ReviewCurrent research in food science2025
Research advances in mushroom umami: substance characteristics, multidimensional attributes, umami peptide screening, and umami assessment.
Review in Current research in food science, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
7 citing papers in PubMed.
- Nitrogen Source Screening on Agar Medium Followed by Submerged Cultivation of Pleurotus albidus Mycelium for Nutritional and Amino Acid Characterization.Current microbiology · 2026Article
- Physicochemical, Structural, and Nutritional Properties of Termite Mushroom-Fortified Tofu and Its Antioxidant Activity During In Vitro Digestion.Foods (Basel, Switzerland) · 2026Article
- Genomic and Metabolomic Comparisons Provide New Insights into Plant Cell Wall Degradation, Mating Diversity and Secondary Metabolites in Brown and White CommercialInternational journal of molecular sciences · 2026Article
- Discovery and Validation of Novel Umami Peptides from Traditional Broad Bean Paste (Doubanjiang).Foods (Basel, Switzerland) · 2026Article
- Metabolomics Analysis Based on UHPLC-Q-TOF-MS/MS to DiscriminateFoods (Basel, Switzerland) · 2026Article
- Discovery of sunflower-derived umami peptides via machine learning and molecular dynamics simulation of their interactions with the T1R1/T1R3 receptor.Frontiers in nutrition · 2026Article
- Physicochemical Properties and Sensory Quality of Marine Plant-Based Seasoning From Red Seaweed (International journal of food science · 2026Article
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Mushrooms have become an indispensable food worldwide due to their high nutritional value and unique flavor profile, with umami being their most distinctive taste characteristic.This article introduces various umami substances in mushrooms and their characteristics, including proteins, umami peptides, amino acids, organic acids, and 5'-nucleotides. And reviewing umami receptors and umami synergy. In addition, we summarized various factors affecting the umami of mushrooms, focusing on various processing methods and storage methods, among others. The process of screening and identification of mushroom umami peptides is summarized, including machine learning and molecular docking, which are effective methods for high-throughput screening of umami peptides, as well as a variety of taste evaluation methods that have been applied to the evaluation of umami. For mushrooms, more attention should be paid to umami peptides and intrinsic factors influencing umami taste in the future, which will help the development of mushroom food products.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.