The effect of cooking on umami compounds in wild and cultivated mushrooms

Rotola-Pukkila M1, Yang B2, Hopia A3 Abstract The effect of cooking on the taste compounds of five mushroom species Agaricus bisporus, Lactarius trivialis, Cantharellus cibarius, Cantharellus tubaeformis and Suillus variegatus were assessed with a special focus on the compounds responsible for the umami taste. Liquid chromatography was used to analyse free amino acids (FAAs) and…