Contents of amino acids, organic acids and 5′‐nucleotides in Tricholoma giganteum

Abstract

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.

Oxalate content of foods and its effect on humans

“…Fungi such as Aspergillus niger, Penicillium, Mucor, Boletus sulphurens and Sclerotinia , can synthesize oxalic acid at a rate of up to 4–5 g/100 g DW in isolated cultivation, in foodstuffs and on the surface of forages 2 , 3 . The giant mushroom ( Tricholoma giganteum ), a large, edible fungi, is reported to contain 89 mg/100 g DW oxalic acid, 13 but surprisingly, there appear to be no reports on oxalate content of commonly consumed mushrooms. Several common edible, tropical species of mushrooms, including termite and ear mushrooms, were reported to contain 80–220 mg oxalate/100 g DW 14 .…”

Characterization of the taste compounds in 20 pungent spices by high-performance liquid chromatography

“…And they were usually determined by high-performance liquid chromatography (HPLC) [21,22].Organic acids play an essential role in many important reactions in organisms. Fujita et al [23] studied the effects of organic acids on the flavor characteristics of Tricholoma giganteum and detected the presence of acetic, succinic, oxalic, malic, pyroglutamic, and fumaric acids in Tricholoma giganteum samples. Moreover, succinic and oxalic acids were the predominant organic acids in Tricholoma giganteum and accounted for 63.8% of its total organic acid content.…”