RT Journal Article ID 742e51d21d8a42e2 A1 Huang, Shih-Jeng A1 Tsai, Shu-Yao A1 Lin, Shin-Yi A1 Liang, Chih-Hung A1 Mau, Jeng-Leun T1 Nonvolatile Taste Components of Culinary-Medicinal Maitake Mushroom, Grifola frondosa (Dicks.:Fr.) S.F. Gray JF International Journal of Medicinal Mushrooms JO IJM YR 2011 FD 2011-06-22 VO 13 IS 3 SP 265 OP 272 K1 culinary-medicinal mushrooms K1 maitake mushroom K1 Grifola frondosa K1 Grifola-fermented wheat K1 soluble sugar K1 free amino acids K1 5'-nucleotides K1 equivalent umami concentration AB Culinary-medicinal maitake mushroom Grifola frondosa (Dicks.: Fr.) S.F. Gray mycelium was inoculated into wheat, a new product was formed after fungal fermentation, and its nonvolatile taste components were studied. Contents of crude ash, fat, fiber, and protein were higher in fruit bodies and mycelia, whereas carbohydrate contents were higher in the uninoculated and fermented wheat. Contents of total soluble sugars and polyols were 234.06, 111.70, 88.58, and 28.83 mg/g for fermented wheat, fruiting bodies, mycelia, and wheat, respectively. Contents of total free amino acids were in the descending order of mycelia > fermented wheat > fruiting bodies > wheat. Contents of total 5’-nucleotides were in the descending order: fruiting bodies > mycelia > fermented wheat > wheat. Based on the results obtained, fruiting bodies and mycelia possessed highly intense umami taste. Overall, as a result of solid-state fermentation, fermented wheat contained more taste components and a higher equivalent umami concentration than wheat did. PB Begell House LK https://www.dl.begellhouse.com/journals/708ae68d64b17c52,44cae58e6753b88e,742e51d21d8a42e2.html