Chemical composition of wild mushrooms collected from Alexandria, Egypt
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2018, Food ChemistryCitation Excerpt :Mushrooms are highly appreciated ingredients in savoury dishes, soups and sauces, mainly due to their attractive aromas, the typical umami-like taste attributes, and their enhancing effect on mouthfulness, taste complexity, thickness and palate length of culinary products. Next to soluble sugars (Mau, Lin, Chen, Wu, & Peng, 1998; Zakhary, Abo-Bakr, El-Mahdy, & El-Tabey, 1983) and organic acids (Tsai & Tsai, 1987), chemical analysis in combination with sensory studies attributed the typical taste profile of mushrooms to the amino acids l-glutamate and l-aspartate as well as 5′-ribonucleotides, such as 5′-GMP, 5′-IMP, and 5′-XMP (Chen, 1986). Besides these basic taste compounds, specialist compounds have been reported as distinct contributors to the taste of certain types of mushrooms, e.g. (S)-malic acid 1-O-D-glucopyranoside ((S)-morelid), which had previously not been reported in any other food, and was identified in morels and found to enhance the umami-like taste perception of morels above a threshold concentration of 6.0 mmol/l (Rotzoll, Dunkel, & Hofmann, 2005, 2006).
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