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. 2023 Jul 28;9(8):792. doi: 10.3390/jof9080792

Table 5.

Taste peptides in S. rugoso-annulata.

Samples	Number	Components	Taste Characteristics	Components and Taste Threshold/mmol·L⁻¹	References
Fruiting body	5	Pentapeptide to heptapeptide	Umami	EPLCNQ (0.178), SGCVNEL (0.174), PHEMQ (0.390), SEPSHF (0.356), ESCAPQL (0.167)	[75]
Fruiting body	47	Octapeptide to undecapeptide	Umami	GQEDYDRLRPL (0.117), VVVGTPGRVF (0.403), ESPERPFL (0.254), HLYHPVPIEE (0.640)	[5]
Fermented mycelium	748	Heptapeptide to tetracosapeptide	Umami, salty	——	[74]

Notes: —— means no data.