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Contents of amino acids, organic acids and 5′‐nucleotides in Tricholoma giganteum
Author(s) -
Fujita Tokio,
Komemushi Sadao,
Yamagata Kei
Publication year - 1991
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740550115
Subject(s) - oxalic acid , alanine , chemistry , amino acid , nucleotide , aspartic acid , succinic acid , serine , glutamic acid , acetic acid , biochemistry , organic acid , food science , enzyme , gene
Tricholoma giganteum fruiting‐bodies ere collected in a grassy place in Amami Oshima (Kagoshima Pref.) in October 1988 and the quantitative difference of 5′‐nucleotides, free amino acids and organic acids, hich are responsible for the taste of dried mushrooms ere investigated. The amount of 5′‐CMP, 5′‐AMP, 5′‐UMP and 5′‐GMP ere 1250, 637, 863 and 566 mg kg −1 respectively. 5′‐GMP amounted to 17.1% of the total 5′‐nucleotides. In the amino and organic acids, alanine, glutamic acid, serine, aspartic acid, succinic acid, oxalic acid and acetic acid ere present in the largest amounts.