Effect of microwave-assisted extraction on quality and taste profiles of crude extracts from split gill mushroom

Split gill mushroom ( Schizophyllum commune ) is an edible mushroom valued for its nutritional content, umami taste, and protein. This study aimed to investigate the effects of temperature (80, 100, and 120 °C) and time (2, 6, and 10 min) on the microwave-assisted extraction of split gill mushroom, focusing on the liquid crude mushroom extract and its nutritional compounds, 5′-nucleotides, and free amino acids. Principal component analysis of all characteristics of the crude extract with 83.65 % explanation of variance revealed two distinct clusters: low-temperature extraction (80 °C and 100 °C) cluster and high-temperature extraction (120 °C) cluster. Microwave-assisted extraction at 80 °C and 100 °C enhanced the extraction of umami compounds, free amino acids, protein, and reducing sugar, resulting in high umami, bitterness, and sweetness (from E-tongue analysis) of the crude mushroom extract. The highest equivalent umami concentration (196,762.14 g/100g) was obtained from microwave-assisted extraction with a 1:4 ratio of mushroom to deionized water at 80 °C for 10 min. The extract from the high-temperature cluster was characterized by high polymerization, carbohydrate, darkness, sourness, and saltiness. Therefore, microwave-assisted extraction is recommended as the potential process for producing taste enhancers from split gill mushrooms while extracting essential substances, including proteins, carbohydrates, and taste compounds. • Microwave-assisted extraction (MAE) showed promise for split gill mushroom extraction. • PCA classified mushroom extract characteristics into two distinct groups. • MAE at low temperature boosted nutrition, umami, and sweetness in the extract. • MAE at high temperature increased polymerization, enhancing salty and sour tastes. • Optimizing MAE conditions yielded an extract with the desired taste enhancement.