Advances in umami taste and aroma of edible mushrooms

Publication date: Available online 23 December 2019Source: Trends in Food Science &TechnologyAuthor(s): Li-bin Sun, Zhi-yong Zhang, Guang Xin, Bing-xin Sun, Xiu-jing Bao, Yun-yun Wei, Xue-mei Zhao, He-ran XuAbstractBackgroundEdible mushrooms have been used as food and medicine materials for thousands of years, and the yield of cultivatable edible mushrooms has increased in recent years. The increased consumption of edible mushrooms is not only due to their nutritional value, but also to their unique taste and specific flavor. As consumer awareness of food sensory qualities increases, umami taste and aroma have become important factors affecting consumer choices. There are many factors affecting umami taste and aroma of edible mushrooms, such as cultivation conditions, species, maturity, grading, parts of mushrooms, and processing and storage methods. However, the mechanisms underlying the variations in umami taste and aroma components of different mushrooms are still unclear.Scope and approachIn this review, traditional umami components, novel umami peptides, and aroma compounds are discussed, as well as the perception of umami taste and aroma. Based on a combination of human sensory evaluation and instrumental analysis, changes in the composition of these components in edible mushrooms are summarized, and the metabolic pathways and biochemical reactions involved in these changes are also discussed.Key findings and conclusionsThe umami taste and aroma of edible mushrooms ...
Source: Trends in Food Science and Technology - Category: Food Science Source Type: research

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