Sautéing and roasting effect on free amino acid profiles in portobello and shiitake mushrooms, and the effect of mushroom- and cooking-related volatile aroma compounds on meaty flavor enhancement

Using mushroom to enhance meaty flavor is a common culinary practice; however, nutrition and taste studies associated with amino acid changes during cooking are limited, aroma's enhancement of has not been verified. This study aimed 1) investigate free profile in raw, sautéed, roasted portobello shiitake, 2) if certain volatiles from preparation could increase flavor. A total 23 acids, including all 9 essential, were quantified using gas chromatography-mass spectrometry high-performance liquid chromatography. Both methods caused significant (p ≤ 0.05) loss, while variety significantly impacted most contents. The following 8 solutions served 82 participants: blank (basic ingredients), control (blank flavor), three aroma blocks (control mushroom-like, roasted, grilled flavors) at two intensity levels. solution showed higher umami than the blank. Compared blank, increased acceptance, overall taste; mushroom-like did show enhancement. Meaty was mainly driven by salty, umami, sweet tastes as well thickness mouthfeel. demonstrates how application impacts content can be enhanced compounds derived non-animal sources.