Effect of Drying Temperature on the Volatile Profile and Taste Properties of Flammulina velutipes Root

Abstract

In this study, the volatile profile and taste properties of Flammulina velutipes root dried at room temperature, 40, 50 or 60 ℃ were analyzed by using an electronic nose (E-nose), an electronic tongue (E-tongue), and headspace solid-phase microextraction followed by gas chromatography-mass spectrometry (HS-SPME-GC-MS). Results indicated that the drying temperature markedly affected the contents of free amino acids, soluble proteins, crude polysaccharides and 5’-nucleotides, and the overall quality of F. velutipes root dried at 50 ℃ was best. Significant differences among all dried samples were observed. Principal component analysis (PCA) combined with the E-nose and E-tongue radar charts as well as the GC-MS fingerprint could clearly discriminate all dried samples. The results obtained from hierarchical cluster analysis (the Euclidean distance was 6.5) were in agreement with those of PCA. These findings may provide theoretical support for the dehydration of edible mushrooms and other similar thermo-sensitive agricultural products.

Keywords

• drying temperature; flammulina velutipes root; electronic nose; electronic tongue; headspace solid-phase microextraction gas chromatography-mass spectrometry