Content of Free Amino Acids in Huitlacoche (Ustilago maydis)

The free amino acid content of frozen and lyophilized huitlacoche ( Ustilago maydis ) was investigated. Huitlacoche or cuitlacoche is an edible corn smut fungus consumed in Mexico, and it is becoming internationally known as a delicacy. Free amino acids are crucial nonvolatile compounds involved in the overall taste of many food products. The components were isolated from the mushroom by extraction with methanol/chloroform/water at room temperature. A prepurification on a cation resin was performed before derivatization to N -trifluoroacetic- N -methyl ester form. The identification and quantitation were performed on a capillary gas chromatography and gas chromatography−mass spectrometry. Lysine (3.21 mg/g dry weight) was the most abundant amino acid followed by glycine, valine, leucine, and glutamic acid. Besides 14 common amino acids, γ-aminobutyric acid, ornithine, and tricholomic acid were also found. The concentrations of all amino acids were in the range of 0.08−3.21 mg/g.