This project aims to extract umami flavor from mushroom waste. Umami is a savory taste commonly associated with Mono Sodium Glutamate. The extracted flavor can be used as a natural flavor enhancer in various food products. The project involves identifying flavor compounds, developing an extraction method, and evaluating the sensory properties of the extracted concentrate. Additionally, it will assess the economic feasibility of the process and explore potential applications in the food industry. By effectively utilizing mushroom waste, this project contributes to a more sustainable and environmentally friendly food system.
