Characterization of Taste Quality of Mushroom and Meat Stewed Dishes and Construction of the Evaluation Model

In order to investigate the taste characteristics of stewed different mushrooms with different meats and develop a scientific method to evaluate the taste quality, the taste compounds, including amino acids and nucleotides, the value of equivalent umami concentration (EUC), the sensory evaluation were analyzed in six types of mushrooms (Termitomyces albuminosus, Hypsizygus marmoreus, Pleurotus eryngii, Boletus edulis, Pleurotus ostreatus and Lentinula edodes) stewed with three types of livestock and poultry meat (chicken, pork, and beef). Analytic hierarchy process (AHP) was utilized to calculate an overall taste score. An evaluation model was established based on the overall taste and sensory evaluation scores. Results showed that stewed Lentinula edodes with beef had the highest content of umami amino acids and the value of EUC, with a rich mouthfeel and delicious taste, achieving the highest overall taste score of 0.6830. In contrast, stewed Pleurotus eryngii with pork had the lowest overall taste score of 0.2280, presenting poor taste perception, although neither the taste content nor the EUC values were the lowest of all the cuisines. Therefore, in the cuisines stewed different mushrooms with different meats, the content of a single type of taste compound or taste evaluation index could not reflect the actual taste characteristics. A significant correlation between the overall taste score and sensory evaluation score was obtained. The taste evaluation model with a regression equation of y=10.82x+0.75, R2=0.920>0.9, indicating that the model could serve as an effective tool for evaluating the taste quality and sensory characteristics of mushroom and meat stewed cuisines. The research results provide the theoretical basis for improving and enhancing the taste quality of industrial stewed cuisines and also offer a new insight for evaluating the taste quality.