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Non-volatile taste components, including soluble sugar, sugar alcohol, free amino acid and nucleotide, were tested in six developmental stages of fruiting body ofHericium erinaceus strain H5.Result showed that content of the non-volatile taste components in fruiting body varied in different developmental stages.Content of Arabitol was the highest component among soluble sugar alcohols in the Hericium erinaceus, its value varied between 6.87 mg/g to 13.98 mg/g in different development stage.