Abstract
Free sugars in Lentinus edodes, which are assumed, together with amino acids, to be important constituents for its taste, have been investigated.
Extracts with 70% ethanol were fractionated for three parts, neutral, acid and amino sugars by ion-exchange resins. D-Arabitol has been isolated and identified from the neutral parts for the first time as well as already-reported D-mannitol and α, α-trehalose.
