Formula Optimization of Lingzhi or Reishi Medicinal Mushroom Ganoderma lucidum (Agaricomycetes) Granule and Quality Evaluation by Electronic Tongue

Ganoderma lucidum has a strong bitter taste, which limits its acceptance by consumers. This study focuses on the development of a convenient, delicious, and patient-suitable product utilizing G. lucidum granules (GLG). G. lucidum was extracted via the hot water reflux method to obtain the extract (GLE). Chemometrics were used to analyze the flavor differences among different formulations and the correlations between taste indicators and antioxidant activity. The optimal formulation was determined to consist of 10.26% GLE, 28.2% pregelatinized starch, 51.28% β-cyclodextrin, and 10.26% stevia, which significantly improved the taste properties. Its solubility was 12.6 g/100 mL water, exhibiting excellent solubility. IC₅₀ value for ABTS free radical scavenging activity was 2.06 ± 0.045 mg/mL. The electronic tongue data combined with chemometrics indicated that the flavor characteristics of GLE were the key differentiating factor. The aftertaste bitterness was highly correlated with antioxidant activity. Umami was positively correlated with bitterness and astringency, and negatively correlated with saltiness and aftertaste astringency, suggesting that the excipients cooperatively improved the taste balance. The electronic tongue offers a taste research method, and the formulation presents a novel strategy for the development of functional G. lucidum food products.