Effects of drying methods on flavor components of Lentinus edodes and Pleurotus eryngii

Organoleptic quality, soluble sugar, free amino acids and taste nucleotides in Lentinus edodes and Pleurotus eryngii dried by different methods (hot air, natural air, vacuum and freeze drying) were investigated.The results showed that compared with other samples, the vacuum-dried samples had rich mushroom flavor, high content of free monosaccharides and free amino acids, contained more 5'-GMP. Hence, the vacuum-dried samples were more suitable to the development of mushroom seasoning.