Quality characteristics and non-volatile taste formation mechanism of Lentinula edodes during hot air drying

In this paper, the changes of non-volatile taste substances and the formation mechanism of taste quality of Lentinula edodes during hot air drying at 50 degrees C were studied. The results showed that with the increase of drying time, the moisture content gradually decreased, volume shrinkage, color deepening, chewiness and viscosity first increased and then decreased. After drying for 8 h, when the moisture content reached 28.68%, the appearance, taste and the overall quality of L.edodes were better. After 12 h drying, the content of free amino acids and organic acids increased significantly, while the content of 5 '-nucleotide and soluble sugar decreased significantly, and the EUC value was higher. Succinic acid has the highest TAV value, which contributes the most to the taste of dried L.edodes products. Comprehensive quality analysis of drying process and the guidance for rehydration of dried L.edodes were also predicted.