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Effects of drying methods on the tasty compounds of Pleurotus eryngii

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 Food Chemistry 166 (2015) 358–364

Contents lists available at ScienceDirect

Food Chemistry
journal homepage: www.elsevier.com/locate/foodchem

Effects of drying methods on the tasty compounds of Pleurotus eryngii

Xiaobei Li a,b,c, Tao Feng c,⇑, Feng Zhou a,b, Shuai Zhou a,b, Yanfang Liu a,b, Wen Li a,b, Ran Ye d, Yan Yang a,b,⇑
a
Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Key Laboratory of Edible Fungi Resources and Utilization(South), Ministry of Agriculture, PR China
b
National Engineering Research Center of Edible Fungi, 1000 Jinqi Road, Shanghai 201403, PR China
c
School of Perfume and Aroma Technology, Shanghai Institute of Technology, No. 100 Hai Quan Road, Shanghai 201418, PR China
d
Department of Biosystems Engineering and Soil Science, University of Tennessee, 2506 E.J. Chapman Drive, Knoxville, TN 37996-4531, USA

a r t i c l e i n f o a b s t r a c t

Article history: The aim of this research was to study effects of drying methods on the tasty compounds of Pleurotus eryn-
Received 3 March 2014 gii, a common commercial edible fungus. In order to maximally maintain the taste of P. eryngii, several
Received in revised form 23 April 2014 different drying methods, including hot air, vacuum, microwave, freeze drying and naturally air-drying,
Accepted 9 June 2014
were compared. Results showed that freeze drying and hot air were capable of the conservation of the
Available online 16 June 2014
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
Keywords:
amino acids in freeze drying were significantly reduced, so as to 50 -nucleotides in hot air drying. In addi-
Pleurotus eryngii
Tasty components
tion, the umami concentration of the sample using hot air dry was significantly (p < 0.05) higher than that
Equivalent umami concentration using microwave.
Drying methods Ó 2014 Elsevier Ltd. All rights reserved.

1. Introduction
As the delicious, fleshy and fruit bodies, edible fungi are rich in
carbohydrates, proteins and various kinds of amino acids, with
great nutritional and medicinal value. Pleurotus eryngii, also called
king oyster mushroom, is a precious commercial edible fungus
with a high output in China. Pileus and stipe of Pleurotus eryngii
are pleasantly chewy and palatable with an odour of almond. Fur-
thermore, the slices of P. eryngii could be cooked quickly and main-
tain the firm textures during cooking (Kim & et al., 2009). In
addition, fresh fruit bodies of P. eryngii could be fabricated into
canned foods.
Flavour compounds, including odorous and tasty chemicals,
contribute to the delicious tastes of edible fungi (Maga, 1981).
Tasty compounds in mushrooms mainly contain soluble sugars
and polyols, free amino acids, 50 -nucleotides and organic acids
(Beluhan & Ranogajec, 2011; Valentao et al., 2005; Yang, Lin, &
Mau, 2001). Soluble sugars in edible fungi include glucose, fruc-
tose, ribose, rhamnose, mannose and galactose, and soluble polyols
or disaccharides consist of trehalose, mannitol and arabitol (Kalaǒ,
2013; Kim et al., 2009). Umami of edible fungi is primarily caused
by four kinds of 50 -nucleotides and two kinds of free amino acids,
⇑ Corresponding authors. Tel./fax: +86 21 60873669 (T. Feng). Tel./fax: +86 21
62209765 (Y. Yang).
E-mail addresses: fengtao@sit.edu.cn (T. Feng), yangyan@saas.sh.cn (Y. Yang).
such as glutamic acid (Glu) and aspartic acid (Asp). The equivalent
umami concentration (EUC), representing the level of umami of
mushrooms, is calculated based on these compounds (Yamaguchi,
Yoshikawa, Ikeda, & Ninomiya, 1971).
The moisture content accounts for approximately 89% of fresh P.
eryngii (Reis, Barros, Martins, & Ferreira, 2012), and the storage
time can reach approximately 3 weeks with the careful control of
the atmospheric moisture (Akrama, Ahna, & Kwona, 2012). Thus,
the drying technology plays an essential role in the storage of P.
eryngii. Drying methods of edible fungi are mainly composed of
hot air, vacuum, microwave, fluidized bed, microwave-vacuum
and freeze drying (Fernandes et al., 2013; Walde, Velu,
Jyothirmayi, & Math, 2006). Mushroom flavour components may
be unstable due to Maillard reaction and degradation of flavour
compounds during drying (García-Segovia, Andrés-Bello, &
Martínez-Monzó, 2011). A study on cocoa (Rodriguez-Campos &
et al., 2011) demonstrated drying could significantly affect the fla-
vour compounds.
However, to our best knowledge, although most of the reports
are concentrated on the effects of drying methods on mushroom
structures, little attention has been paid in the past to investigate
the relationship between mushroom flavour compounds and dry-
ing methods. Therefore, the objective of this research was to study
the changes of tasty compounds in P. eryngii, including soluble sug-
ars and polyols, free amino acids, 50 -nucleotides and organic acids,
using different drying methods, such as hot air, vacuum, micro-
wave, freeze and naturally air-drying. The findings of this work

http://dx.doi.org/10.1016/j.foodchem.2014.06.049
0308-8146/Ó 2014 Elsevier Ltd. All rights reserved.
 X. Li et al. / Food Chemistry 166 (2015) 358–364
might provide theoretical basis for the manufacture of P. eryngii in
order to enhance the commercial utilization of mushrooms.
2. Materials and methods
2.1. Mushroom collection and drying
Fresh mushrooms (P. eryngii) were harvested at the mature
stage in Guoshen Bio-Technique Co. Ltd., Shanghai. The fresh
mushrooms were initially sliced into about 2–3 mm on the day
of harvesting, and then were divided into six portions (250 g of
each) at random. One of the slice of samples was stored at 4 °C
for further use. Subsequently, five portions were dried by different
methods in optimised conditions to get a proper moisture content
(610% dry base), respectively. The moisture content of each por-
tion was calculated by the equation Cm = (wt  wd)/wt, where Cm
was the moisture content (%), wt was the quality of drying samples
at time t, and wd was the quality of dry base. Finally, samples pro-
cessed by different drying methods were smashed by a food pro-
cesser (JYL-D051, Joyoung Co., Ltd., Shengzhen, China), and kept
the obtained breakchop (20 mesh) sealed in a cool and dry place.
Hot air drying (HA): Samples of one portion were laid on perfo-
rated trays in an Electro-thermostatic blast oven (DHG-9145A,
Hengke Technology Ltd., Shanghai, China) and dried at 50 ± 2 °C
with maximum air speed. Drying samples were weighed each hour
until the moisture content remained unchanged.
Microwave drying (MW): Samples of one portion were laid on
grills in a Microwave oven (WD800, Galanz Group Co. Ltd., Guang-
dong, China) and dried at the microwave power of 648 W. Drying
samples were weighed each 15 s until the moisture content
remained unchanged.
Vacuum drying (VA): Samples of one portion were laid on perfo-
rated trays in a vacuum drying oven (DZF-6090, Wujiu Automation
Equipment Co., Ltd., Shanghai, China) and dried at a temperature of
50 ± 2 °C and vacuum of 0.06 MPa. Drying samples were weighed
each hour until the moisture content remained unchanged.
Freeze drying (FZ): Samples of one portion were initially laid on
glass gardens to freeze at 28 °C for 24 h, and then dehydrated in a
freeze drier (FD-1C-50, Boyikang Instruments Co., Ltd., Beijing,
China) at 50 °C with the vacuum of 1.4 ± 0.1 h Pa for 24 h.
Natural air-drying (NA): Samples of one portion were laid on
perforated trays and dried at 20–30 °C by sunshine and flowing
air. Drying samples were weighed each 2 h.
2.2. Proximate analysis
The proximate compositions of mushrooms, including moisture,
crude ash, crude fibre, crude protein and crude fat, were deter-
mined according to the methods of AOAC (1990, 15th). The nitro-
gen factor used for crude protein calculation was 4.38 (Crisan &
Sands, 1978). The carbohydrate content was calculated by
subtracting the other proximate compounds from 1 g dry sample.
Total content of reducing sugars was determined by the 3,
5-dinitrosalicylic acid (DNS, AR grade, Sinopharm Chemical Reagent,
Co., Ltd., Shanghai, China) method according to James (1995). The
absorbance of each treated sample was measured at 540 nm with
a blank on a spectrophotometer (754PC, Qinghua Instruments
Co., Ltd., Shanghai, China). Total content of reducing sugars was
calculated based on a calibration curve of glucose.
2.3. Soluble sugars and polyols assay
The samples were extracted for analysis of soluble sugars and
polyols according to the method of Ajlouni, Beelman, Thompson,
and Mau (1995). The carbohydrate standards, including fucose,
359
rhamnose, arabinose, galactose, glucose, xylose, mannose, fructose,
ribose, trehalose, mannitol and arabitol, were purchased from
Sigma (Sigma Chemical Co., St. Louis, MO USA) in 2012. Mushroom
powder (500 mg) with 50 ml of 80% aqueous alcohol (100% pure,
AR grade, Sinopharm, Shanghai, China) was shaken for 45 min at
30 °C and the supernatant collected by vacuum filtration, the resid-
ual was washed with 10 ml of 80% aqueous alcohol three times.
The filtrate was concentrated by rotary evaporator at 55 °C and
redissolved with 10 ml of deionized water. The redissolved extrac-
tion was diluted with ultrapure water as required, and filtered
through a 0.22 lm mixed cellulose ester filter (Welch Materials
Co., Ltd., Shanghai, China) ready to inject into an anion exchange
chromatography (ICS2500, Dionex Co., California, USA).
Two different methods were used to analyse soluble sugars and
polyols. The determination of soluble sugars used a CarboPac PA-
20 column (150 mm  3 mm i.d., Dionex). The mobile phase was
0.25 M NaOH (50%, Merck Co., Darmstadt, German)/ultrapure
water at a flow rate of 0.45 ml/min. Whereas the assay of soluble
polyols was determined by a CarboPac MA-1 column
(4 mm  250 mm, Dionex), where the mobile phase was 0.48 M
NaOH at a flow rate of 0.40 ml/min. The tube temperature of two
methods was set at 30 °C with a 25 ll sample loop. Each sample
has been determined in triplicate.
2.4. 50 -Nucleotides assay
The sample extraction and analysis followed Taylor and et al.
(1981). 1 g mushroom powder was extracted with 25 ml of deion-
ised water. The suspension was heated under boiling for 1 min, and
centrifuged (CT15RT Centrifuge, Techcomp Co., Ltd., Shanghai) at
12,000 (16,000g) rpm for 15 min after cooling. The residue was
extracted with the same method and the combined extraction
was filtered through 0.22 lm mixed cellulose esters filter (Welch)
ready to inject into a high-performance liquid chromatography
(HPLC, Waters 600, Waters Co., Milord, MA USA).
The HPLC system was composed of a 10 ll sample loop, an ultra-
violet detector and an Ultimate AQ-C18 column (250 mm  4.6 mm,
5 lm, Welch). The mobile phase was 10 mM KH2PO4 (pH 4.68, AR
grade, Sinopharm) at a flow rate of 1.0 ml/min and UV detection at
259 nm. The tube temperature was set at 30 °C. Sample compounds
were identified using standard 50 -nuclotides (Sigma) based on their
retention time, and were quantified by comparing their peak area
with relevant calibration curves of standard compounds. Each sam-
ple has been determined in triplicate.
2.5. Free amino acids assay
Mushroom powder (500 mg) was diluted with 30 ml of 0.1 N
HCl (guarantee reagent, Sinopharm) and had been extracted with
ultrasonic for 30 min at 40 °C, for analysis of free amino acids.
The suspension was centrifuged at 10,000 rpm (11,100g) for
5 min after standing for 30 min at room temperature. The superna-
tant (1 ml) blended with the same volume of 10% sulfosalicylic acid
(analytical reagent, Sinopharm) was stood for 30 min at 4 °C, and
then centrifuged at 10,000 rpm (11,100g) for 30 min at 4 °C. 10 N
NaOH was used to adjust pH value of the supernatant to 2.0 and
the worked extraction was filtered through 0.22 lm mixed cellu-
lose esters filter (Welch) ready to inject into an L-8900 amino acid
analysis kit (Hitachi, Ltd., Tokyo, Japan).
Free amino acids were separated by an ion exchange column
(4.6 mm  60 mm, 3 lm) with the sample size of 10 ll. The mobile
phase and reaction buffer were obtained from Mitsubishi Chemical
Corporation (Tokyo, Japan). Sample compounds were identified
and quantified by comparing their retention time and peak area
with relevant standard amino acids, Type B and Type AN-2 (Wako,
Osaka, Japan). Each sample was determined in triplicate.
360 X. Li et al. / Food Chemistry 166 (2015) 358–364

2.6. Organic acid assay
Mushroom powder (500 mg) diluted with 30 ml of 0.1 N HCl
(analytical reagent, Sinopharm) was shaken for 60 min at 60 °C
for analysis of organic acids. The suspension was centrifuged at
10,000 rpm for 10 min after cooling. Then the extraction was fil-
tered through 0.22 lm mixed cellulose esters filter (Welch) to
inject into a Waters 600 HPLC (Waters Co., USA).
The HPLC system was composed of a 10-ll sample loop, an
ultraviolet detector and a Green ODS-AQ C18 column
(250 mm  4.6 mm, 5 lm, Boston Analytics, Inc., Shanghai, China).
The mobile phase was 10 mM KH2PO4 (pH 4.68, analytical reagent,
Sinopharm) at a flow rate of 1.0 ml/min and UV detection at
210 nm. The tube temperature was set at 30 °C. Sample com-
pounds were identified using standard organic acids (Sinopharm),
based on their retention time and quantified by comparing their
peak area with the relevant calibration curves for the standard
compounds. Each sample was determined in triplicate.
samples was analysed according to the Duncan’s multiple range
tests at the level of 0.05 (p < 0.05).
3. Results and discussion
3.1. Proximate compositions
The result showed that the moisture content of P. eryngii was
88.8%. Other proximate compositions were listed in the following
order, based on a dry basis (% d.b.): carbohydrate (51.32 ±
1.11) > crude fibre (21.09 ± 0.93) > crude protein (18.21 ± 0.82) >
crude ash (6.68 ± 0.45) > crude fat (2.48 ± 0.51). It appeared that
P. eryngii was rich in carbohydrates and proteins, while it has small
amounts of ash and fat, as other edible fungi. The final moisture
content of mushroom samples treated with HA, MW, VA, NA and
FZ were 6.32%, 8.46%, 7.98%, 9.23% and 5.75%, respectively.
3.2. Soluble sugars and polyols

2.7. Equivalent umami concentration
The equivalent umami concentration (EUC, g monosodium glu-
tamate (MSG) per 100 g) is the concentration of MSG equivalent to
the umami intensity given by a mixture of MSG and 50 -nucleotide.
It is calculated by the following addition equation (Yamaguchi
et al., 1971):
X X X 
Y¼ ai bi þ 1218 ai bi aj bj
where Y is the EUC of the mixture in terms of g MSG/100 g; ai is the
concentration (mg/100 g) of each umami amino acid [aspartic acid
(Asp) or glutamic acid (Glu)]; aj is the concentration (g/100 g) of
each umami 50 -nucleotide [50 -inosine monophosphate (50 -IMP),
50 -guanosine monophosphate (50 -GMP), 50 -xanthosine monophos-
phate (50 -XMP) or 50 -adenosine monophosphate (50 -AMP)]; bi is
the relative umami concentration (RUC) for each umami amino acid
to MSG (Glu, 1 and Asp, 0.077); bj is the RUC for each umami
50 -nucleotide to 50 -IMP (50 -IMP, 1; 50 -GMP, 2.3; 50 -XMP, 0.61 and
50 -AMP, 0.18); and 1218 is a synergistic constant based on the
concentration (g/100 g) used.
2.8. Statistical analysis
All data were processed by statistical analysis system (SAS 8.2)
software (SAS Institute Inc, North Carolina, USA), and the general
linear model (GLM) was used to perform analysis of variance.
Means for each sample were calculated through three repeated
experiments, based on dry matter. Significance between related
As summarised in Table 1, the main soluble sugars or polyols in
P. eryngii were rharmnose, glucose, fructose, ribose, mannose,
xylose, trehalose and mannitol. The sample treated with VA has
the highest concentrations of total sugars and polyols, while that
treated with NA has the lowest value. Monosaccharides in P. eryngii
accounted for less than 1% of total soluble sugars or polyols. The
concentration of glucose was significantly (p < 0.05) higher than
those of other monosaccharides in fresh mushroom. The concen-
trations of glucose, mannose and xylose were remarkably
decreased during the drying process, and mannose was hardly
detected in the NA and FZ products. Similarly, the concentration
of fructose was reduced to different levels, depending on the type
of drying used (with the exception of HA). On the contrary, the con-
tent of ribose was increased by a small amplitude during drying.
Rodriguez-Campos et al., 2011 reported that the contents of glu-
cose and fructose in fermented cocoa decreased significantly
(p < 0.05) during the NA process, particularly for glucose.
Fernandes and et al. (2013) indicated that the concentration of
fructose in Macrolepiota procera subjected to the FZ and NA pro-
cesses was increased. It can be concluded that the drying process
would probably reduce glucose in fresh food, but the concentration
of fructose was modified after drying for unclear reasons.
Trehalose is a disaccharide naturally occurring in various organ-
isms, which can function as the energy source or maintain their
form. It is safe to be used as an ingredient in food or medicine
(Richards, 2002). Table 1 revealed that trehalose was the main sol-
uble sugar in P. eryngii, accounting for more than 94% of the total
content of soluble sugar. Concentrations of trehalose in these sam-
ples, dehydrated by different methods, fluctuated within a narrow
range. The highest value was found in VA treated products, fol-

Table 1
Contents of soluble sugars or polyols of Pleurotus eryngii using different drying methods.

Sugar or polyol Content (mg/g)

HA* MW VA NA FZ FM
Rhamnose 0.09 ± 0.03 a** 0.08 ± 0.02 a 0.10 ± 0.04 a 0.06 ± 0.01 ab 0.02 ± 0.00 b 0.07 ± 0.01 ab
Glucose 0.40 ± 0.08 b 0.14 ± 0.02 b 0.29 ± 0.11 b 0.22 ± 0.08 b 0.22 ± 0.03 b 3.08 ± 0.38 a
Fructose 0.54 ± 0.05 a 0.03 ± 0.01 d 0.25 ± 0.02 c 0.44 ± 0.04 b 0.28 ± 0.05 c 0.49 ± 0.01 ab
Ribose 0.23 ± 0.04 ab 0.14 ± 0.01 b 0.23 ± 0.07 ab 0.17 ± 0.01 ab 0.30 ± 0.10 a 0.12 ± 0.04 b
Mannose 0.02 ± 0.01 b 0.02 ± 0.01 b 0.05 ± 0.01 ab nd*** nd 0.10 ± 0.04 a
Xylose 0.03 ± 0.01 b 0.02 ± 0.00 b 0.03 ± 0.08 b 0.02 ± 0.01 b 0.02 ± 0.01 b 0.15 ± 0.07 a
Trehalose 303.56 ± 6.52 b 296.01 ± 3.62 b 327.39 ± 7.14 a 282.22 ± 4.23 c 281.35 ± 3.62 c 301.46 ± 6.62 b
Mannitol 16.54 ± 2.11 a 12.12 ± 0.64 b 8.03 ± 1.13 c 10.60 ± 1.03 bc 16.59 ± 1.77 a 11.69 ± 1.63 bc
Total 321.40 ± 8.83 ab 308.55 ± 4.32 bcd 336.36 ± 8.52 a 293.73 ± 5.41 d 298.76 ± 5.50 cd 315.16 ± 8.75 bc
*
HA, Hot air Drying; MW, Microwave Drying; VA, Vacuum Drying; NA, Air Drying; FZ, Freeze Drying; FM, Fresh Mushroom.
**
Values were expressed as mean ± SD (n = 3); means with the same letter are not significantly different between themselves (p < 0.05) according to the Duncan’s multiple
range test.
***
nd: not detected.
 X. Li et al. / Food Chemistry 166 (2015) 358–364
lowed by HA, fresh products and MW. NA and FZ treated products
have smaller amounts of trehalose. Mannitol was the only soluble
polyol detected in P. eryngii, with fluctuated concentrations
depending on drying methods. HA and FZ treated samples exhib-
ited the highest concentrations, while VA treated samples had
the lowest value. A reduction in the concentration of trehalose in
Macrolepiota procera was observed after FZ or NA drying, while
the concentration of mannitol was decreased after FZ process but
increased after NA process, according to Fernandes et al. (2013).
Generally, trehalose and mannitol in P. eryngii were relatively sta-
ble during the drying process.
Kim et al. (2009) showed significantly (p < 0.05) higher concen-
trations of soluble monosaccharides in FZ P. eryngii, but the treha-
lose content was less than 1/40 times compared to the result in this
study. Li and et al. (2014) revealed a significantly (p < 0.05) higher
concentration of fucose with the absence of glucose and fructose in
HA P. eryngii, apart from parallel contents of trahalose and manni-
tol. Mau and et al. (1998) also detected galactose and sorbitol in FZ
P. eryngii in the concentrations of 3.28 mg/g and 3.6 mg/g, respec-
tively. Different types and contents of soluble sugars or polyols in
P. eryngii in the previous studies are likely attributed to the various
extraction and detection methods, or the mushroom species used
in those studies.
3.3. 50 -Nucleotides
MSG, 50 -IMP and 50 -GMP are mainly contributed to the umami
flavour of meats. In particular, 50 -IMP was first obtained from dried
bonito tuna, while 50 -GMP was isolated from Shiitake black mush-
room in the 20th century (Maga, 1994). Chen (1986) described fla-
vour 50 -nucleotides as 50 -GMP, 50 -IMP and 50 -XMP. Content of total
50 -nucleotides and flavour, which were represented by 50 -GMP
only in this study, were in the range of 15.51–26.82 mg/g and
0.39–0.88 mg/g, respectively (Table 2). It is obvious that contents
of 50 -CMP were higher than other 50 -nucleotides in P. eryngii,
accounting for more than 80% of global contents. Mau et al.
(1998) also reported that content of total and flavour 50 -nucleo-
tides, in FZ P. eryngii, were 28.80 mg/g d.b. and 1.63 mg/g d.b.,
respectively, with the highest content of 50 -CMP (23.00 mg/g
d.b.), lowest of 50 -IMP (0.42 mg/g d.b.) and no 50 -XMP.
Total content of fresh mushroom got the highest value and the
HA product got the lowest one. Besides, FZ and VA products were
also in the high range as fresh mushroom. Meanwhile, content of
flavour 50 -nucleotides was significantly (p < 0.05) higher in FZ than
that of fresh mushroom and other dried products. Liu and et al.
(2014) showed that total content of 50 -nucleotides and flavour in
fresh Agaricus bisporus were slightly higher than those of the FZ
product, while canning and salting process caused a great loss. It
is known that the moisture in mushrooms was frozen initially,
and then the ice sublimated from the solid to the vapour phase
Table 2
Contents of 50 -nucleotide in Pleurotus eryngii using different drying methods.
50 -Nucleotide* Content (mg/g)
HA** MW
50 -CMP 13.46 ± 1.56 d*** 18.90 ± 1.40 bc
50 -UMP 0.32 ± 0.02 d 0.37 ± 0.02 cd
50 -GMP**** 0.41 ± 0.02 d 0.39 ± 0.02 d
50 -AMP 1.31 ± 0.08 b 1.26 ± 0.03 b
Total 15.51 ± 1.68 d 20.91 ± 1.35 cd
*
50 -Inosine monophosphate (50 -IMP) and 50 -xanthosine monophosphate (50 -XMP) were not detected in all of these samples; 50 -CMP, 50 -cytosine monophosphate; 50 -UMP,
50 -uridine monophosphate; 50 -GMP, 50 -guanosine monophosphate; 50 -AMP, 50 -adenosine monophosphate.
**
HA, Hot air Drying; MW, Microwave Drying; VA, Vacuum Drying; NA, Air Drying; FZ, Freeze Drying; FM, Fresh Mushroom.
***
Values were expressed as mean ± SD (n = 3); means with the same letter are not significantly different between themselves (p < 0.05) according to the Duncan’s multiple
range test.
****
Flavour 50 -nucleotide = 50 -GMP + 50 -IMP + 50 -XMP, while only 50 -GMP was detected in this study.
361
directly at a low temperature (50 °C) during freeze-drying.
The low treatment temperature, and high porosity resulted from
ice sublimation, prevented degradation of most of the nutrient
compounds and undesirable shrinkage for FZ products
(Oikonomopoulou & et al., 2011), which made it possible to pro-
duce a more fine powder and extract 50 -nucleotides more effi-
ciently compared to other drying methods. Apparently, FZ was a
good choice for the preservation of 50 -nucleotides in mushrooms.
Apart from FZ, relatively lower concentrations of other drying
samples might indicate that 50 -nucleotides were sensitive to heat.
The lower drying pressure of VA would enhance mass transfer, due
to a higher pressure gradient between the internal and surface part
of drying products, which accelerated the move of water, and took
a shorter time to reach the same moisture content for fresh mush-
rooms, when compared with HA at a similar temperature (Alibas,
2007). However, NA took the longest drying time because of its
lower drying efficiency. Conversely, microwave drying had the
shortest drying time (Walde et al., 2006), as the abundant kinetic
energy of water molecules contained in drying samples was trans-
ferred into thermal energy, caused by the high-frequency electric
of microwave. This increased the centre temperature of the sample
within a very short time frame and enhanced the fast water evap-
oration from the internal part, due to the high temperature. Table 2
shows that the contents of total and flavour 50 -nucleotides in VA
were higher than NA, MW and HA. This might suggest that high
temperatures or long process times might reduce the content of
50 -nucleotides in P. eryngii. For MW, the high temperature in the
centre might lead to a certain amount of degeneration of nucleic
acids inside the mushroom cells.
Yang et al. (2001) reported that contents of flavour 50 -nucleo-
tides can be classified into three levels: high range (>5 mg/g), mid-
dle range (1–5 mg/g) and low range (<1 mg/g). Apparently, P.
eryngii was in low range based on this classification, including
fresh mushrooms and dehydrated samples.
3.4. Free amino acids
Amino acids in a free state are important taste active com-
pounds in edible fungi, especially Asp and Glu, which are responsi-
ble for umami flavour of edible fungi (Yamaguchi et al., 1971).
Table 3 summarises 29 kinds of amino acids and their derivatives
(NH3 excluded), detected in fresh and different dried P. eryngii.
Contents of total free amino acids (FAA) were significantly different
among these samples (p < 0.05), in the range from 4.55 to
19.26 mg/g. The maximal total concentration was found in HA
treated products. Unlike the results of 50 -nucleotides, content of
total FAA in FZ mushroom was lower than that of others, except
for the sample treated with MW. Eight essential amino acids
(EAA) for humans were detected in these samples, and the total
contents of EAA ranged from 0.85 mg/g to 3.88 mg/g, with the
VA NA FZ FM
21.84 ± 0.92 ab 17.15 ± 1.08 c 22.61 ± 1.79 a 22.81 ± 1.48 a
0.48 ± 0.08 bc 0.48 ± 0.07 bc 0.52 ± 0.07 ab 0.92 ± 0.01 a
0.63 ± 0.05 b 0.55 ± 0.06 bc 0.88 ± 0.03 a 0.50 ± 0.07 cd
2.40 ± 0.49 a 2.24 ± 0.06 a 2.59 ± 0.07 a 2.60 ± 0.09 a
25.33 ± 1.58 ab 20.44 ± 1.31 bc 26.55 ± 1.55 ab 26.82 ± 1.62 a
362 X. Li et al. / Food Chemistry 166 (2015) 358–364

Table 3
Contents of free amino acids of Pleurotus eryngii using different drying methods.

Amino acid Content(mg/g)

HA** MW VA NA FZ FM
*
a-AAA 0.15 ± 0.03 a*** 0.01 ± 0.00 d 0.09 ± 0.01 b 0.08 ± 0.01 b 0.03 ± 0.01 cd 0.06 ± 0.01 bc
g-ABA 0.06 ± 0.01 b 0.01 ± 0.00 c 0.14 ± 0.02 a 0.06 ± 0.01 b 0.04 ± 0.01 b 0.04 ± 0.01 b
b-AiBA 0.01 ± 0.02 a nd+ 0.01 ± 0.00 a nd nd nd
Ala 0.99 ± 0.06 b 0.16 ± 0.02 c 1.06 ± 0.15 b 1.05 ± 0.16 b 0.82 ± 0.13 b 1.63 ± 0.06 a
b-Ala 0.03 ± 0.01 a 0.01 ± 0.00 b 0.01 ± 0.01 ab 0.01 ± 0.01 b 0.02 ± 0.01 ab 0.02 ± 0.01 ab
Arg 1.93 ± 0.68b 0.86 ± 0.08 c 0.50 ± 0.09c 1.12 ± 0.17 c 0.93 ± 0.15 c 4.22 ± 0.18 a
Asn 0.45 ± 0.05 a 0.06 ± 0.01 c 0.26 ± 0.01 b 0.28 ± 0.01 b 0.12 ± 0.01 c 0.40 ± 0.10 a
Asp 1.21 ± 0.24 ab 0.94 ± 0.12 b 0.30 ± 0.12 c 0.48 ± 0.01 c 0.48 ± 0.02 c 1.28 ± 0.13 ab
Cys 0.09 ± 0.02 ab 0.02 ± 0.00 b 0.05 ± 0.01 c 0.10 ± 0.01 a 0.05 ± 0.01 c 0.07 ± 0.01 bc
Cyshi 0.20 ± 0.03 ab 0.04 ± 0.01 d 0.13 ± 0.06 bc 0.15 ± 0.01 b 0.07 ± 0.01 cd 0.25 ± 0.02 a
Etn 0.02 ± 0.02 a nd 0.02 ± 0.00 a 0.01 ± 0.00 a 0.02 ± 0.00 a nd
Gln 2.30 ± 0.38 a 0.16 ± 0.01 c 1.09 ± 0.11 b 1.14 ± 0.12 b 0.37 ± 0.07 c 1.53 ± 0.20 b
Glu 3.54 ± 0.44 a 0.62 ± 0.10 d 1.68 ± 0.06 b 1.54 ± 0.11 bc 1.07 ± 0.25 cd 1.42 ± 0.21 bc
Gly 0.29 ± 0.14 a 0.08 ± 0.08 b 0.18 ± 0.01 ab 0.16 ± 0.01 ab 0.12 ± 0.00 b 0.22 ± 0.04 ab
His 0.35 ± 0.07 a 0.04 ± 0.01c 0.18 ± 0.00 b 0.16 ± 0.02 b 0.11 ± 0.02 bc 0.32 ± 0.09 a
Ile 0.44 ± 0.14 a 0.05 ± 0.01 c 0.28 ± 0.02 b 0.18 ± 0.07 bc 0.13 ± 0.02 bc 0.27 ± 0.02 b
Leu 0.62 ± 0.14 a 0.12 ± 0.03 c 0.46 ± 0.04 ab 0.44 ± 0.10 b 0.17 ± 0.00 cd 0.42 ± 0.00 b
Lys 0.65 ± 0.11 a 0.15 ± 0.014 d 0.42 ± 0.08 bc 0.50 ± 0.14 ab 0.24 ± 0.03 cd 0.58 ± 0.08 ab
Met 0.05 ± 0.03 a 0.02 ± 0.01 ab 0.04 ± 0.01 ab 0.02 ± 0.01 b 0.04 ± 0.01 ab nd
NH3 0.06 ± 0.01 a 0.04 ± 0.008 a 0.05 ± 0.02a 0.051 ± 0.00 a 0.04 ± 0.01 a 0.05 ± 0.01 a
Orn 1.30 ± 0.04a 0.14 ± 0.026 d 0.69 ± 0.06 b 0.69 ± 0.09 b 0.49 ± 0.04 c 1.35 ± 0.12 a
Phe 0.74 ± 0.12 a 0.18 ± 0.06 d 0.43 ± 0.02 b 0.38 ± 0.04 bc 0.23 ± 0.01 cd 0.77 ± 0.08 a
Pro 0.36 ± 0.10 0.07 ± 0.01 b 0.17 ± 0.04 ab 0.20 ± 0.06 ab 0.20 ± 0.12 ab 0.25 ± 0.05 ab
P-Ser 0.28 ± 0.10 ab 0.21 ± 0.08 b 0.31 ± 0.01 ab 0.31 ± 0.01 ab 0.35 ± 0.00 ab 0.42 ± 0.09 a
Ser 0.74 ± 0.09 a 0.13 ± 0.01 c 0.38 ± 0.01 b 0.40 ± 0.01 b 0.21 ± 0.01 c 0.68 ± 0.07 a
Thr 0.59 ± 0.08 a 0.19 ± 0.11 c 0.41 ± 0.02 b 0.38 ± 0.02 b 0.18 ± 0.01 c 0.48 ± 0.09 b
Trp 0.22 ± 0.04 b 0.03 ± 0.00 c 0.09 ± 0.02 a 0.10 ± 0.02 b 0.06 ± 0.00 b 0.29 ± 0.10 b
Tyr 0.63 ± 0.15 a 0.10 ± 0.03 c 0.36 ± 0.06 b 0.39 ± 0.04 b 0.25 ± 0.00 ab 0.69 ± 0.01 a
Urea 0.40 ± 0.05 a nd 0.14 ± 0.02 a 0.26 ± 0.03 a nd nd
Val 0.56 ± 0.09 a 0.12 ± 0.03 c 0.34 ± 0.04 b 0.32 ± 0.01 b 0.14 ± 0.01 c 0.38 ± 0.01 b
EAA++ 3.88 ± 0.50 0.85 ± 0.24 d 2.47 ± 0.07c 2.33 ± 0.11 c 1.18 ± 0.02 d 3.17 ± 0.01 b
Total 19.26 ± 0.33a 4.55 ± 0.37 f 10.29 ± 0.26 d 10.97 ± 0.13 c 6.96 ± 0.06 e 18.07 ± 0.01 b
*
a-AAA, D, L-a-Aminoadipic acid; g-ABA, c-AminoButyric acid; b-AiBA, D,L-b-Amino-i-Butyric acid; Ala, L-Alanine; b-Ala, b-Alanine; Arg, L-Arginine; Asn, Asparagine; Asp, L-
Aspartic acid; Cys, L-Cystine; Cysthi, L-Cystathionine; Etn, Ethanolamine; Gln, Glutamine; Glu, L-Glutamic acid; Gly, Glycine; His, LHistidine; Ile, L-Isoleucine; Leu,
L-Leucine; Lys, L-Lysine; Met, L-Methionine; NH3, Ammonia; Orn, L-Ornithine; Phe, L-Phenylalanine; Pro, L-Proline; P-ser, D,L-O-Phosphoserine; Ser, L-Serine; Thr,
L-Threonine; Trp, L-Tryptophan; Tyr, L-Tyrosine; Urea, Urea; Val, L-Valine.
**
HA, Hot air Drying; MW, Microwave Drying; VA, Vacuum Drying; NA, Air Drying; FZ, Freeze Drying; FM, Fresh Mushroom.
***
Values were expressed as mean ± SD (n = 3); means with the same letter are not significantly different between themselves (p < 0.05) according to the Duncan’s multiple
range test.
+
nd: Not detected.
++
EAA, Essential amino acids, Thr + Val + Met + Ile + Leu + Phe + Trp + Lys.

highest concentration in HA treated samples and lowest in MW
treated samples. His and Arg, supplements from foods to satisfy a
human’s requirement, were detected in these samples. Kim et al.
(2009) reported identical kinds of FAA, with significantly higher
contents of total FAA and EAA in FZ P. eryngii, than those in this
study (p < 0.05). The differences of the concentrations of FAA and
EAA were probably caused by the different extracting methods,
especially with high contents of MSG-like components (8.63 mg/g).
Eighteen kinds of common FAA were divided into four classes,
MSG-like, sweet, bitter and tasteless samples (Fig. 1), based on
their taste characteristics according to the published studies
Yang et al. (2001) and Li et al. (2014). Total content of common
FAA from MW, FZ, VA, NA, FM to HA processing increased succes-
sively, ranging from 3.87 to 14.00 mg/g. The concentration of MSG-
like compounds, Asp and Glu, ranging from 1.54 to 4.76 mg/g, in
HA treated products was significantly higher than those of others
(p < 0.05). Kawai, Sekine-Hayakawa, Okiyama, and Ninomiya
(2012) showed that Asn and Gln, derivatives of Asp and Glu, pro-
duced sour and sweet tastes respectively, not umami.
It has become apparently that FM and HA treated products had
the highest total concentration of tasty compounds, while MW and
FZ products had the smallest amount of flavour chemicals. Heating
would facilitate the generation of FAA from protein (Wang, Liu, Ma,
& Ma, 2008) along with Maillard reaction between amino acids and
reducing sugars in mushrooms. Thus, the final total concentration
of FAA would be higher than that of the original sample, when the
amount of FAA generation from protein was greater than that of
the loss of FAA in Maillard reaction, which might lead to the higher
content of FAA in the HA treated sample. Conversely, the consump-
tion of FAA in Maillard reaction might be greater than ones gener-
ated during MW treatment, and the high temperature could result
in charred mushrooms, along with unexpected hardness (Walde
et al., 2006).
The amounts of total common FAA and MSG-like compounds in
FZ P. eryngii were reduced to nearly half, compared with fresh
mushroom, agreeing with the results concerning FZ process
applied to Agaricus bisporus (Liu et al., 2014), as freezing might pre-
vent protein degradation to some degree (Fernandes et al., 2013),
however dehydration might cause a certain loss of FAA.
3.5. Organic acids
As shown in Table 4, six kinds of organic acids were detected in
these samples including: tartaric acid, malic acid, ascorbic acid,
acetic acid, citric acid and fumaric acid, with total content of
organic acids in P. eryngii ranging from 56.39 mg/g (FM) to
95.59 mg/g (FZ). Valentao et al. (2005) also reported nine kinds
of organic acids in six NA treated wild mushrooms, and total con-
tents ranged from 1.46 mg/g to 9.84 mg/g.
Merely three kinds of organic acids were detected in fresh P.
eryngii: malic acid, ascorbic acid and fumaric acid. However, the
concentration of each organic acid in fresh P. eryngii was not lower
 X. Li et al. / Food Chemistry 166 (2015) 358–364 363

16
a a
14

12 HA
MW
Concentration (mg/g) 10 VC
NA
b FZ
8 b
a FM
c
6 a b
d
4 b a a
cc c bb cc
d d
2 c c a a
d bb c
d
0

Total MSG-like Sweet Bitter Tasteless

Taste characteristics
Fig. 1. Content of taste characteristics (MSG-like: Asp + Glu; Sweet: Thr + Ser + Gly + Ala + Pro; Bitter: Val + Met + Ile + Leu + Phe + Trp + His + Arg; Tasteless: Cys + Tyr + Lys.)
of eighteen kinds of common free amino acids in Pleurotus eryngii, under different drying methods. HA, Hot air Drying; MW, Microwave Drying; VC, Vacuum Drying; NA, Air
Drying; FZ, Freeze Drying; FM, Fresh Mushroom. Means with the same letter are not significantly different between themselves (p < 0.05) according to the Duncan’s multiple
range test.

Table 4
Contents of organic acids of Pleurotus eryngii using different drying methods.

Organic acid Content (mg/g)

HA* MW VA NA FZ FM
Tartaric acid 0.16 ± 0.07a** nd*** nd nd 0.14 ± 0.06 a nd
Malic acid 54.18 ± 3.11 a 25.69 ± 0.48 c 36.55 ± 1.58 b 37.14 ± 0.36 b 55.15 ± 1.78 a 52.18 ± 2.29 a
Ascorbic acid nd 0.32 ± 0.07 b nd 0.19 ± 0.04 b 0.25 ± 0.04 b 2.01 ± 0.92 a
Acetic acid 26.33 ± 3.16 b 27.88 ± 0.66 ab 24.78 ± 0.80 b 31.14 ± 1.28 a 31.16 ± 0.88 a nd
Citric acid 10.93 ± 0.67 a 5.69 ± 0.49 d 7.79 ± 0.93 bc 8.49 ± 0.61 b 6.40 ± 0.68 cd nd
Fumaric acid 2.78 ± 0.31 a 1.68 ± 0.47 b 1.79 ± 0.21 ab 2.74 ± 0.29 a 2.49 ± 0.69 ab 2.20 ± 0.22 ab
Total 94.38 ± 0.86 a 61.26 ± 2.17 d 70.90 ± 3.53 c 79.68 ± 2.00 b 95.59 ± 0.44 a 56.39 ± 1.14 e
*
HA, Hot air Drying; MW, Microwave Drying; VA, Vacuum Drying; AD, Air Drying; FZ, Freeze Drying; FM, Fresh Mushroom.
**
Values were expressed as mean ± SD (n = 3); means with the same letter are not significantly different between themselves (p < 0.05) according to the Duncan’s multiple
range test.
***
nd: Not detected.

than those of dried samples. In this study, the same extraction and
detection methods were employed to both dried (fine powders)
and fresh P. eryngii (small chunks). Hence, it might be presumed
that the drying or powder state would potentially be beneficial
to the release of tartaric acid, acetic acid and citric acid in dried
P. eryngii. Furthermore, the contents of total and each single
organic acid in FZ and HA treated products belonged to the high
range, while those of MW treated products were in the low range,
except for acetic acid.
Tartaric acid was only detected in HA and FZ treated products
with low concentrations (<0.2 mg/g). The content of ascorbic acid
in fresh mushroom was significantly higher than that of the dehy-
drated ones (p < 0.05). Malic acid and acetic acid were the most
abundant organic acids in products after drying (>24 mg/g),
accounting for more than 85% of the total organic acid, followed
by citric acid (<10 mg/g, mostly), then fumaric acid (<3 mg/g).
Rodriguez-Campos et al., 2011 showed that the content of malic
acid and citric acid in fermented cocoa significantly increased
(p < 0.05) after drying for one day, but then decreased after two
days. Afterwards, the concentrations maintained constant levels,
which were slightly higher than those of the control.
In summary, although the concentrations of organic acids in P.
eryngii could vary depending on the type of the drying method,
they had some similarities, i.e., ascorbic acid was seriously
destroyed, while acetic acid and citric acid were generated in a
great quantity after the drying processing. Furthermore, the ultra
high temperature (100 °C) was not appropriate for the conserva-
tion of organic acids in P. eryngii.
3.6. Equivalent umami concentration
The mixture of IMP and MSG showed a synergistic effect of
umami taste, and a small amount of 50 -nucleotides would greatly
364
60
a
50
EUC (g MSG/100g dry weight)
b
40 b References
30
20
c during Microwave, Vacuum and Convective Drying. Biosystems Engineering,
10
0 components of Croatian wild edible mushroom. Food Chemistry, 124(3),
HA MW VC NA
Dehydrating methods
Fig. 2. Equivalent umami concentration (EUC) of Pleurotus eryngii under different
drying methods. HA, Hot air Drying; MW, Microwave Drying; VA, Vacuum Drying;
NA, Air Drying; FZ, Freeze Drying; FM, Fresh Mushroom. Means with the same letter
are not significantly different between themselves (p < 0.05) according to the
Duncan’s multiple range test.
contribute to MSG or MSG-like FAA, by reducing their threshold
values (Yamaguchi, 1967, 1998).
Fig. 2 indicates a significant difference between fresh mush-
room and dehydrated products for EUC values (p < 0.05) in P. eryn-
gii, ranging from 9.64 g MSG/100 g in MW treated products to
52.52 g MSG/100 g in HA treated products, respectively. Mau
et al. (2005) divided EUC values into four levels listed on the basis
of MSG/100 g dry weight: >1000 g, 100–1000 g, 10–100 g and
<10 g. Generally, most EUC values in this study were classified into
the third level, apart from MW treated samples, standing on the
boundary between three and four levels.
As stated previously, the content of 50 -GMP and Glu in P. eryngii
mainly contributed to their EUC values. In addition, overheating
would damage umami flavour, for MW treated products, resulting
in the lowest concentrations of flavour 50 -nucleotides and MSG-
like free amino acids.
4. Conclusion
In conclusion, drying methods have significant (p < 0.05) effects
on the non-volatile flavour compounds of P. eryngii. The drying
process might breakdown certain monosaccharides, especially glu-
cose, however, they had slight and fluctuating effects on the con-
centrations of trehalose and mannitol. In addition, drying
processes can increase the total content of organic acids in P. eryn-
gii, for abundant generation of acetic acid and citric acid, whereas
ascorbic acid was greatly damaged during the drying process.
Moreover, the content of malic acid in MW, VA and NA treated
products reduced significantly, to just over half of the contents in
the FM group. In contrast, the content of total 50 -nucleotides in
fresh P. eryngii was higher than all drying products, but flavour
50 -nucleotides, namely 50 -GMP in our study, in fresh mushroom
was less than that in VA, NA and FZ treated samples. Furthermore,
drying processes remarkably reduced FAA in P. eryngii, except for
the HA treated samples. It was concluded that MW treatment
was not suitable for P. eryngii since it could damage most of the
tasty compounds in P. eryngii. However, FZ and HA treatments
showed a better performance on the preservation of tasty
compounds in P. eryngii, relatively.
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X. Li et al. / Food Chemistry 166 (2015) 358–364
Acknowledgment
The financial support for this research from Shanghai Municipal
Agricultural Commission of China (No. Hu 2013610) is gratefully
acknowledged.
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