The impact of roasting and steaming on savory flavors contributed by amino acids, 5′-nucleotides, and volatiles in Agaricus bisporus mushrooms

Mushrooms have been used to enhance meat flavor, although studies regarding cooking approach and mushroom type impact on savory flavors are limited. This study aimed compare taste-related compounds (free amino acids 5′-nucleotides) volatile aromas in raw, steamed, roasted white crimini Agaricus bisporus mushrooms. Using gas chromatography–mass spectrometry (GC–MS) high-performance liquid chromatography–ultraviolet detection (HPLC–UV), 22 free were quantified. Glu (umami taste) was the most dominant acid both raw cooked crimini, while Asp content much lower. These mushrooms also contained all essential other sweet- bitter-related acids. Five 5′-nucleotides quantified using HPLC–UV, with 5′-GMP being dominant, followed by 5′-CMP 5′-UMP (tasteless). Cooking significantly decreased 7-14 times 3-8 times. GC–MS identified 125 volatiles total, only around 45 of those presenting increased almost number quantity (20–68 times). Variety difference minimal for 5′-nucleotides, whereas it more obvious volatiles. results demonstrated how impacted acids, volatiles, providing evidence flavor changes due cooking.