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<p>Spore release, marking the initiation of mushroom taste quality deterioration, is associated with energy metabolism. To elucidate the role of energy status, shiitake mushrooms were subjected to different energy treatments (ATP and CCCP), and the dynamic changes in taste profile during spore release were monitored. The results indicated that ATP-treated mushrooms exhibited delayed postharvest spore release and enhanced umami and sweetness due to a sufficient energy supply. Notably, ATP-treated mushrooms demonstrated a higher umami perception intensity, as reflected in the highest equivalent umami concentration (EUC) (194.08 g MSG kg<sup>−1</sup>), the highest perceived umami intensity (PUI) (15.97), and higher electronic tongue scores. In contrast, carbonyl cyanide 3-chlorophenylhydrazone (CCCP)-treated mushrooms displayed the opposite effects due to insufficient energy levels. The relationship between energy status and taste quality during spore release was further examined using chemometric analysis. Additionally, eight taste compounds were putatively identified as key taste markers associated with different energy statuses using a random forest machine learning algorithm. These findings provide theoretical support for understanding the influence of energy status on taste quality variation and offer a novel strategy for evaluating taste quality during mushroom spore release.</p>

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Machine Learning Unveils Potential Taste Biomarkers Associated with Energy Status in Shiitake Mushrooms During Spore Release

  • 期刊论文

  • 发表日期：

    2025年4月11日

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  • Rongrong Xia,
  • Heran Xu,
  • Hongli Ren,
  • Hafiz A. R. Suleria,
  • Yitong Qiao,
  • Zhenshan Hou,
  • Yunting Li,
  • Yafei Wang,
  • Song Pan,
  • Guang Xin

摘要

Spore release, marking the initiation of mushroom taste quality deterioration, is associated with energy metabolism. To elucidate the role of energy status, shiitake mushrooms were subjected to different energy treatments (ATP and CCCP), and the dynamic changes in taste profile during spore release were monitored. The results indicated that ATP-treated mushrooms exhibited delayed postharvest spore release and enhanced umami and sweetness due to a sufficient energy supply. Notably, ATP-treated mushrooms demonstrated a higher umami perception intensity, as reflected in the highest equivalent umami concentration (EUC) (194.08 g MSG kg−1), the highest perceived umami intensity (PUI) (15.97), and higher electronic tongue scores. In contrast, carbonyl cyanide 3-chlorophenylhydrazone (CCCP)-treated mushrooms displayed the opposite effects due to insufficient energy levels. The relationship between energy status and taste quality during spore release was further examined using chemometric analysis. Additionally, eight taste compounds were putatively identified as key taste markers associated with different energy statuses using a random forest machine learning algorithm. These findings provide theoretical support for understanding the influence of energy status on taste quality variation and offer a novel strategy for evaluating taste quality during mushroom spore release.