Non-volatile taste active compounds and umami evaluation of Agrocybe aegerita hydrolysates derived using different enzymes

Abstract

Agrocybe aegerita is widely popular for its umami taste. This study utilized five enzymes to hydrolyze the non-volatile taste active compounds extracted from A. aegerita, including inorganic ions, organic acids, soluble sugars, free amino acids, 5′-nucleotides, and small peptides. The taste activity value (TAV) was used to measure the non-volatile taste active components, while the synergistic effects of umami were determined using equivalent umami concentration (EUC). The results showed that the protamex-treated hydrolysate had the highest umami sensory score (7.03) and EUC value (1039.475 ± 2.673) with the most low-molecular-weight peptides (<1 KDa) and soluble sugars, conferring the best overall flavor characteristics. Furthermore, a positive correlation was found between the EUC values and umami sensory scores and acceptability. Overall, the results showed that the protamex-treated A. aegerita hydrolysate had the highest umami taste and acceptability. Thus, this study provides more information for further studies on the umami compounds of A. aegerita and a theoretical basis for the development and utilization of A. aegerita as a condiment.