Fortification of Soy Sauce with Mixed Volvariella volvacea and Lentinula edodes Extracts: Effects on Antioxidant Activity and Sensory Quality

Abstract Edible mushroom extracts are promising functional food ingredients, but their incorporation into fermented condiments must preserve sensory quality. This study evaluated blends of Volvariella volvacea and Lentinula edodes extracts in soy sauce. Practical extraction conditions were screened by single-factor experiments, and concentrates were blended at V:L volume ratios of 1:3, 2:2, and 3:1 before addition to soy sauce at 2% (v/v). The 3:1 formulation (M3) had the highest measured total saccharide content (47.16 g/100 mL) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging activity (29.18%). Total phenolic content was numerically highest in M3 (472.85 mg/L) but did not differ significantly among formulations. M3 DPPH activity was 57.8% higher than that of the control. Compared with the control, M3 showed higher electronic-tongue responses for umami and saltiness and lower responses for sourness and astringency. Sensory evaluation likewise gave M3 the highest cumulative umami (41) and saltiness (55) scores and the lowest sourness score (7), while retaining a clear soy sauce-like aroma and a moderate mushroom note. Principal component analysis separated M2 and M3 from the control, and exploratory kernel alignment showed the strongest formulation-level agreement between the electronic-tongue and selected sensory patterns. These findings support a V. volvacea -rich blend as a mushroom-derived functional ingredient for soy sauce, although antioxidant evidence remains limited to an in vitro chemical assay.