Effects Of Drying Temperature And Packaging Methods On The Flavor Of Suillus Granulatus

Suillus granulatus is a precious wild edible fungus,which is distributed in China and other countries.Due to the characteristics of rich nutrition,unique flavor,strong umami taste and excellent taste,S.granulatus are very popular with consumers.However,Suillus granulatus have high water content and are not resistant to storage,so the processing and packaging of Suillus granulatus has become a means to extend their shelf life.At present,there are few studies on flavor changes during the processing and packaging of Suillus granulatus.This article takes Suillus granulatus as the research object,and studies the change of flavor substances under different drying temperatures(40?,50?,60?,70?,80?),different packaging and storage(air withdark,air with light,vacuum with dark,vacuum with light).The amino acid analyzer,high performance liquid chromatography,electronic tongue and GC-MS was used to determine the free amino acids,nucleotides,taste activity values,equivalent umami concentration and volatile compounds in Suillus granulatus,respectively.The main research results are as follows:1.Effect of drying temperature on the flavor components and the electronic tongue measurement results of Suillus granulatus showed that:When the drying temperature was 60?,the umami amino acid(12.83 mg/g),TAV of glutamic acid(41.54),TAV of GMP(1.39),equivalent umami concentration(57.77 g MSG/100 g),and electronic tongue umami taste value(14.37)were significantly higher than other temperatures.Species of volatile compounds at 80 ? were higher than the other temperature,and the total relative content of eight-carbon compounds was higher at 60 ?.The relative content of 1-octen-3-ol,a characteristic aroma component,gradually decreased with the temperature increasing.2.Effect of packaging methods on the flavor components and electronic tongue measurement of Suillus granulatus results showed that:In the four packaging methods,glutamic acid,alanine,proline,valine,phenylalanine,and arginine all contributed more to the taste of Suillus granulatus than other flavored amino acids.When stored for 2 months and 10 months,GMP has a great contribution to the umami taste of Suillus granulatus in the four kinds of packaging.When stored for 2 months,except for GMP,the air with light packaging IMP also has a greater contribution to umami taste of Suillus granulatus.According to the equivalent umami concentration,as for air with dark packing(121.06 g MSG/100 g)and the vacuum with light packing(91.42 g MSG/100 g),the sample stored for 6 months are significantly higher than other storage periods.For air with light packing(121.41 g MSG/100 g)and vacuum with dark packing(140.78 g MSG/100 g),the sample stored for 4 months are higher than other storage periods.In order to better protect the umami taste of Suillus granulatus,it is better to store it for 4 months or 6 months.Compared with the four packaging methods when stored for 4 months,vacuum with dark packing(140.78 g MSG/100 g)is higher than other packaging methods,and when stored for 6 months,air with dark packing(152.74 g MSG/100 g)is higher than other packaging methods.The packaging method has no significant effect on the umami taste value of the electronic tongue.According to the species of volatile components: the most volatile species are found when stored at 4 months and 6 months.The air with dark packaging(34 species)has the most species at 4 months of storage,and the vacuum with light(28 species)has the most species at 6 months of storage.The relative content of eight-carbon was higher at 4 months,followed by 6 months.Both 4 months(41.48%)and 6 months(40.39%)were higher in air with light packing.Therefore,in order to better preserve the umami taste.In terms of drying temperature,it is recommended to dry at 60 ?.In terms of packaging methods,it is recommended that the vacuum with dark packaging method should be stored for 4 months and the air with dark packaging method should be stored for 6 months.In order to better retain the aroma components of the Suillus granulatus,in terms of drying temperature,it is recommended to choose 60 ? or 80 ?.For the species of aroma components: it is better to dry at 80 ?.For the total relative content of eight carbon compounds: it has better to dry at 60 ?.As for the packaging method,it is recommended to choose 4 months or 6 months as the storage period.For the species of aroma components: air with dark packaging should be chosen when stored for 4 months(33 species).Vacuum with light should be chosen when stored for 6 months(28 species).For total relative content of eight carbon compounds: air with light packaging should be selected when stored for 4 months and 6 months.