Effects Of Strains, Cultivation Processes And Drying Methods On Flavor Compounds Of Pleurotus Eryngii

The aim of this reserch was to study effects of maturity, culture mediums, strains and drying methos, including hot air, vacuum, microwave, freeze drying and naturally air-drying, on flavor compounds of Pleurotus eryngii. Flavor compounds included volatile and nonvolatile ones, like soluble sugars or polyols, organic acids, 5’-nucleotides and free amino acids. In addition, nutrients and tasty compounds of leftovers of P. eryngii were studied, so as to protein nutritive value of P. eryngii cultivated in different culture mediums. Results showed that P. eryngii was rich in protein, carbohydrates and trehalose, ranged from 10.15-20.62%,70.10-82.60% and 184.92-274.21mg/g, respectively, but low in fat and ash. Contents of crude protein, free amino acids and volatile compounds in immature fruit bodies of P. eryngii were raletive higher, while those of carbohydrate, trehalose, Orn, Arg and most 5’-nucleotides were lower when compared to mature ones. Fruit bodies of P. eryngii cultivated in mediums with sawdust as the major carbon source had higher levels of superior crude protein, free amino acids and equivalent umami concentration (EUC) values, while comcob was benefical to high contents of carbohydrate, trehalose, organic acids and production. However, the formulated mediums of sawdust and comcob would be benefit to the flavor, nutrition and economic effectiveness of P. eryngii. Contens of flavor compounds in seven strains of P. eryngii varied, among which flavor of fruit bodies of Guosen was most different with the others. Fungus-buds and slices of P. eryngii had eauative nutrient value and palatable taste with mature fruit bodies, and scrap composts were still rich in carbon and nitrogen sources for furthur use. Freeze drying and hot air were capable of the conservation of taste compounds maximally in P. eryngii, followed by natural air dry and vacuum while microwave drying was not suitable for P. eryngii due to the loss of taste compounds dramatically in P. eryngii. EUC values of P. eryngii was in the range of 9.64-52.52 g MSG/100 g dry matter.