Analysis Of The Flavor Components And The Evaluation Of Electronic Tongue In The Different Drying Methods

Edible fungus is an important food resource for human beings.It is rich in nutrition,and has a variety of functions,such as enhancing immunity,antioxidation,lowering blood pressure and so on.Boletus as one of the important edible fungus resources,has been researched by more and more scholars,and the Delicious boletus,Suillus luteus and Suillus granulatus were provided with the most research value.However,the studies were mostly focused on the fermentation,cultivation and its resistance to metal,but there were few studies on the sensory evaluation of the flavor and electronic tongue.In this paper,the components in different parts and levels of Suillus luteus with different drying methods including natural drying,hot air drying,vacuum drying,vacuum freeze drying,were determined by simultaneous distillation extraction and GC-MS.The content of soluble sugar of four kinds of drying methods was determined by Phenol-Sulfuric acid method.Taste amino acid content was determined by amino acid automatic analyzer.Flavor nucleotide content was measured by HPLC.Sensory evaluation was carried out by electronic tongue.The main results are as follows:1.Study of components of Suillus luteus by simultaneous distillation extraction indicated that:There are 102 kinds of components in Suillus luteus by simultaneous distillation extraction,the main components are Palmitic acid,Linoleic acid,9-Hexadecenoic acid,(9Z)-,1-Octen-3-ol,Trans-2-Octen-l-ol,Diisobutyl phthalate,Farnesyl acetone,Geranylacetone,Dibutyl phthalate,Isovaleraldehyde,3-Methyl-1-butanol,Phenethyl alcohol.Sorts of components from gills of second level treated by hot air drying at 60 ? were the most,which has determined 30 kinds of components.Relative content of 1-octen-3-ol(mushroom alcohol),a characteristic aroma components,was vacuum drying>natural drying>hot air drying,which content was 18.51%,15.11%,3.35%respectively.2.Study of non-volatile components from Suillus luteus indicated that:Content of taste amino acid from Suillus luteus was:vacuum freeze drying(77.75mg/g)>natural drying(70.08mg/g)>vacuum drying(58.83mg/g)>hot air drying(57.97mg/g).Content of flavor nucleotide from Suillus luteus was:vacuum drying(3.94mg/g)>hot air drying(2.97mg/g)>vacuum freeze drying(2.26mg/g)>natural drying(0.59mg/g).Content of soluble sugar from Suillus luteus was:vacuum freeze drying(30.29g/100g)>vacuum drying(36.35g/100g)>hot air drying(25.51g/100g)>natural drying(24.94g/100g).3.Results of evaluation of 5 tastes by electronic tongue showed that:The fresh taste and the sweet taste of natural drying and hot air drying were relatively strong.The fresh taste,bitter taste and sweet taste of vacuum drying were relatively strong.The sweet taste of vacuum freeze drying was relatively strong.Comprehensive analysis of the dry samples of Suillus luteus indicated that vacuum drying has a good taste.