摘要
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.
