Potential effect of key aroma-active compounds identified from fried white mushrooms (Agaricus bisporus L.) on saltiness perception

Odor–induced saltiness enhancement has become an effective way of reducing salt consumption, as recommended for health purposes, without compromising consumer acceptability. In this study, the odorants in fried white mushrooms were investigated using solvent-assisted flavor evaporation, chromatography–mass spectrometry, and gas chromatography–olfactometry. A total of 40 odorants were identified, with 27 exhibiting relative odor activity values ≥0.1. Among them, 8 compounds were considered relating to saltiness by gas chromatography–olfactometry/associated taste analysis. Sensory analysis revealed that 2,5-dimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine, 3-(methylthio)propanal, and 1-octen-3-one significantly enhanced the saltiness perception of 0.3 % NaCl solution ( p  < 0.05). The electroencephalography confirmed compared with NaCl solution (0.3 %), the brain response energy values were increased significantly by adding 3-(methylthio)propanal and 1-octen-3-one ( p  < 0.05). This research explored the possibilities of mushroom-derived odorants in enhancing perceived saltiness and provided methodological supports for odor-induced taste enhancement research.