Determination of umami compounds in edible fungi and evaluation of salty enhancement effect of Antler fungus enzymatic hydrolysate

• Published in: Food chemistry 2022-09, Vol.387, p.132890-132890, Article 132890
• Main Authors: Yang, Fan, Lv, Shi, Liu, Ye, Bi, Shuang, Zhang, Yu
• Format: Article
• Language: English
• Subjects: Amino Acids - pharmacology; Animals; Antler fungus; Antlers - metabolism; Electronic tongue; Equal umami concentration; food chemistry; Fungi - metabolism; hydrolysates; ingredients; Nucleotides; saltiness; Salty taste; sensory evaluation; Sodium Chloride - pharmacology; synergism; Taste; umami; Umami taste
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2022.132890

[Display omitted] •Antler fungus had the highest umami taste intensity.•Umami amino acids and nucleotides enhanced the salty intensity of NaCl.•Antler fungus enzymatic hydrolysate increased the salty intensity of NaCl. The demand for low-salt foods is increasing due to their health benefits. Umami is known to enhance salty, and a large amount of umami components have been identified in edible fungi. 5′-nucleotides and umami amino acids from nine species of edible fungi were quantified. The equal umami concentration (EUC) in nine edible fungi was within the range of 37.7–1317.72 g MSG/100 g, and umami intensity as determined by electronic tongue and sensory evaluation was within the range of 11.22–13.53 and 2.85–5.55, respectively. Antler fungus had the highest umami intensity. Umami amino acids and nucleotides could increase salty intensity of NaCl at medium and high concentrations. The enzymatic hydrolysate of Antler fungus at higher concentrations could more effectively enhance salty taste of NaCl at lower concentration. This synergistic effect between umami and salty indicates that Antler fungus can potentially be used as an ingredient in low-salt foods.