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 5

The TAV of free amino acid in 5 kinds of edible fungus powders.

Compound	Taste characteristics	Taste threshold (mg/100 g) [34]	TAV of 5 kinds of edible fungus powders
			Agrocybe chaxinggu	Pleurotus citrinopileatus	Flammulina velutipes	Lentinus edodes	Hericium erinaceus
Aspartic acid	Umami	3.00	23.22	5.30	6.03	7.29	5.24
Threonine	Sweet	260.00	0.53	1.10	1.44	1.26	0.14
Serine	Sweet	150.00	0.52	0.72	0.45	0.10	0.02
Glutamic acid	Umami	5.00	100.93	79.30	147.84	89.50	19.95
Glycine	Sweet	110.00	0.42	0.29	0.45	0.20	0.17
Alanine	Sweet	60.00	5.44	3.45	6.82	2.25	1.42
Valine	Bitterness	150.00	1.09	0.78	0.78	0.35	0.32
Methionine	Bitterness	30.00	0.00	0.24	0.00	0.00	0.00
Isoleucine	Bitterness	90.00	1.13	0.37	0.67	0.14	0.25
Leucine	Bitterness	380.00	0.44	0.17	0.27	0.04	0.17
Tyrosine	Tasteless	260.00	0.25	0.33	0.61	0.12	0.15
Phenylalanine	Bitterness	150.00	0.77	0.87	1.44	0.31	0.31
Lysine	Tasteless	50.00	1.33	1.59	3.02	0.69	0.14
Histidine	Bitterness	20.00	1.34	1.39	2.60	0.44	0.38
Arginine	Bitterness	10.00	10.64	6.23	5.73	5.53	2.38
Proline	Sweet	300.00	0.09	0.00	0.13	0.00	0.11