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

•FAAs and 5′-nucleotides from wild and cultivated mushrooms were analysed.•S. variegatus contained the highest umami FAA concentrations among wild mushrooms.•The umami-enhancing nucleotide 5′-GMP was detected only in cooked samples.•The highest 5′-GMP concentration was detected in cooked L. triviali...

Ausführliche Beschreibung