Table 2.
The content and proportion of flavoring amino acids of L. edodes produced in Guizhou after different processing methods.
| Varieties | Flavor Characteristics | UN | ST | HP | MI | BO | FR | ||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Content (mg/g) | Proportion/% | Content (mg/g) | Proportion/% | Content (mg/g) | Proportion/% | Content (mg/g) | Proportion/% | Content (mg/g) | Proportion/% | Content (mg/g) | Proportion/% | ||
| 0912 | umami | 2.72 ± 0.02 ab | 13.91 | 2.45 ± 0.33 b | 13.41 | 2.87 ± 0.04 ab | 16.38 | 3.00 ± 0.13 a | 16.09 | 1.58 ± 0.23 c | 12.90 | 1.74 ± 0.15 c | 15.17 |
| sweet | 4.87 ± 0.08 ab | 24.96 | 4.83 ± 0.20 ab | 26.73 | 5.19 ± 0.20 a | 29.62 | 4.64 ± 0.07 b | 24.89 | 3.06 ± 0.36 c | 24.98 | 3.05 ± 0.19 c | 26.59 | |
| bitter | 10.07 ± 0.20 a | 51.51 | 9.31 ± 0.50 a | 51.52 | 7.94 ± 0.16 b | 45.32 | 9.46 ± 0.65 a | 50.75 | 6.68 ± 0.70 c | 54.53 | 5.79 ± 0.60 d | 50.48 | |
| tasteless | 1.89 ± 0.06 a | 9.67 | 1.49 ± 0.15 a | 8.25 | 1.52 ± 0.05 a | 8.68 | 1.55 ± 0.11 a | 8.32 | 0.93 ± 0.38 b | 7.59 | 0.89 ± 0.07 b | 7.76 | |
| LM | umami | 2.97 ± 0.10 a | 21.21 | 2.37 ± 0.04 c | 18.96 | 2.69 ± 0.08 b | 23.27 | 2.64 ± 0.01 b | 20.80 | 1.51 ± 0.04 d | 20.30 | 1.59 ± 0.31 d | 21.14 |
| sweet | 3.67 ± 0.29 a | 26.21 | 3.48 ± 0.20 a | 27.84 | 3.50 ± 0.20 a | 30.28 | 3.40 ± 0.10 a | 26.79 | 1.87 ± 0.08 b | 25.13 | 2.21 ± 0.15 b | 29.39 | |
| bitter | 5.80 ± 0.21 a | 41.43 | 5.26 ± 0.34 b | 42.08 | 4.07 ± 0.18 c | 35.21 | 5.23 ± 0.25 b | 41.21 | 3.06 ± 0.64 d | 41.13 | 2.88 ± 0.59 d | 38.30 | |
| tasteless | 1.56 ± 0.12 a | 11.14 | 1.39 ± 0.05 ab | 11.12 | 1.31 ± 0.07 abc | 11.33 | 1.43 ± 0.44 ab | 11.27 | 0.99 ± 0.09 cd | 13.31 | 0.84 ± 0.10 d | 11.17 | |
| 808 | umami | 6.14 ± 0.22 a | 29.10 | 5.21 ± 0.16 b | 27.98 | 4.19 ± 0.07 c | 29.02 | 4.93 ± 0.34 b | 26.45 | 2.77 ± 0.18 d | 29.10 | 2.61 ± 0.19 d | 27.68 |
| sweet | 4.95 ± 0.64 a | 23.46 | 4.47 ± 0.14 a | 24.01 | 3.54 ± 0.13 b | 24.52 | 4.33 ± 0.15 ab | 23.23 | 2.29 ± 0.26 c | 24.05 | 2.42 ± 0.47 c | 25.66 | |
| bitter | 8.48 ± 2.32 a | 40.19 | 7.15 ± 0.16 ab | 38.40 | 5.63 ± 0.34bc | 38.99 | 7.67 ± 0.21 ab | 41.15 | 3.72 ± 0.38 c | 39.08 | 3.82 ± 0.20 c | 40.51 | |
| tasteless | 1.54 ± 0.20 ab | 7.30 | 1.79 ± 0.16 a | 9.61 | 1.09 ± 0.86 abc | 7.55 | 1.71 ± 0.23 a | 9.17 | 0.74 ± 0.44 bc | 7.77 | 0.57 ± 0.21 c | 6.04 | |
Each value is expressed as the mean ± SD (n = 3) of triplicate determinations. ANOVA and Duncan test were used to analyze the significant difference among samples from different cooking methods. Means with different letters within a row were significantly different (p < 0.05) in different cooking methods. ST, steam treatment; BO, boil treatment; FR: fry treatment, MI: microwave treatment; HP: high-pressure treatment; UN: uncooked.