Comparison of the Nutritional and Taste Characteristics of 5 Edible Fungus Powders Based on the Composition of Hydrolyzed Amino Acids and Free Amino Acids

Table 4

Flavored amino acid content (g/100 g) in 5 kinds of edible fungus powders.

Sample	Umami amino acids	Sweet amino acids	Bitterness amino acids	Tasteless amino acids
Agrocybe chaxinggu edible fungus powder	0.574	0.616	0.682	0.131
Pleurotus citrinopileatus edible fungus powder	0.412	0.633	0.441	0.163
Flammulina velutipes edible fungus powder	0.757	0.969	0.606	0.310
Lentinus edodes edible fungus powder	0.469	0.499	0.193	0.067
Hericium erinaceus edible fungus powder	0.115	0.179	0.211	0.045