Umami peptides from the enzymatic hydrolysate of Stropharia rugosoannulata were separated by ultrafiltration (UF) and gel filtration chromatography (GFC) combined with sensory evaluation and electronic tongue analysis. Fraction F3. with the strongest umami intensity. were identified by reversed-phase high performance liquid chromatography-tandem mass spectrometry (RP-HPLC-MS/MS). https://chefesquipmenters.shop/product-category/shot-glasses/