International Journal of Medicinal Mushrooms

ISSN for PRINT: 1521-9437

For Online Access

Best Paper Award Selection - Editorial Board Site

2007, Volume9

Issue 1

96 pages

DOI: 10.1615/IntJMedMushr.v9.i1

Issue price - $149.00

Shu-Yao Tsai
Department of Health and Nutrition Biotechnology, Asia University, 500 Liufeng Road, Wufeng, Taichung 41354, Taiwan, ROC

Hui-Li Tsai
Department of Food Science and Biotechnology, National Chung-Hsing University, Taichung, Taiwan, ROC

Jeng-Leun Mau
Department of Food Science and Biotechnology, National Chung-Hsing University, 250 Kuokuang Road, Taichung 40227, Taiwan, ROC

Coprinus comatus (Coprinaceae) is a newly cultivated mushroom currently available in Taiwan for use in the formulation of nutraceuticals and functional foods. The nonvolatile components of this mushroom in the form of fruit bodies and mycelia were studied. Fruit bodies and mycelia were considerably different in the profile of proximate composition. Contents of soluble sugars and polyols in fruit bodies and mycelia were 250.82 and 34.45 mg/g, respectively. Trehalose content was highest in fruit bodies (169.1 mg/g), whereas sucrose content was highest in mycelia (24.48 mg/g). Contents of total free amino acids in fruit bodies and mycelia were 9.94 and 6.05 mg/g, respectively. The content of monosodium glutamate-like components in fruit bodies (3.23 mg/g) was significantly higher than in mycelia (0.50 mg/g). The contents of total and flavor 5′-nucleotides were significantly higher in fruit bodies (15.08 and 2.78 mg/g, respectively). Using the equation derived from sensory evaluation, equivalent umami concentrations in fruit bodies (103.22 g/100 g) were significantly higher than in the mycelia (4.01 g/100 g). Overall, fruit bodies of C. comatus possessed highly intense umami taste.

DOI: 10.1615/IntJMedMushr.v9.i1.60 Download article, 47-55 pages

Article price - $35.00

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