Sensory Flavor Profile of Split Gill Mushroom (Schizophyllum commune) Extract and Its Enhancement Effect on Taste Perception in Salt Solution and Seasoned Clear Soup.

Abstract

Edible mushroom has attracted increasing attention as a natural flavor enhancer. This research studied sensory flavor profiles and identified umami taste-related compounds in split gill mushroom extract (SGME) using descriptive analysis and chemical analysis, respectively. The effects of SGME on taste enhancement as perceived by trained descriptive panelists and general consumers were evaluated in salt solutions and clear chicken soups. The results showed that SGME had mushroom, bitter aromatic, dark brown, meaty, and musty flavor notes and salty and umami tastes. Glutamic acid, aspartic acids, adenosine 5'-monophosphate (5'-AMP), and guanosine 5'-monophosphate (5'-GMP) contributed to SGME's umami taste. As perceived by trained panelists, saltiness enhancement caused by SGME in aqueous solutions occurred only at relatively low salt concentrations (0.3 and 0.5%), while its umami enhancement effect was more pronounced. When SGME was added into reduced-salt seasoned clear chicken soups, it helped to enhance both the salty and umami tastes of the soups. The 20-31.25% reduced-salt soups with 12.5% of SGME were rated as salty as (p > 0.05) the control soup with regular salt content as perceived by both trained panelists and general consumers. The results suggest that SGME could be used as a natural flavor enhancer in the development of reduced-salt foods.