Table 1 Content of amino acids, nucleotides and TAV in P. nameko fruiting bodies and pre-cooking liquid.

From: Chemical composition, metabolomics, and functional potential of Pholiota nameko pre-cooking liquid

Amino acid

Free amino acid content (mg/g)

Threshold (mg/g)

TAV value

HLAA/HOAA

EAA/

NEAA

Flavor characteristics

Fruiting body

Pre-cooking liquid

Fruiting body

Pre-cooking liquid

Asp

0.24 ± 0.02

0.24 ± 0.01

1

0.24

1.01

HLAA

NEAA

Umami (+)

Gln

0.53 ± 0.01

0.45 ± 0.03

–

–

–

HLAA

NEAA

Umami (+)

Glu

0.15 ± 0.01

1.17 ± 0.06

0.3

0.52

2.26

HLAA

NEAA

Umami (+)

Hyp

0.58 ± 0.03

0.45 ± 0.03

–

–

–

HLAA

NEAA

Sweetness/Bitterness (+)

Cit

0.48 ± 0.02

0.44 ± 0.02

–

–

–

HLAA

NEAA

Sweetness/Bitterness (+)

Nva

1.01 ± 0.07

0.49 ± 0.02

–

–

–

HOAA

NEAA

Sweetness/Bitterness (+)

Val

0.01 ± 0.001

0.12 ± 0.01

0.4

0.03

4.01

HOAA

EAA

Sweetness/Bitterness (+)

Pro

0.71 ± 0.04

0.46 ± 0.02

3.0

0.24

0.15

HOAA

NEAA

Sweetness/Bitterness (+)

Lys

0.78 ± 0.03

0.48 ± 0.03

0.5

1.55

0.31

HLAA

EAA

Sweetness/Bitterness (-)

Arg

0.30 ± 0.01

0.08 ± 0.003

0.5

0.60

0.13

HLAA

NEAA

Sweetness/Bitterness (-)

Asn

0.17 ± 0.01

0.05 ± 0.002

–

–

–

HLAA

NEAA

Sweetness (+)

Thr

2.96 ± 0.12

1.89 ± 0.04

2.6

1.14

1.66

HLAA

EAA

Sweetness (+)

Ser

1.09 ± 0.08

1.79 ± 0.03

1.5

0.73

2.46

HLAA

NEAA

Sweetness (+)

Sar

0.01 ± 0.002

0.01 ± 0.001

–

–

–

HLAA

NEAA

Sweetness (+)

Gly

0.26 ± 0.02

0.03 ± 0.001

1.3

0.20

0.13

HOAA

NEAA

Sweetness (+)

Ala

0.18 ± 0.03

0.02 ± 0.008

0.6

0.31

0.06

HOAA

NEAA

Sweetness (+)

Met

0.38 ± 0.02

0.21 ± 0.02

0.3

1.27

0.17

HOAA

EAA

Sourness/Sweetness/Bitterness (-)

Cys

0.58 ± 0.02

0.38 ± 0.03

–

–

–

HLAA

NEAA

Sourness (+)

His

0.01 ± 0.001

0.04 ± 0.006

0.2

0.06

0.60

HLAA

NEAA

Bitterness (-)

Tyr

0.28 ± 0.02

0.20 ± 0.01

–

–

–

HLAA

NEAA

Bitterness (-)

Gaba

0.03 ± 0.03

0.32 ± 0.01

–

–

–

HLAA

NEAA

Bitterness (-)

Ile

0.28 ± 0.01

0.29 ± 0.03

0.9

0.31

0.94

HOAA

EAA

Bitterness (-)

Trp

0.14 ± 0.01

0.00

–

–

0.00

HOAA

EAA

Bitterness (-)

Leu

1.06 ± 0.05

0.48 ± 0.02

3.8

0.28

0.13

HOAA

EAA

Bitterness (-)

Phe

0.07 ± 0.01

0.31 ± 0.02

0.9

0.07

4.19

HOAA

EAA

Bitterness (-)

5-CMP

0.26 ± 0.01

0.46 ± 0.02

     

–

IMP

0

0.53 ± 0.03

0.25

0

2

  

Umami (+)

ATP

0.36 ± 0.01

0.25 ± 0.01

     

–

ADP

0.20 ± 0.02

0.11 ± 0.01

     

–

AMP

0.13 ± 0.01

0.40 ± 0.02

0.5

0.26

0.8

  

Umami (+)

HX

0

0.0062 ± 0.0002

     

Bitterness (-)

HXR

0.0027 ± 0.0005

0.0033 ± 0.0007

     

Bitterness (-)

TAA (mg/g)

12.31

10.37

–

–

–

–

–

–

HLAA (%)

75.59

78.40

–

–

–

–

–

–

EAA (%)

20.24

20.94

–

–

–

–

–

–

UAA (%)

34.24

46.72

–

–

–

–

–

–

SAA (%)

26.19

21.07

–

–

–

–

–

–

TN (mg/g)

0.95

1.76

      

UN (%)

13.68

52.84

      
  1. HLAA, Hydrophilic amino acid; HOAA, Hydrophobic amino acid. TAA, total amino acids; EAA, essential amino acids; NEAA, non-essential amino acids. UAA, Umami amino acids; SAA, Sweetness amino acids. TN, Total Nucleotides. UN, Umami nucleotides. Free amino acid content is measured on a dry matter basis; “—” means no threshold value is reported in the literature. (+) denotes the flavor-enhancing effect of amino acids and other substances, while (-) signifies the flavor-reducing effect of amino acids and other substances. This data corresponds to Fig. 1Cc and D.
Back to article page