title: Effects of drying methods on the tasty compounds of Pleurotus eryngii.
abstract: The aim of this research was to study effects of drying methods on the tasty compounds of Pleurotus eryngii, a common commercial edible fungus. In order to maximally maintain the taste of P. eryngii, several different drying methods, including hot air, vacuum, microwave, freeze drying and naturally air-drying, were compared. Results showed that freeze drying and hot air were capable of the conservation of the taste compounds maximally in P. eryngii, followed by natural air drying and vacuum, while microwave drying was not suitable for P. eryngii due to the loss of taste compounds. Moreover, concentrations of free amino acids in freeze drying were significantly reduced, so as to 5'-nucleotides in hot air drying. In addition, the umami concentration of the sample using hot air dry was significantly (p<0.05) higher than that using microwave.
authors: Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Key Laboratory of Edible Fungi Resources and Utilization(South), Ministry of Agriculture, PR China; National Engineering Research Center of Edible Fungi, 1000 Jinqi Road, Shanghai 201403, PR China; School of Perfume and Aroma Technology, Shanghai Institute of Technology, No. 100 Hai Quan Road, Shanghai 201418, PR China.
authors: Xiaobei
authors: X
authors: Li
authors: School of Perfume and Aroma Technology, Shanghai Institute of Technology, No. 100 Hai Quan Road, Shanghai 201418, PR China. Electronic address: fengtao@sit.edu.cn.
authors: Tao
authors: T
authors: Feng
authors: Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Key Laboratory of Edible Fungi Resources and Utilization(South), Ministry of Agriculture, PR China; National Engineering Research Center of Edible Fungi, 1000 Jinqi Road, Shanghai 201403, PR China.
authors: Feng
authors: F
authors: Zhou
authors: Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Key Laboratory of Edible Fungi Resources and Utilization(South), Ministry of Agriculture, PR China; National Engineering Research Center of Edible Fungi, 1000 Jinqi Road, Shanghai 201403, PR China.
authors: Shuai
authors: S
authors: Zhou
authors: Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Key Laboratory of Edible Fungi Resources and Utilization(South), Ministry of Agriculture, PR China; National Engineering Research Center of Edible Fungi, 1000 Jinqi Road, Shanghai 201403, PR China.
authors: Yanfang
authors: Y
authors: Liu
authors: Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Key Laboratory of Edible Fungi Resources and Utilization(South), Ministry of Agriculture, PR China; National Engineering Research Center of Edible Fungi, 1000 Jinqi Road, Shanghai 201403, PR China.
authors: Wen
authors: W
authors: Li
authors: Department of Biosystems Engineering and Soil Science, University of Tennessee, 2506 E.J. Chapman Drive, Knoxville, TN 37996-4531, USA.
authors: Ran
authors: R
authors: Ye
authors: Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Key Laboratory of Edible Fungi Resources and Utilization(South), Ministry of Agriculture, PR China; National Engineering Research Center of Edible Fungi, 1000 Jinqi Road, Shanghai 201403, PR China. Electronic address: yangyan@saas.sh.cn.
authors: Yan
authors: Y
authors: Yang
mesh_terms: D003890:Desiccation / Q000379:methods; D005612:Freeze Drying / Q000379:methods*; D020076:Pleurotus / Q000737:chemistry*
keywords: Drying methods; Equivalent umami concentration; Pleurotus eryngii; Tasty components