Effects of Drying Process on the Tasty Components in <i>Stropharia rugoso-annulata</i>

Huiping YU; Si HU; Wen HUANG; Yi WANG; Ying LIU

doi:10.13386/j.issn1002-0306.2020060058

Volume 42 Issue 9

Apr. 2021

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Science and Technology of Food Industry > 2021 > 42(9): 251-256. > DOI: 10.13386/j.issn1002-0306.2020060058

YU Huiping, HU Si, HUANG Wen, et al. Effects of Drying Process on the Tasty Components in Stropharia rugoso-annulata [J]. Science and Technology of Food Industry, 2021, 42(9): 251−256. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306. 2020060058.

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

College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China

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Received Date: June 07, 2020
Available Online: March 03, 2021

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Abstract

Abstract

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.
- Stropharia rugoso-annulata,
- drying methods,
- tasty components,
- equivalent umami concentration value,
- electronic tongue

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