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Portobello mushroomtaste components
A studypublished in the Journal of Food Science examines the characteristic taste components of the Portobello mushroom (Agaricus bisporus). The researchers harvested Portobello mushrooms at different growth stages and found 20 and 14 different principal taste components in the stipe and pileus, respectively. These were considered the principal taste components of Portobello mushroom fruit bodies, which included most amino acids and 5’-nucleotides.

Some t…