Contributions of non-volatile and volatile compounds to the umami taste and overall flavour of shiitake mushroom extracts and their application as flavour enhancers in cooked minced meat

A sensory discrimination test showed that the lower temperature extract was perceived to have less umami taste than the higher temperature extract (p = 0.048). Incorporating the 70 °C shiitake extract into minced meat formulations led to significantly higher levels of savoury tasting 5′-ribonucleotides in the cooked meat but no significant difference in umami perception.