Volume 19 Part 1 Article 50: Taste components of Lentinula edodes

Volume 19 Part 1 Article 50
Year 2016
Title: Taste components of Lentinula edodes
Author: Wen Li, Wanchao Chen, Yan Yang, Hailong Yu and Jie Feng

Abstract:
Lentinula edodes had become the second most popular edible mushroom and been cultivated widely in the world for its nutritional, medicinal properties and delicate flavor. Its taste compounds, including soluble sugars, organic acids, amino acids and 5′-nucleotides, could contribute to the palatable taste of L. edodes. In this research, the effects of mushroom strains, culture substrates and harvested stages on L. edodes taste compounds contents were studied, and taste components in L. edodes fruiting bodies were identified and analyzed by HPAEC and HPLC. The research results revealed that two identified L. edodes strains Shenxiang No.10 and L605 fruiting bodies contained high levels of umami components, strain L868 fruiting bodies contained high levels of mannitol, while strain L241 fruiting bodies contained high levels of succinic acid. The effects of culture substrates on taste components of L. edodes showed that single carbon and nitrogen sources were beneficial to soluble sugars and polyols, organic acids and sweet amino acids production, single carbon source was beneficial to essential amino acids production, mixed carbon source was beneficial to umami 5′-nucleotides and high mushroom yields production, mixed carbon source or mixed nitrogen source were more beneficial to produce L. edodes fruit bodies with high EUC values. High C/N values were beneficial to trehalose, arabitol, malic acid and succinic acid production, while low C/N values were beneficial to mannitol and citric acid production. Fruiting bodies harvested at different growth stages revealed that mannitol contents were higher in the pileus and increased at mature growth stages, while arabitol contents were higher in the stipe and peaked at growth stage 5. Succinic acid contents peaked at stage 5 in the pileus and stipe during mature growth stages. Fruiting bodies harvested at stage 5 contained higher levels of umami components during mature growth stages. L. edodes strains, culture substrates and harvested stages had big effects on taste compounds production in different degrees. Results in this research could provide information for cultivation of L. edodes, which would contain more taste components, and mushroom yields would arrive at relatively high levels to produce more economic benefits.

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