Analysis of umami taste substances of morel mushroom (Morchella sextelata) hydrolysates derived from different enzymatic systems

Abstract Seven enzyme groups were applied to hydrolyze broken fruiting bodies of morel mushroom (Morchella sextelata) to extract umami substances. Physical-chemical properties, as well as compositions and concentrations of quintessential umami compounds of morel hydrolysates were analyzed. Electronic tongue and electronic nose were used to evaluate the sensory characteristics. The results suggested that peptides below 3 kDa showed the highest correlation with umami taste. Morel hydrolysate obtained from Neutrase-Flavourzyme (NF) combination contained the most contents of small peptides (