The impact of roasting and steaming on savory flavors contributed by amino acids, 5′-nucleotides, and volatiles in Agaricus bisporus mushrooms

Mushrooms have been used to enhance meat flavor, although studies regarding cooking approach and mushroom type impact on savory flavors are limited. This study aimed to compare taste-related compounds (free amino acids and 5′-nucleotides) and volatile aromas in raw, steamed, and roasted white and crimini Agaricus bisporus mushrooms. Using gas chromatography–mass spectrometry (GC–MS) and high-performance liquid chromatography–ultraviolet detection (HPLC–UV), 22 free amino acids were quantified. Glu (umami taste) was the most dominant amino acid in both raw and cooked white and crimini, while Asp (umami taste) content was much lower. These mushrooms also contained all essential amino acids and other sweet- and bitter-related amino acids. Five 5′-nucleotides were quantified using HPLC–UV, with 5′-GMP (umami taste) being the most dominant, followed by 5′-CMP and 5′-UMP (tasteless). Cooking significantly decreased free amino acids by 7-14 times and 5′-nucleotides by 3-8 times. GC–MS identified 125 volatiles in total, with only around 45 of those presenting in raw mushrooms. Cooking increased almost all volatiles by number and quantity (20–68 times). Variety difference was minimal for free amino acids and 5′-nucleotides, whereas it was more obvious for volatiles. These results demonstrated how cooking impacted mushroom free amino acids, 5′-nucleotides, and volatiles, providing evidence for mushroom savory flavor changes due to cooking. • 125 volatiles, 22 free amino acids, and five 5′-nucleotides were quantified in raw and cooked A. bisporus. • Cooking caused significant dry basis loss of free amino acids and 5′-nucleotides. • Cooking caused significant increases in volatile numbers and quantity. • Cooking method was more impactful than mushroom variety difference on flavor composition.