Effects of Drying Process on the Tasty Components in Stropharia rugoso-annulata

In this study, the effects of hot air drying, microwave drying and freeze drying on the tasty components in Stropharia rugoso-annulata were investigated. The results showed that hot air dried S. rugoso-annulata samples had the highest levels of total free amino acid (73.57 mg/g), sweet amino acid (28.48 mg/g) and bitter amino acid (19.13 mg/g). The contents of total organic acid (241.44 mg/g), umami amino acid (10.47 mg/g), total 5'-nucleotides (10.66 mg/g) and flavor nucleotides (1.44 mg/g) in the freeze dried mushrooms were all significantly higher than those of other two dried mushrooms. The equivalent umami concentration (EUC) values of different S. rugoso-annulata samples were increased in the order of hot air drying>freeze drying>microwave drying. In addition, the electronic tongue analysis showed that there were significant differences in the taste of three kinds of dried S. rugoso-annulata samples. In conclusion, drying methods significantly influenced the contents of tasty components in dried S. rugoso-annulata. Hot air drying and freeze drying were able to preserve the tasty components in S. rugoso-annulata, freeze dried mushrooms had higher levels of tasty components.