alcohols. In boiled Hatakeshimeji and Nioushimeji, the proportion of alcohols, esters such as 1-octen-3-ol, ketones such as 3-octanine, aldehydes and heterocyclic hydrocarbins were increased.