Research advances in mushroom umami: substance characteristics, multidimensional attributes, umami peptide screening, and umami assessment.

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 evalua

SUBMITTER: Wang X 

PROVIDER: S-EPMC12513325 | biostudies-literature | 2025

REPOSITORIES: biostudies-literature