Effects of drying methods on flavor components of Lentinus edodes and Pleurotus eryngii

WU Di; GU Zhen; ZHOU Shuai; YANG Yan; ZHANG Jin-song; LIU Yan-fang; TANG Qing-jiu

doi:10.13386/j.issn1002-0306.2013.22.066

WU Di, GU Zhen, ZHOU Shuai, YANG Yan, ZHANG Jin-song, LIU Yan-fang, TANG Qing-jiu. Effects of drying methods on flavor components of Lentinus edodes and Pleurotus eryngii[J]. Science and Technology of Food Industry, 2013, (22): 188-191. DOI: 10.13386/j.issn1002-0306.2013.22.066

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Effects of drying methods on flavor components of Lentinus edodes and Pleurotus eryngii

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Organoleptic quality, soluble sugar, free amino acids and taste nucleotides in Lentinus edodes and Pleurotus eryngii dried by different methods (hot air, natural air, vacuum and freeze drying) were investigated.The results showed that compared with other samples, the vacuum-dried samples had rich mushroom flavor, high content of free monosaccharides and free amino acids, contained more 5'-GMP. Hence, the vacuum-dried samples were more suitable to the development of mushroom seasoning.

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Effects of drying methods on flavor components of Lentinus edodes and Pleurotus eryngii

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