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Research Article | Open Access

Evaluation of umami taste components of mushroom (Suillus granulatus) of different grades prepared by different drying methods

Xiuhong Zhaoa, Yunyun Weib, Xue Gongb, Heran Xub, Guang Xinb( )
Grain College, Shenyang Normal University, Shenyang 110034, China
College of Food Science, Shenyang Agricultural University, Shenyang 110866, China

Peer review under responsibility of KeAi Communications Co., Ltd.

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Abstract

Suillus granulatus is a valuable wild edible mushroom with a strong umami taste. Different grades of S. granulatus were dried by different methods, including natural air drying (ND), hot air drying (HAD), vacuum drying (VD), and freeze drying (FD). Results showed that VD samples of all grades had the highest equivalent umami concentration (EUC) value (P < 0.05). The second grade of ND samples showed the highest EUC value (P < 0.05). The first grade of HAD samples showed the highest EUC value (P < 0.05). The third grade of FD samples showed the highest EUC value (P < 0.05). The third grade of VD samples had a higher EUC value than the other grades of samples dried by VD. Electronic tongue results indicated no significant differences between samples of all grades dried by all methods. Thus, umami taste components are affected by drying method and grade. VD is an appropriate drying method for all sample grades. ND, HAD, and FD are suitable for second-, first-, and third-grade samples, respectively.

Keywords

drying methodsgradeSuillus granulatusumami taste components

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Food Science and Human Wellness
Volume 9 Issue 2,
June 2020
Pages 192-198
DOI: 10.1016/j.fshw.2020.03.003
Cite this article:
Zhao X, Wei Y, Gong X, et al. Evaluation of umami taste components of mushroom (Suillus granulatus) of different grades prepared by different drying methods. Food Science and Human Wellness, 2020, 9(2): 192-198. https://doi.org/10.1016/j.fshw.2020.03.003

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Received: 22 January 2020
Revised: 20 March 2020
Accepted: 27 March 2020
Published: 25 April 2020
© 2020 "Society information". Production and hosting by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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