Evaluation of umami taste components of mushroom (Suillus granulatus) of different grades prepared by different drying methods
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 th...
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| Format: | Article |
| Language: | English |
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Tsinghua University Press
2020-06-01
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| Series: | Food Science and Human Wellness |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S221345302030135X |
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| author | Xiuhong Zhao Yunyun Wei Xue Gong Heran Xu Guang Xin |
| author_facet | Xiuhong Zhao Yunyun Wei Xue Gong Heran Xu Guang Xin |
| author_sort | Xiuhong Zhao |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-b8f0702c337d4e7686fa49b41772e430 |
| institution | Kabale University |
| issn | 2213-4530 |
| language | English |
| publishDate | 2020-06-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-b8f0702c337d4e7686fa49b41772e4302025-02-02T23:24:41ZengTsinghua University PressFood Science and Human Wellness2213-45302020-06-0192192198Evaluation of umami taste components of mushroom (Suillus granulatus) of different grades prepared by different drying methodsXiuhong Zhao0Yunyun Wei1Xue Gong2Heran Xu3Guang Xin4Grain College, Shenyang Normal University, Shenyang 110034, ChinaCollege of Food Science, Shenyang Agricultural University, Shenyang 110866, ChinaCollege of Food Science, Shenyang Agricultural University, Shenyang 110866, ChinaCollege of Food Science, Shenyang Agricultural University, Shenyang 110866, ChinaCollege of Food Science, Shenyang Agricultural University, Shenyang 110866, China; Corresponding author.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.http://www.sciencedirect.com/science/article/pii/S221345302030135XSuillus granulatusdrying methodsgradeumami taste components |
| spellingShingle | Xiuhong Zhao Yunyun Wei Xue Gong Heran Xu Guang Xin Evaluation of umami taste components of mushroom (Suillus granulatus) of different grades prepared by different drying methods Food Science and Human Wellness Suillus granulatus drying methods grade umami taste components |
| title | Evaluation of umami taste components of mushroom (Suillus granulatus) of different grades prepared by different drying methods |
| title_full | Evaluation of umami taste components of mushroom (Suillus granulatus) of different grades prepared by different drying methods |
| title_fullStr | Evaluation of umami taste components of mushroom (Suillus granulatus) of different grades prepared by different drying methods |
| title_full_unstemmed | Evaluation of umami taste components of mushroom (Suillus granulatus) of different grades prepared by different drying methods |
| title_short | Evaluation of umami taste components of mushroom (Suillus granulatus) of different grades prepared by different drying methods |
| title_sort | evaluation of umami taste components of mushroom suillus granulatus of different grades prepared by different drying methods |
| topic | Suillus granulatus drying methods grade umami taste components |
| url | http://www.sciencedirect.com/science/article/pii/S221345302030135X |
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