Non-volatile flavour components in Lentinus edodes after hot water blanching and microwave blanching

Figures & data

Figure 1. Radar fingerprint chart and line chart of non-volatile flavor components in L.edodes after hot water blanching (HB) and microwave blanching (MB). A radar fingerprint chart of L.edodes with different hot water blanching time, B changes of bitterness, astringency, and umami in L.edodes with different hot water blanching time, C radar fingerprint chart of L.edodes with the same time and different microwave blanching powers, D changes of bitterness, astringency, and umami in L.edodes with the same time and different microwave blanching powers, E radar fingerprint chart of L.edodes with the same power and different microwave blanching time, F changes of bitterness, astringency, and umami in L.edodes with the same power and different microwave blanching time. *p < 0.05.

Table 1. The changes of soluble sugar and polyols in L.edodes after hot water blanching (HB) and microwave blanching (MB).

	Content (mg/g dry weight)
Soluble sugars (Polyols)	Fresh	HB	MB
Fructose	35.86 ± 2.93a	10.78 ± 0.24b	33.86 ± 1.47a
Mannitol	120.83 ± 3.82a	32.82 ± 2.02c	91.99 ± 1.88b
Trehalose	15.53 ± 0.95a	6.80 ± 0.23c	10.32 ± 1.20b
Glucose	30.87 ± 4.12a	11.36 ± 1.55c	23.11 ± 1.86b
Total	203.09 ± 5.43a	61.76 ± 4.28c	159.28 ± 1.95b

Each value is expressed as mean ± SD (n = 3) and different lowercase letters with in a row means significantly different (p < 0.05)

Table 2. The changes of organic acid in L.edodes after hot water blanching (HB) and microwave blanching (MB).

	Content (mg/g dry weight)
Organic acids	Fresh	HB	MB
Tartaric acid	68.30 ± 2.95a	32.55 ± 2.85b	66.55 ± 3.19a
Malic acid	6.08 ± 0.42a	1.59 ± 0.11c	5.35 ± 0.42b
Acetic acid	8.33 ± 0.56a	1.30 ± 0.05b	7.72 ± 0.61a
Citric acid	31.04 ± 2.57a	7.16 ± 0.58c	19.42 ± 1.71b
Succinic acid	4.21 ± 0.04a	ND^a	3.35 ± 0.90b
Fumaric acid	3.44 ± 0.34a	2.16 ± 0.22c	2.82 ± 0.12b
Total	117.40 ± 3.32a	44.76 ± 3.21c	105.21 ± 3.21b

Each value is expressed as mean ± SD (n = 3) and different lowercase letters with in a row means significantly different (p < 0.05).

^a ND: not detected.

Table 3. The changes of 5ʹ-Nucleotide in L.edodes after hot water blanching (HB) and microwave blanching (MB).

	Content (mg/g dry weight)
5ʹ-Nucleotides	Fresh	HB	MB
5ʹ-CMP	1.52 ± 0.03a	0.36 ± 0.02c	1.09 ± 0.08b
5ʹ-AMP	1.45 ± 0.12a	0.15 ± 0.01c	0.74 ± 0.12b
5ʹ-GMP	1.80 ± 0.12a	0.09 ± 0.01c	1.23 ± 0.19b
5ʹ-UMP	1.84 ± 0.15a	0.15 ± 0.02c	1.05 ± 0.20b
5ʹ-IMP	ND^a	ND	ND
Total	6.61 ± 0.36a	0.75 ± 0.02c	4.11 ± 0.35b

Each value is expressed as mean ± SD (n = 3) and different lowercase letters with in a row means significantly different (p < 0.05).

^a ND: not detected.

Table 4. The changes of free amino acids in L.edodes after hot water blanching (HB) and microwave blanching (MB).

		Content (mg/g dry weight)
amino acids	Free amino acids	Fresh	HB	MB
Essential amino acid	Threonine	ND^a	ND	ND
	Valine	22.84 ± 1.52a	11.17 ± 0.33b	24.91 ± 1.77a
	Methionine	0.68 ± 0.01a	0.84 ± 0.05a	0.27 ± 0.03b
	Isoleucine	5.18 ± 0.13b	4.99 ± 0.05b	7.21 ± 0.75a
	Leucine	9.66 ± 0.63b	7.45 ± 0.08c	11.77 ± 1.23a
	Phenylalanine	14.78 ± 0.16a	6.72 ± 0.21b	14.14 ± 1.38a
	Lysine	35.18 ± 2.72a	16.96 ± 0.76b	34.64 ± 2.27a
	Total	88.32 ± 5.15a	48.15 ± 1.38b	92.95 ± 7.67a
Non-essential amino acid	Aspartic acid	2.32 ± 0.31b	4.78 ± 0.30a	2.43 ± 0.32b
	Alanine	38.48 ± 4.22a	8.76 ± 0.08b	39.48 ± 2.89a
	Serine	17.51 ± 1.42a	6.19 ± 0.24b	18.88 ± 1.82a
	Glutamine	16.42 ± 0.47b	25.58 ± 1.60a	26.72 ± 2.00a
	Glycine	22.61 ± 2.17a	9.27 ± 0.42b	22.15 ± 2.44a
	Cysteine	5.61 ± 0.22b	3.44 ± 0.07c	6.58 ± 0.35a
	Tyrosine	ND	3.08 ± 0.13	ND
	Total	102.94 ± 8.68a	61.11 ± 2.82b	116.24 ± 9.82a
Semi-essential amino acid	Histidine	8.54 ± 0.63a	4.41 ± 0.15b	8.79 ± 0.74a
	Arginine	30.49 ± 1.82a	21.01 ± 2.27b	33.29 ± 3.66a
	Total	39.03 ± 2.45a	25.43 ± 2.42b	42.09 ± 4.41a
	MSG-like^b	18.73 ± 1.08b	30.36 ± 1.89a	29.14 ± 2.31a
	Bitter	92.17 ± 4.88a	56.61 ± 3.04b	100.39 ± 9.80a
	Sweet	78.59 ± 7.82a	24.23 ± 0.74b	80.52 ± 7.16a
	Total content	230.29 ± 16.28a	134.68 ± 6.63b	251.28 ± 21.89a

Each value is expressed as mean ± SD (n = 3) and different lowercase letters with in a row means significantly different (p < 0.05).

^a ND: not detected.

^b MSG-like (Asp + Glu); bitter (Val + Met + Ile + Leu +Phe + His + Arg); sweet (Gly + Ser + Thr + Ala)

Figure 2. Changes of the equivalent umami concentration (EUC) in L.edodes after hot water blanching (HB) and microwave blanching (MB). Each value is expressed as mean ± SD (n = 3) and different lowercase letters with in a row means significantly different (p < 0.05).