NONVOLATILE TASTE COMPONENTS OF 3 STRAINS OF AGROCYBE-CYLINDRACEA

Three strains of the mushroom Agrocybe cylindracea (strains B, M, and W) are commercially available. Strain W contained higher moisture cont ent (91.50%) than strains B and M (90.35 and 90.34%, respectively). A. cylindracea strains were low in fat (2.18-2.71% dry weight) and high in fiber (16.15-16.70%) and protein contents (34.17-44.94%). Fructose, mannitol, and trehalose were detected in all three strains, whereas g lucose was not detected in strain B. Strain W contained the highest am ount of total free amino acids (63.34 mg/g of dry weight), and strain M contained the lowest (39.30 mg/g). The three strains contained high amounts of glutamic acid, threonine, arginine, and phenylalanine, with glutamic acid being the most significant. The contents of monosodium glutamate-like components, including aspartic and glutamic acids, were similar in three strains. Strain B contained the highest amounts of t otal 5'-nucleotides and flavor 5'-guanosine monophosphate (1.51 and 0. 63 mg/g), whereas strain W contained the lowest (0.67 and 0.21 mg/g, r espectively). In this study, the three strains were considerably diffe rent in both their proximate compositions and taste components and the ir physical appearances.