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

Xinmeng Wen1, Wen Li2, Wu Li3

  • 1Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, the People's Republic of China, 1000 Jinqi Road, Shanghai 201403, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, College of Food Science and Engineering, Hainan University, Haikou 570228, China.

Food Chemistry
|June 6, 2022
PubMed

Keywords:
Equivalent umami concentrationHot air dryingLentinula edodesTaste activity valueTaste substances

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