Exploring the taste components of the Portobello mushroom
A study published in the Journal of Food Science explores the characteristic taste components of the Portobello mushroom (Agaricus bisporus).
A study published in the Journal of Food Science explores the characteristic taste components of the Portobello mushroom (Agaricus bisporus). The researchers harvested Portobello mushrooms at different growth stages to reveal the characteristic taste components. In the stipe and pileus, 20 and 14 different principal taste components were identified, respectively, and they were considered as the principal taste components of Portobello mushroom fruit bodies, which included most amino acids and 5′‐nucleotides.
The researchers found that some taste components at high levels, such as lactic acid and citric acid, were not detected as Portobello mushroom principal taste components through principal component analysis (PCA). However, due to their high content, Portobello mushroom could be used as a source of organic acids. The PCA and taste active value (TAV) results revealed that 5′‐GMP, glutamic acid, malic acid, alanine, proline, leucine, and aspartic acid were the characteristic taste components of Portobello mushroom fruit bodies.
The researchers concluded that Portobello mushrooms were found to be rich in protein and amino acids, so it might also be useful in the formulation of nutraceuticals and functional food.