title: Changes in non-volatile taste components of button mushroom (Agaricus bisporus) during different stages of freeze drying and freeze drying combined with microwave vacuum drying.
abstract: Button mushroom slices were dehydrated using freeze drying (FD) or FD combined with microwave vacuum drying (FMVD), and the non-volatile component profiles were studied. The results showed that the level of non-volatile components in button mushroom firstly increased during sublimation of FD/FMVD process and then fell during desorption in FD process and MVD in FMVD process. Compared to FD products, the contents of soluble sugars and polyols in FMVD products were relatively low, whereas the contents of total free amino acids were significantly higher, close to the level of fresh mushroom. However, there was no significant difference in the contents of 5'-nucleotides and organic acids between FD and FMVD products. The equivalent umami concentration (EUC) values for FD and FMVD products did not differ from fresh, indicating that both drying methods could effectively preserve MSG (monosodium glutamate)-like components in button mushroom.
authors.affiliation: College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
authors.forename: Fei
authors.initials: F
authors.lastname: Pei
authors.affiliation: College of Science, Nanjing Agricultural University, Nanjing 210095, PR China.
authors.forename: Ying
authors.initials: Y
authors.lastname: Shi
authors.affiliation: College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
authors.forename: Xingyang
authors.initials: X
authors.lastname: Gao
authors.affiliation: College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
authors.forename: Fangning
authors.initials: F
authors.lastname: Wu
authors.affiliation: College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China; Department of Dairy and Food Science and Technology, Egerton University, Egerton 536, Kenya.
authors.forename: Alfred Mugambi
authors.initials: AM
authors.lastname: Mariga
authors.affiliation: College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210046, PR China.
authors.forename: Wenjian
authors.initials: W
authors.lastname: Yang
authors.affiliation: College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
authors.forename: Liyan
authors.initials: L
authors.lastname: Zhao
authors.affiliation: College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
authors.forename: Xinxin
authors.initials: X
authors.lastname: An
authors.affiliation: College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
authors.forename: Zhihong
authors.initials: Z
authors.lastname: Xin
authors.affiliation: College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
authors.forename: Fangmei
authors.initials: F
authors.lastname: Yang
authors.affiliation: College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China. Electronic address: qiuhuihu@njau.edu.cn.
authors.forename: Qiuhui
authors.initials: Q
authors.lastname: Hu
mesh_terms: D000364:Agaricus / Q000737:chemistry* / Q000528:radiation effects; D002241:Carbohydrates / Q000737:chemistry; D003890:Desiccation / Q000379:methods*; D005421:Flavoring Agents / Q000737:chemistry*; D005511:Food Handling / Q000379:methods*; D005612:Freeze Drying / Q000295:instrumentation / Q000379:methods; D008872:Microwaves; D014618:Vacuum; D014675:Vegetables / Q000737:chemistry*
chemical_list: D002241:Carbohydrates; D005421:Flavoring Agents
keywords: Button mushroom; Equivalent umami concentration; Freeze drying; Microwave vacuum drying; Non-volatile taste components