Effects of different drying methods on the physical characteristics and non-volatile taste components of Schizophyllum commune

Abstract

Fresh Schizophyllum commune deteriorates easily after harvest due to its high moisture content and tender texture. Different drying methods can affect food quality differently. The study aimed to investigate the effects of hot air drying at 60 °C and 80 °C (60 °C HAD and 80 °C HAD), ultrasound-assisted hot air drying at 60 °C and 80 °C (US-60 °C HAD and US-80 ℃ HAD), microwave drying (MD), microwave vacuum drying (MVD) and vacuum freeze-drying (VFD) on the physical properties and taste components of Schizophyllum commune. Results showed that VFD group had the best porous honeycomb ultrastructure, and closest color to fresh mushroom. The VFD group had the highest total organic acid content (19.78 mg/g), with particularly high levels of succinic anhydride (6.03 mg/g) and succinic acid (4.99 mg/g). Additionally, VFD showed superior retention rates for 5′-nucleotides (6.45 mg/g) and free amino acids (25.42 mg/g). US-60 ℃ HAD (7.77 mg/g), US-80 ℃ HAD (7.63 mg/g), and VFD (7.40 mg/g) were better at retaining monosodium glutamate-like amino acid. VFD and US-60 ℃ HAD could produce higher equivalent umami concentration values. VFD is a good choice for drying Schizophyllum commune. The research results can provide reference for commercial drying of Schizophyllum commune.