Golden chanterelles (Cantharellus cibarius) were processed with enzymes and the Maillard reaction, generating 52 volatile flavor compounds including pyrazines, furans, and aldehydes. These gave the mushrooms a soy sauce–like, roasted meat flavor while enhancing natural umami and fruit notes. Researchers identified alcalase as the best enzyme and optimized conditions and highlight chanterelles as a clean-label alternative to MSG.