Advances in umami taste and aroma of edible mushrooms

摘要

Background: Edible mushrooms have been used as food and medicine materials for thousands of years, and the yield of cultivatable edible mushrooms has increased in recent years. The increased consumption of edible mushrooms is not only due to their nutritional value, but also to their unique taste and specific flavor. As consumer awareness of food sensory qualities increases, umami taste and aroma have become important factors affecting consumer choices. There are many factors affecting umami taste and aroma of edible mushrooms, such as cultivation conditions, species, maturity, grading, parts of mushrooms, and processing and storage methods. However, the mechanisms underlying the variations in umami taste and aroma components of different mushrooms are still unclear.