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Tricholoma giganteum fruiting‐bodies ere collected in a grassy place in Amami Oshima (Kagoshima Pref.) in October 1988 and the quantitative difference of 5′‐nucleotides, free amino acids and organic acids, hich are responsible for the taste of dried mushrooms ere investigated. The amount of 5′‐CMP, 5′‐AMP, 5′‐UMP and 5′‐GMP ere 1250, 637, 863 and 566 mg kg−1 respectively. 5′‐GMP amounted to 17.1% of the total 5′‐nucleotides. In the amino and organic acids, alanine, glutamic acid, serine, aspartic acid, succinic acid, oxalic acid and acetic acid ere present in the largest amounts.

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