The influence of two drying methods on non-volatile taste components of white Hypsizygus marmoreus

The influence of Hot-air Drying ( HD) and Vacuum Drying ( VD) on non-volatile taste components of white Hypsizygus marmoreus was studied in this paper. The soluble sugar, free amino acids, organic acids and5'-nucleotides of white Hypsizygus Marmoreus were determined and compared by HPLC after drying.Equivalent Umami Concentration ( EUC) was used to evaluate the two drying methods.The results as followed: the content of soluble sugar, flavor free amino acids and organic acids of VD samples were significantly ( p < 0.05) higher than the HD samples, no significant difference of the total amino acids content was found between HD and VD, but the content of 5'-nucleotides of VD samples was significantly ( p < 0.05) lower than HD samples.EUC of HD and VD samples both were in the second level, but HD was significantly ( p < 0.05) higher than VD, a difference of85.88 g /100 g. This study provided reference for the processing of the white Hypsizygus marmoreus.