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首页> 外文期刊>Progress in Artificial Intelligence >Evaluation of umami taste components of mushroom (Suillus granulatus) of different grades prepared by different drying methods
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Evaluation of umami taste components of mushroom (Suillus granulatus) of different grades prepared by different drying methods

机译：不同曲面蘑菇（Suillus Granulatus）的评价不同级别制备的不同级别制备的不同级别

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摘要

Suillus granulatus is a valuable wild edible mushroom with a strong umami taste. Different grades of S. granulatus were dried by different methods, including natural air drying (ND), hot air drying (HAD), vacuum drying (VD), and freeze drying (FD). Results showed that VD samples of all grades had the highest equivalent umami concentration (EUC) value (P<0.05). The second grade of ND samples showed the highest EUC value (P<0.05). The first grade of HAD samples showed the highest EUC value (P<0.05). The third grade of FD samples showed the highest EUC value (P<0.05). The third grade of VD samples had a higher EUC value than the other grades of samples dried by VD. Electronic tongue results indicated no significant differences between samples of all grades dried by all methods. Thus, umami taste components are affected by drying method and grade. VD is an appropriate drying method for all sample grades. ND, HAD, and FD are suitable for second-, first-, and third-grade samples, respectively. (C) 2020 "Society information". Production and hosting by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.
机译：Suillus granulatus是一个有价值的野生食用蘑菇，味道强壮。用不同的方法干燥不同等级的S.Granulatus，包括天然空气干燥（Nd），热风干燥（具有），真空干燥（Vd）和冷冻干燥（FD）。结果表明，所有等级的VD样品具有最高等效的鼠浓度（EUC）值（P <0.05）。第二级Nd样品显示出最高的EUC值（P <0.05）。第一个等级的样品显示出最高的EUC值（P <0.05）。三级FD样品显示最高的EUC值（P <0.05）。第三级VD样品的EUC值比VD干燥的其他样品的其他等级更高。电子舌结果表明，所有方法干燥的所有等级样品之间没有显着差异。因此，乌马姆味道组分受干燥方法和等级的影响。 VD是所有样品等级的适当干燥方法。具有和FD分别适用于二级，第一和三级样本。 （c）2020“社会信息”。 Elsevier B.V的生产和托管。代表科伊通信有限公司

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