Evaluation of umami taste components of mushroom (Suillus granulatus) of different grades prepared by different drying methods

Evaluation of umami taste components of mushroom (Suillus granulatus) of different grades prepared by different drying methods

[Display omitted] 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...

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Veröffentlicht in:Food science and human wellness 2020-06, Vol.9 (2), p.192-198
Hauptverfasser: Zhao, Xiuhong, Wei, Yunyun, Gong, Xue, Xu, Heran, Xin, Guang
Format: Artikel
Sprache:eng
Schlagworte:
drying methods
grade
Suillus granulatus
umami taste components
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Zusammenfassung:[Display omitted] 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
ISSN:2213-4530
2213-4530
DOI:10.1016/j.fshw.2020.03.003