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<p><i>Boletus edulis</i>, a nutritionally valuable mushroom, is mainly consumed fresh or dried but lacks diversified processing, limiting its use in value-added products like seasonings. This study investigated the effects of the Maillard reaction (MR) on the flavor and structural properties of <i>Boletus edulis</i> hydrolysates (BEHs) using non-targeted metabolomics (LC-MS/MS), free amino acids, 5′-nucleotides, electronic tongue, sensory evaluation, and spectroscopic analyses, concurrently assessing their antioxidant and hypoglycemic functions. The results demonstrated that MR treatment decreased the contents of umami and sweet-taste amino acids in BEHs, while significantly increasing the content of total amino acids and umami nucleotides(5′-IMP, 5′-GMP, 5′-AMP). Concurrently, MR induced the formation of sulfur containing compounds in BEHs, imparting a more complex aroma and intensified umami characteristics. LC-MS/MS revealed MR promoted the generation of soluble sugars, small molecular weight peptides, and flavonoids in BEHs. Electronic tongue analysis and sensory evaluation confirmed that the enhancement of umami, caramel flavor, saltiness, and meaty taste in MR-treated BEHs was caused by MR, while MR also reduced the bitterness of BEHs. Furthermore, MR enhanced the antioxidant capacity of BEHs. The results of this research establish a theoretical foundation for the deep processing of <i>Boletus edulis</i> and other edible mushroom species.</p>

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Effect of Maillard reaction on flavor characteristics and biological activity of Boletus edulis hydrolysates

  • 期刊论文

  • 发表日期：

    2025年6月9日

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  • Meilin Tang,
  • Lijia Zhang,
  • Hongyu Li,
  • Zhengfeng Fang,
  • Wenjuan Wu,
  • Zheng Zeng,
  • Fahad Al-Asmari,
  • Jaza Maqbl Alshammari,
  • Lili Wang,
  • Yuntao Liu

摘要

Boletus edulis, a nutritionally valuable mushroom, is mainly consumed fresh or dried but lacks diversified processing, limiting its use in value-added products like seasonings. This study investigated the effects of the Maillard reaction (MR) on the flavor and structural properties of Boletus edulis hydrolysates (BEHs) using non-targeted metabolomics (LC-MS/MS), free amino acids, 5′-nucleotides, electronic tongue, sensory evaluation, and spectroscopic analyses, concurrently assessing their antioxidant and hypoglycemic functions. The results demonstrated that MR treatment decreased the contents of umami and sweet-taste amino acids in BEHs, while significantly increasing the content of total amino acids and umami nucleotides(5′-IMP, 5′-GMP, 5′-AMP). Concurrently, MR induced the formation of sulfur containing compounds in BEHs, imparting a more complex aroma and intensified umami characteristics. LC-MS/MS revealed MR promoted the generation of soluble sugars, small molecular weight peptides, and flavonoids in BEHs. Electronic tongue analysis and sensory evaluation confirmed that the enhancement of umami, caramel flavor, saltiness, and meaty taste in MR-treated BEHs was caused by MR, while MR also reduced the bitterness of BEHs. Furthermore, MR enhanced the antioxidant capacity of BEHs. The results of this research establish a theoretical foundation for the deep processing of Boletus edulis and other edible mushroom species.