Effect of different drying methods on the quality characteristics and non-volatile taste compounds of Hypsizygus marmoreus pileus and stipe

被引：8

作者：

Wang, Yonglun ^{[1
]}

Gui, Xiangru ^{[1
]}

Jia, Mingyue ^{[1
]}

Dong, Xiaobo ^{[1
]}

Li, Mei ^{[1
]}

Xu, Huaide ^{[1
]}

机构：

[1] Northwest A&F Univ, Coll Food Sci & Engn, Yangling 712100, Shaanxi, Peoples R China

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2024年 / 192卷

关键词：

Hypsizygus marmoreus; Drying methods; Non-volatile compounds; Equivalent umami concentration; Taste activity value; AGARICUS-BISPORUS; UMAMI TASTE; COMPONENTS; NUCLEOTIDES; DEGRADATION; MICROWAVE; KINETICS;

D O I：

10.1016/j.lwt.2023.115685

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effects of hot air drying (HAD), vacuum freeze drying (VFD), and natural air drying (NAD) on the nonvolatile taste compounds and quality characteristics of Hypsizygus marmoreus pileus and stipe were investigated in this study. The pileus exhibited significantly higher levels of total free amino acids (FAAs), total 5 '- nucleotides, and total organic acids compared to the stipe, with the exception of NAD. In contrast, total soluble sugars were significantly higher in the stipe than in the pileus. With the exception of NAD, the equivalent umami concentration (EUC) indicated that the pileus had a higher umami concentration than the stipe, with HAD achieving the highest EUC in both the pileus and the stipe. To achieve the highest EUC, HAD at 70 C and 60 C proved to be optimal for pileus and stipe, respectively. Moreover, the Taste Activity Value (TAV) analysis indicated a significant association between 5 '-GMP, succinic acid, citric acid, and Glu with the higher EUC value. This research could provide important insights for developing edible mushrooms as naturally seasoned foods.

引用

页数：9

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