Advances in umami taste and aroma of edible mushrooms

Sun, Li‐Hui; Zhang, Zhiyong; Xin, Guang; Sun, Baoshan; Bao, Xiujing; Wei, Yonggang; Zhao, Xuemei; Xu, Huini

doi:10.1016/j.tifs.2019.12.018

Cited by 193 publications

(104 citation statements)

References 88 publications

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“…The total free amino acid content of shiitake mushroom harvested at T1 was the highest among all the growth stages. The free amino acid content is of great importance in the production and accumulation of aromas in mushrooms and fruits (Pott et al., 2020; Sun et al., 2020). The activation of amino acid degradation to generate TCA cycle acetyl‐CoA precursors and thus maintain energy production results in the accumulation of specific substrates for aroma formation (Pott et al., 2020).…”

Section: Resultsmentioning

confidence: 99%

“…Equivalent umami concentration (EUC) is an indication of the quantity of MSG that corresponds to the intensity of the umami taste, which is produced by several amino acids and 5′‐nucleotides (Sun et al., 2020). The EUC value was determined as reported by Yamaguchi et al (1971) and expressed as g of MSG 100 g −1 .…”

Section: Methodsmentioning

confidence: 99%

“…During energy transfer, phosphoric acid groups are removed from ATP, resulting in the production of adenosine diphosphate (ADP) and adenosine monophosphate (AMP) (Aghdam et al., 2018). Studies have shown that the umami taste can be attributed to AMP, which can also be synthesized from IMP (Sun et al., 2020). A previous study demonstrated that the biological characteristics of lychee fruit, including such processes as ripening, browning, or other indicators of senescence, are closely related to its energy metabolism (Wang et al., 2013).…”

Section: Introductionmentioning

confidence: 99%

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Relationship between flavor and energy status in shiitake mushroom (Lentinula edodes) harvested at different developmental stages

Liu

Song

et al. 2021

Journal of Food Science

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To understand the relationship between flavor and energy, the flavor, energy, and enzyme activity related to energy metabolism in shiitake mushrooms harvested at different developmental stages were investigated. The results indicated that the adenosine triphosphate level increased significantly in developing mushrooms and was strongly correlated with the fresh weight. The levels of equivalent umami concentration (EUC), total aroma compounds, energy charge, adenosine triphosphatase, cytochrome c oxidase, and succinic dehydrogenase varied with maturity. In addition, a strong correlation was observed between aroma compounds, EUC, and energy status (p < 0.05). Our results suggest that the unique flavor of developing shiitake mushroom is closely related to energy. The findings may provide a new strategy to improve the flavor of mushrooms by regulating their energy levels. Practical Application The unique flavor of shiitake mushroom, which has a significant impact on consumer preferences, is one of its key characteristics. This research paper provides a theoretical foundation for determining the optimal harvest period for shiitake mushrooms with high quality and a new strategy to improve the flavor of mushrooms by regulating their energy levels.

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Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Relationship between flavor and energy status in shiitake mushroom (Lentinula edodes) harvested at different developmental stages

Liu

Song

et al. 2021

Journal of Food Science

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“…Umami substances are naturally found in a variety of foods, including meat, cheese, seafood, vegetables, as well as in mushrooms [79]. Mushrooms are a natural source of umami compounds, such as free amino acids (glutamic and aspartic acids) and 5 -nucleotides such as 5 -guanosine monophosphate (5 -GMP), 5 -inosine monophosphate (5 -IMP), and 5 -xanthosine monophosphate [80,81]. According to Zhang et al [82], L-glutamic acid and its sodium salt could be considered umami agents since they show umami taste while 5 -ribonucleotides do not produce umami taste directly, thus being considered umami enhancers.…”

Section: Salt Replacermentioning

confidence: 99%

“…The ability of mushrooms to replace salt seems to depend not only on the species, growth conditions and storage, but also on the technological processes to prepare the ingredient. Blanching, a common pretreatment applied to the mushrooms to avoid un-wanted browning, has also been reported to modify the content of umami compounds with varied results [80]. According to Hu et al [31] the hot air drying method presented a better potential to produce umami concentration in Stropharia rugoso-annulata mushroom compared to natural air drying or vacuum freeze-drying.…”

Section: Salt Replacermentioning

confidence: 99%

Edible Mushrooms as a Natural Source of Food Ingredient/Additive Replacer

Rangel‐Vargas

Rodríguez

Domínguez

et al. 2021

Foods

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Although mushrooms have been exploited since ancient times because of their particular taste and therapeutic properties, the interest in edible species as a source of ingredients and bioactive compounds is recent. Their valuable nutritional contents in protein, dietary fiber and bioactive compounds make them ideal candidates for use in foods in efforts to improve their nutritional profiles. This trend is in line with the consumer’s growing demand for more plant-based foods. The present review paper explores different studies focused on the use of common edible mushrooms as an ingredient and additive replacer by using them in fresh, dried, or even extract forms, as meat, fat, flour, salt, phosphates, and antioxidant replacers. The replacement of meat, fat, flour, and salt by mushrooms from commercial species has been successful despite sensorial and textural parameters can be affected. Moderate concentrations of mushrooms, especially in powder form, should be considered, particularly in non-familiarized consumers. In the case of antioxidant and antimicrobial properties, results are variable, and more studies are necessary to determine the chemical aspects involved.

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A review on the edible mushroom as a source of special flavor: Flavor categories, influencing factors, and challenges

et al. 2023

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Edible mushrooms are highly valued for both their culinary and medicinal properties. Unlike traditional condiments, the complex flavor of mushrooms is not determined by a single component, but rather by the potential synergistic actions of several different components and chemical interactions. However, only a limited number of edible mushroom flavor compounds have been examined in detail, leading to an incomplete understanding of their overall flavor profile. To address this knowledge gap, it is necessary to conduct further scientific research on edible mushroom flavors to maximize their utilization. This review aims to provide a comprehensive overview of the flavor substances found in edible mushrooms, including both volatile and nonvolatile compounds, as well as the mechanisms by which various processing methods affect flavor. Additionally, we will explore the various factors that hinder the development of edible mushroom flavors and recommend strategies to further advance the technological and theoretical understanding of these unique and valuable food ingredients. In summary, by enhancing our understanding of the complex and unique flavor profile of edible mushrooms, we can better leverage their full potential as a valuable culinary and medicinal resource.

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Advances in umami taste and aroma of edible mushrooms

Cited by 193 publications

References 88 publications

Relationship between flavor and energy status in shiitake mushroom (Lentinula edodes) harvested at different developmental stages

Relationship between flavor and energy status in shiitake mushroom (Lentinula edodes) harvested at different developmental stages

Edible Mushrooms as a Natural Source of Food Ingredient/Additive Replacer

A review on the edible mushroom as a source of special flavor: Flavor categories, influencing factors, and challenges

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