Formulation of Umami Seasoning Based on Oyster Mushroom (Pleurotus ostreatus) and Button Mushroom (Agaricus bisporus) Containing Amino Acids and Directions for Further Development: A Preliminary Study

10.6578/TJACFS.202309_61(3).0001

Joko Hermanianto；Ditta Hakha Soleha；Elis Nina Herliyana

CATA Analysis ； Mushroom-based Seasoning ； Plant-based Umami ； Preliminary Study

臺灣農業化學與食品科學

61卷3期（2023 / 09 / 01）

111 - 118

英文

Mushrooms are an edible source of plant-based protein with distinctive flavors and can be developed into the dried seasoning. The research method consists of mushroom drying and powdering, product formulation, sensory analysis, and nutritional profile determination. Research was conducted using two factorial Randomized Complete Block Design (RCBD). The acceptance test result showed that formula 1 accounted for the highest acceptance score, containing 70% mushroom powder and 30% spice condiment. Check-All-That-Apply (CATA) analysis was conducted to obtain the key drivers liking of the product compared with market product (Brand T and Brand W). In this research, some sensory attributes such as umami, salty, garlic, mushroom scent and sweet spicy attributes drive the preference which could be used as potential directions for product improvement. The final product contained 15 kinds of amino acids mainly L-Glutamic acid and L-Aspartic acid suspected to help build the overall product flavor.

1. Alam, N.,Amin, R.,Khan, A.,Ara, I.,Shim, M. J.,Lee, M. W.,Lee, T. S.(2018).Nutritional analysis of cultivated mushrooms in Bangladesh-Pleurotus Ostreatus, Pleurotus Sajor-caju, Pleurotus Florida and Calocybe Indica.Mycobiology,36,228-232.
2. Ardyanto, T. D.(2004).MSG dan kesehatan: sejarah, efek, dan kontroversinya.Inovasi,1(51),52-56.
3. Ares, G.,Dauber, C.,Fernandez, E.,Gimenez, A.,Varela, P.(2014).Varela: Penalty analysis based on CATA questions to identify drivers of liking and directions for product reformulation.Food Quality and Preference,32a,65-76.
4. Association of Official Agricultural Chemists. Microchemical determination of nitrogen (AOAC 960.52). AOAC, Rockville, Maryland (2000). http://www.eoma.aoac.org/methods/info.asp?ID=43039.
5. Association of Official Agricultural Chemists. Loss on drying (moisture) in sugars (AOAC 925.45). AOAC, Rockville, Maryland (1999). http://www.aoacofficialmethod.org/index.php?main_page=product_info&products_id=311.
6. Bachmanov, A. A.,Li, X.,Glendinning, J. I.,Manita, S.(2016).Genetics of amino acid taste and appetite.Advamce in Nutrition,7,806S-822S.
7. Badan Standardisasi Nasional. Cara Uji Makanan dan Minuman (SNI 01-2891-1992). (23.07.2019) (1992). https://www.slideshare.net/Fitrijasmineandriani/sni-01-28911992-cara-uji-makanan-minuman.
8. Chirinang, P.,Intarapichet, K.(2009).Intarapichet: Amino acids and antioxidant properties of the oyster mushrooms, Pleurotus ostreatus and Pleurotus sajor-caju.ScienceAsia,35(2009),326-331.
9. Cochran, W. G.(1950).The comparison of percentages in matched samples.Biometrika,37,256-266.
10. Larmkie, H. L.,Johnson, P. T.,Obodai, M.,Blay, A. M. Y.,Simons, C.,Dzomeku, M.(2018).Sensory attributes of three edible tropical mushrooms and their use in formulating food products for children 2-5 years old.Internasional Journal of Nutrition and Food Science,7(3),100-109.
11. Litchfield, J. H.(1967).Litchfield: Morel mushroom mycelium as a foodflavoring material.Biotechnology and Bioengineering,9,289-304.
12. Mattila, P.,Salo-Väänänen, P.,Könkö, K.,Aro, H.,Jalava, T.(2002).Basic composition and amino acid contents of mushrooms cultivated in Finlandia.Journal of Agricultural and Food Chemistry,50(22),6419-6422.
13. Meyners, M.,Castura, J. C.,Thomas, C. B.(2013).Existing and new approaches for the analysis of CATA data.Journal Food Quality and Preference,30(2),309-319.
14. Ministry of Agricultural Republic of Indonesia: Laporan Tahunan Kementerian Pertanian Tahun 2015. KEMENTAN, Jakarta, Indonesia (2015). https://sakip.pertanian.go.id/admin/tahunan/lap%20tahunan%20kementan.pdf.
15. Moliszewska, E.(2014).Mushroom flavour.Folia Biologica et Oecologica,10,80-88.
16. Muhandri, T.,Yulianti, S. D.,Herliyana, E. N.(2017).Karakteristik pengeringan jamur tiram (Pleurotus ostreatus var. Florida) menggunakan pengering tipe fluidized bed dryer.Agritech,37(4),420-427.
17. Nollet, L. M. L.(1996).Handbook of food analysis.New York, USA:Marcel Dekker.
18. Phat, C.,Moon, B.,Lee, C.(2016).Evaluation of umami taste in mushroom extracts by chemical analysis, sensory evaluation, and an electronic tongue system.Food Chemistry,192,1068-1077.
19. Plaehn, D.(2012).CATA penalty/reward.Food Quality and Preference,24,141-152.
20. Pramudya, R. C.,Seo, H. S.(2018).Using Check-AllThat-Apply (CATA) method for determining product temperature-dependent sensory-attribute variations: a case study of cooked rice.Food Research International,105,724-732.
21. Sanon, E.,Ouédraogo, J. C. W.,Ilboudo, S.,Guissou, M. K. L.,Guissou, P. I.,Sankara, P.(2017).Phytochemical screening and amino acids analysis of mushrooms from Burkina Faso.African Journal of Biotechnology,16(24),1338-1344.
22. Waters Corporation(2012).ACQUITY UPLC H-class and H-class bio amino acid analysis.Manchester, UK:Micromass UK Ltd..