Development of mushroom protein hydrolysate as flavour enhancer: its physicochemical properties and sensory acceptability

The increasing demand for natural and healthier flavour alternatives has spurred interest in mushroom protein hydrolysates (MPH) as potential substitutes for monosodium glutamate (MSG). This study developed MPH from Agaricus bisporus and Pleurotus ostreatus using bromelain enzyme and evaluated their physicochemical properties and flavour-enhancing potential. The hydrolysates were characterized based on degree of hydrolysis (DH), moisture, crude protein, ash, pH, colour analysis, amino acid composition using High-Performance Liquid Chromatography (HPLC) with a fluorescence detector together with amino acid column and identification of volatile compounds using gas chromatography-mass spectrometry (GCMS). Additionally, their sensory acceptability was evaluated by incorporating different concentrations (3% and 5%) of MPH into chicken soup formulations. A 9-point hedonic scale was used to assess consumer perception in terms of colour, aroma, umami, saltiness, aftertaste and overall acceptability. The results revealed that A. bisporus hydrolysate demonstrated a significantly higher degree of hydrolysis, crude protein, ash and total amino acids compared to P. ostreatus. Notably, A. bisporus contained higher levels of flavouractive amino acids such as glutamic acid and aspartic acid, indicating greater umami potential. However, sensory evaluation showed that MSG remained the most preferred. Among the mushroom hydrolysates, P. ostreatus at 3% concentration had the highest overall acceptability suggesting its suitability as a natural flavour enhancer in soup products. The novelty of this research lies in its comparative analysis of two mushroom species for hydrolysate development using enzymatic hydrolysis. Its significance is reflected in the potential application of MPH as a clean-label alternative to synthetic additives, contributing to healthier food innovation.