Abstract
To elucidate the feasibility of applying the Maillard reaction (MR) to the development of Lentinula edodes umami seasoning, this study quantitatively analyzed the main umami substances in the products and evaluated their sensory quality. Simultaneously, the rheology, thermal stability, zeta potential, and particle size of the products were also studied. The results indicated that after the MR, the content of umami amino acids in Lentinula edodes hydrolysates (LEHs) decreased from 17.72 mg/g to 12.70 mg/g, while the content of umami nucleotides increased from 0.61 mg/g to 1.36 mg/g. The equivalent umami concentration of MR products was high, at 293.84 ± 11.05 g MSG/100 g. Taste activity value indicated that 5'-GMP, Asp, and Glu were the key umami substances. MR increased the umami sensory score, particle size, absolute zeta potential, and viscosity of LEHs, and altered their thermal stability. These results support the application of MR in the mushroom umami seasoning.