Non-volatile Flavor Substances in Five Kinds of Yunnan Wild Edible Mushrooms
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Abstract:
The levels of inosinic acid, total amino acids, and free amino acids in five varieties of Yunnan wild edible mushrooms–Boletus aereus, Cantharellus cibarius, Termitomyces albuminosus (Berk) Heim, Thelephora ganbajum zang, and Tricholoma matsutake (lto et lmai) Singer–were determined by high-performance liquid chromatography (HPLC) and an amino acid analyzer. Boletus aereus contained the highest level of inosinic acid (1326.48 μg/g), significantly higher than those of Thelephora ganbajum zang (890.98 μg/g) and Tricholoma matsutake (lto et lmai) Singer (513.83 μg/g) (p< 0.05). Seventeen amino acids were found in the five types of mushrooms, and significant differences in total amino acids were found among the types of mushrooms (p< 0.05). The level of total amino acids in Termitomyces albuminosus (Berk) Heim was 158.06 mg/g; significantly higher than those of the other four mushrooms (p< 0.05). Boletus aereus contained the second-highest level of total amino acids (112.26 mg/g). The essential amino acids in the five wild mushrooms accounted for more than 40% of total amino acids, and the ratio of amino acids was reasonableIn addition, Termitomyces albuminosus (Berk) Heim showed the highest level of flavor amino acids. Its free flavor amino acid content was 9.35 mg/g, which was significantly higher than that of the other mushrooms. The second-highest free flavor amino acid content was found in Cantharellus cibarius (5.11 mg/g). In conclusion, flavor substances were abundant in five Yunnan wild edible mushrooms, making them good prospects for use in food seasoning products.
