Effects of different extraction methods on the release of non-volatile flavor components in shiitake mushroom (Lentinus edodes)

Shiitake mushroom is a highly nutritious and delicious edible fungus with a unique flavour , making it popular among consumers globally. In this study, the effects of different extraction methods on the release of non-volatile flavour substances in shiitake mushroom were investigated using e-tongue, high performance liquid chromatography (HPLC), and principal component analysis (PCA). The results of pretreatment showed that hot air drying at 60 ℃ had higher umami intensity. On the basis of it, enzymatic hydrolysis was found to be beneficial for the release of soluble sugars (alcohols), organic acids , and free amino acids , especially umami, sweet amino acids like Glu, Ser, and Thr. Double enzymatic hydrolysis had higher umami intensity. On the other hand, cooking was beneficial to the release of 5′-nucleotides, with 5′-AMP and 5′-GMP being key flavour substances in high-pressure cooking. In conclusion, enzymatic hydrolysis can increase the ratio of umami and sweet amino acids, and high-pressure cooking is the best way to promote the release of 5′ -nucleotides. The findings of this study provide a theoretical foundation for the development of shiitake mushroom condiment .