Seventeen edible mushrooms commercially available in Korea were analysed for 
their umami taste compounds (5'-nucleotides: AMP, GMP, IMP, UMP, XMP; free amino 
acids: aspartic, glutamic acid) and subjected to human sensory evaluation and 
electronic tongue measurements. Amanita virgineoides featured the highest total 
5'-nucleotide content (36.9 ± 1.50 mg/g), while monosodium glutamate-like 
components (42.4 ± 6.90 mg/g) were highest in Agaricus bisporus. The equivalent 
umami concentration (EUC) ranged from 1.51 ± 0.42 to 3890 ± 833 mg MSG/g dry 
weight; most mushrooms exhibited a high umami taste. Pleurotus ostreatus scored 
the highest in the human sensory evaluation, while Flammulina velutipes obtained 
the maximum score in the electronic tongue measurement. The EUC and the sensory 
score from the electronic tongue test were highly correlated, and also showed 
significant correlation with the human sensory evaluation score. These results 
suggest that the electronic tongue is suitable to determine the characteristic 
umami taste of mushrooms.