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The influence of four drying methods on nonvolatile taste components of White Hypsizygus marmoreus

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Abstract

The influence of four drying methods on nonvolatile taste components of White Hypsizygus marmoreus (WHM) was studied. The soluble sugar, free amino acids, organic acids, and flavor nucleotides of WHM were determined and compared by HPLC after hot air drying, vacuum drying (VD), microwave-vacuum drying (MVD), and vacuum freeze-drying (FD). Equivalent umami concentration (EUC) was used to evaluate the umami taste of WHM. The results showed that the four drying methods had different influence on the soluble sugar, free amino acids, organic acids, and flavor nucleotides. Soluble sugar retention after MVD was the highest (192.61 mg/g), but the EUC (147.6 g/100 g) was lower. The content of essential amino acids (22.83 mg/g), flavor amino acids (22.05 mg/g), and total amino acids (48.95 mg/g) after VD was the highest, but the EUC was the lowest; FD can reduce the loss of the total flavor nucleotides to the minimum, compared with the other three drying methods. FD got the highest retention rate of the total organic acids especially succinic acid, and the influence on amino acids was almost the same with VD. Considering the maximum retention of nonvolatile taste components, FD is the most optimal drying method. Different drying methods have their respective advantages, and this study provided reference for the processing of the WHM.

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Acknowledgments

The authors acknowledge financial support from China Agriculture Research System (CARS-24).

Conflict of interest

None.

Compliance with Ethics Requirements

This article does not contain any studies with human or animal subjects.

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Authors and Affiliations

  1. College of Food Science and Technology, Nanjing Agricultural University, Weigang, Nanjing, 210095, People’s Republic of China

    Fangning Wu, Jing Tang, Fei Pei, Song Wang, Qiuhui Hu & Liyan Zhao

  2. Department of Food Quality and Safety, China Pharmaceutical University, Tongjiaxiang, Nanjing, 210009, People’s Republic of China

    Guitang Chen

  3. College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, 210046, People’s Republic of China

    Qiuhui Hu

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  1. Fangning Wu
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  2. Jing Tang
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  4. Song Wang
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  7. Liyan Zhao
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Correspondence to Liyan Zhao.

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Wu, F., Tang, J., Pei, F. et al. The influence of four drying methods on nonvolatile taste components of White Hypsizygus marmoreus . Eur Food Res Technol 240, 823–830 (2015). https://doi.org/10.1007/s00217-014-2388-4

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  • DOI: https://doi.org/10.1007/s00217-014-2388-4

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