Effect of mushroom root fermentation broth on the umami taste and nutrients of Flammulina velutipes

Wang, Zijian; Bao, Xiujing; Xia, Rongrong; Hou, Zhenshan; Feng, Yao; Pan, Song; Zhu-qing, Huang; Xin, Guang

doi:10.1016/j.jfutfo.2022.09.010

Cited by 6 publications

(4 citation statements)

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“…Umami taste is a key factor in evaluating the quality of mushrooms as well as food products sourced from mushrooms because umami taste influences consumer choice [14], [15]. Raw materials that are used as natural flavoring spices such as mushrooms, fish and chicken mainly contain amino acids, especially glutamic acid and volatile compounds that act as umami flavorers [16].…”

Section: Natural Flavoringmentioning

confidence: 99%

“…Mushrooms are an integral part of the normal human diet and lately, the amount of their consumption has increased considerably, including a wide array of species [24]. Edible mushrooms are considered a good source of free amino acids, which give a strong umami taste and a pleasant sweetness [15,25]. Mushrooms do not have a long shelf life and only last 2-3 days after being harvested [26] so they need further processing such as flavoring.…”

Section: Flavoring Raw Materials From Mushroomsmentioning

confidence: 99%

“…There are various types of mushrooms that can be used as natural flavoring raw materials and are safe for consumption and have an umami taste, namely shiitake mushrooms, white oyster mushrooms. [27][28][29].…”

Section: Flavoring Raw Materials From Mushroomsmentioning

confidence: 99%

“…Mushrooms have a lot of protein, fat, carbohydrates, vitamins, minerals, fiber and contain amino acids, especially glutamic acid which can provide an umami taste so that it can be used as a natural flavoring. Oyster mushroom (Pleurotus ostreatus) has a glutamic acid content of 53.3 g/ 100 g and has a protein content of 10.5-44% [15]. The protein content in mushrooms is higher than rice, even cow's milk [30].…”

Section: Flavoring Raw Materials From Mushroomsmentioning

confidence: 99%

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Review: Utilization of Mushrooms, Fish and Chicken as a Source of Natural Flavoring in Foods

Jannah,

Dirpan

2024

BIO Web Conf.

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Flavoring spices play an important role in the culinary world by enhancing the taste, aroma, and color of food. Generally, the flavorings used are synthetic flavorings that are not derived from nature but from chemical processes, while natural flavorings derived from animals and plants are very less used. There are many types of animal and vegetable raw materials such as mushrooms, fish and chicken that can be used as flavorings. Each type of raw material has a different flavor, aroma, texture and nutritional content. The purpose of writing this article is to enrich information about various types of natural seasonings and help consumers choose flavorings that suit their tastes and nutritional needs. Mushroom-based flavorings provide a delicious taste with a distinctive natural aroma, while fish-based ingredients provide a unique touch of flavor and chicken-based ingredients provide a deep savory taste. Mushroom, fish and chicken-based flavorings have amino acid components, especially high glutamic acid, which can provide umami flavor to dishes and be used as a natural flavoring. Processing with various conventional, enzymatic and fumigation extractions has potential as a natural flavoring processing method. The use of mushrooms, fish and chicken can reduce dependence on the use of synthetic flavorings.

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Section: Natural Flavoringmentioning

confidence: 99%