Effect of Different Drying Methods on the Quality and Nonvolatile Flavor Components of .

Different drying methods affect the quality of foods. The aim of this study is to explore the effects of seven drying methods, including hot air drying at 60 °C and 80 °C, ultrasound-assisted hot air drying at 60 °C and 80 °C, microwave drying, vacuum microwave drying, and vacuum freeze-drying, on the quality and nonvolatile flavor components of . The vacuum freeze-drying resulted in minimal collapse, mild shrinkage at the macroscopic level, and the formation of uniform pores at the microscopic level on the surfaces of mushrooms. In addition, vacuum freeze-drying can improve the color attributes of the mushrooms. Therefore, the appearance and shape of vacuum freeze-drying treated were closest to those of fresh mushrooms. We found that ultrasound-assisted treatment can effectively shorten the drying time of The drying time of ultrasound-assisted hot air drying at 60 °C was 20% shorter than that of hot air drying at 60 °C, and the drying time of ultrasound-assisted hot air drying at 80 °C was 37.5% shorter than that of hot air drying at 80 °C. The analysis of the nonvolatile flavor components showed that the ultrasound-assisted hot air drying at 60 °C of the sample had the highest content of free amino acids (83.78 mg/g) and an equivalent umami concentration value (1491.33 monosodium glutamate/100 g). The vacuum freeze-drying treated had the highest 5'-nucleotide content of 2.44 mg/g. Therefore, vacuum freeze-drying and ultrasound-assisted hot air drying at 60 °C, followed by vacuum microwave drying, might protect the flavor components of to the greatest extent. However, microwave drying, hot air drying at 80 °C, and ultrasound-assisted hot air drying at 80 °C could destroy the flavor components of during drying. The results of this study provided data support for the industrial production of dried .