Advances in umami taste and aroma of edible mushrooms

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. Scope and approach: In this review, traditional umami components, novel umami peptides, and aroma compounds are discussed, as well as the perception of umami taste and aroma. Based on a combination of human sensory evaluation and instrumental analysis, changes in the composition of these components in edible mushrooms are summarized, and the metabolic pathways and biochemical reactions involved in these changes are also discussed. Key findings and conclusions: The umami taste and aroma of edible mushrooms were closely related to nucleotide metabolism, amino acid metabolism, fatty acid metabolism, and the Maillard reaction. Umami peptides and the synergy between these compounds contribute to overall umami taste. There are differences in umami taste and aroma between cultivated and wild mushrooms. The selection of processing and storage techniques is, therefore, based on the established demand for umami taste and aroma of edible mushrooms.