Research advances in mushroom umami: substance characteristics, multidimensional attributes, umami peptide screening, and umami assessment
Xianpu Wang, Honggao Liu, Jieqing Li, Yuanzhong Wang
Abstract
Mushrooms have become an indispensable food worldwide due to their high nutritional value and unique flavor profile, with umami being their most distinctive taste characteristic.This article introduces various umami substances in mushrooms and their characteristics, including proteins, umami peptides, amino acids, organic acids, and 5'-nucleotides. And reviewing umami receptors and umami synergy. In addition, we summarized various factors affecting the umami of mushrooms, focusing on various processing methods and storage methods, among others. The process of screening and identification of mushroom umami peptides is summarized, including machine learning and molecular docking, which are effective methods for high-throughput screening of umami peptides, as well as a variety of taste evaluation methods that have been applied to the evaluation of umami. For mushrooms, more attention should be paid to umami peptides and intrinsic factors influencing umami taste in the future, which will help the development of mushroom food products.