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Temperature is one of the most important factors for drying edible mushrooms. To evaluate the effects of different hot‐air drying (HAD) temperatures on the umami taste and aroma profile of Suillus granulatus (S. granulatus) mushrooms, we measured umami substances and volatile compounds of S. granulatus dried at 40°C, 50°C, 60°C, 70°C, and 80°C. Results showed that when dried at 60°C, S. granulatus exhibited significantly higher (p < 0.05) equivalent umami concentration, taste activity values of glutamic acid (Glu) and 5′‐guanosine monophosphate (5′‐GMP), and electronic tongue umami sensory scores. The results identified a total of 71 volatile components of which geranylacetone, benzaldehyde, phenylethyl alcohol, and 3‐methylbutanoic acid were the dominant compounds. Sensory evaluation and relative odor activity values (ROAVs) revealed that 16 volatile compounds were the key volatile organic compounds contributing mushroom‐like and sweet odor to the overall aroma of S. granulatus; these included 1‐octen‐3‐ol (ROAV: 15.11‐62.06) and ethyl phenylacetate (ROAV: 13.62‐79.11). The drying temperature changed the aroma profile of S. granulatus. Furthermore, the mushroom dried at 60°C had a more desirable mushroom‐like and almond odor. It was, therefore, proposed that HAD at 60°C was optimal for retaining a pleasant flavor in S. granulatus. This study provides a theoretical basis for the optimal drying condition selection for the mushroom processing industry. Practical Application: Hot‐air drying at 60°C can significantly retain the flavor of S. granulatus and is an optimal temperature for mushroom drying. [ABSTRACT FROM AUTHOR]

• Blue-light was better for improving the umami and aroma of dried S. granulatus. • The lowest umami and aroma were in red-light and in green-light respectively. • Umami and aroma in five light treatments were better at 6 and 9 days. • Glu, Asp, alcohols, ketones and pyrazines contributed to flavor differences under different light treatments. Dried edible mushrooms have a unique flavor which is worth exploring to preserve and improve their flavor. Light can improve flavor for dried edible mushrooms, but there are few reports about monochromatic light. In this study, effects of red-light, yellow-light, green-light, blue-light and white-light on the umami taste and aroma of dried Suillus granulatus were investigated. The results showed that contents of umami amino acids and 5-nucleotides, equivalent umami concentration (EUC) and electronic tongue umami scores were higher under blue-light treatment. Principal component analysis (PCA) of volatiles showed that comprehensive scores under blue-light treatment were higher. The flavor was better under five light treatments at 6 and 9 days. Partial least squares-discrimination analysis (PLS-DA) further revealed the detailed differences between various light treatments, which were mainly caused by umami amino acids, alcohols, ketones and pyrazines. Collectively, blue-light treatment can be used as a processing technology to improve the flavor quality of dried edible mushrooms. [ABSTRACT FROM AUTHOR]

Taste quality has drawn considerable attention as an important marker of harvested Pleurotus geesteranus. 1-Methylcyclopropene (1-MCP) affects taste quality, but its underlying relationship with energy status remains elusive. Results showed that 1-MCP treated samples had significantly higher sensory scores than that of the control group, while a lower peak value of ethylene production was observed. Furthermore, 1-MCP increased the content of glutamate and threonine, thereby enhancing the characteristic umami and sweetness of mushrooms, while bitterness, acidity, and aftertaste decreased, based on electronic tongue analysis. The higher activities of phosphofructokinase, citrate synthase, α-ketoglutarate dehydrogenase, and 6-phosphate dehydrogenase resulted in higher ATP and energy charge in 1-MCP treated mushrooms. Redundancy analysis indicated that the improvement in the taste quality of mushrooms by 1-MCP application was related to the regulation of energy metabolism. This study contributes to the understanding of the impact of 1-MCP treatment on mushroom taste and energy metabolism and provides insights into the potential of 1-MCP treatment as a preservation method for mushrooms. • 1-MCP treatment enhanced the taste quality attributes of harvested P. geesteranus. • Glu and Thr were the main contributors of umami and sweet amino acid, respectively. • 1-MCP improved the ATP and EC with higher activities of energy-related enzymes. • RDA revealed that 1-MCP improved the taste quality related to energy status positively. [ABSTRACT FROM AUTHOR]

• Dried S. granulatus had better umami taste and aroma in transparent packaging. • The umami taste and aroma were better after four to six months of storage. • Light could be used as a treatment technology to improve the umami taste and aroma. • Ketones and pyrazines were more abundant in transparent packaging. Umami and aroma are important flavor qualities of edible mushrooms, and packaging can maintain or improve the flavor during storage. This study explored the effects of light-proof packaging (LPP), light-transparent packaging (LTP), vacuum light-proof packaging (VLPP), and vacuum light-transparent packaging (VLTP) on umami taste and aroma of dried Suillus granulatus. Monosodium glutamate-like amino acid content, equivalent umami concentration, and electronic tongue umami sensory scores in VLTP were higher at 2, 4, and 6 months and higher in LTP at 8 and 10 months. Principal component analysis of aroma components showed that the comprehensive scores were higher for the transparent packaging. Ketones and pyrazines were more abundant in transparent packaging. Flavor quality was better at 4–6 months, based on the equivalent umami concentration and the concentration of eight-carbon compounds that contribute to aroma. Transparent packaging is a promising way to optimize the flavor of dried Suillus granulatus. [ABSTRACT FROM AUTHOR]

Umami-taste loss and unpleasant odor are the restrictive factors of consumer acceptance of mushrooms (Flammulina velutipes). Pre- and postharvest 1-methylcyclopropene (1-MCP) treatments were applied to evaluate the sensory score, ethylene release, respiration rate, umami taste and aroma profiles in mushrooms at 10 °C storage. The results showed that preharvest treatment resulted in a stronger inhibition of respiration and ethylene production than postharvest treatment. Preharvest treatment also had the highest sensory score and flavor 5′-nucleotides content. The EUC values of preharvest and postharvest treatments were 10.5 and 1.4 times of CK on day 0, respectively. Preharvest treatment improved overall flavor by increasing umami scores in electronic tongue analysis and maintaining volatile compounds compared with postharvest treatment. Thus, preharvest 1-MCP treatment could be considered as an alternative approach to preserve the umami taste and aroma profiles in Flammulina velutipes. • 1-MCP effectively extended Flammulina velutipes shelf-life for up to 10 days. • Preharvest 1-MCP treatment was first applied to mushroom preservation. • Preharvest 1-MCP treatment achieved the highest level of umami taste. • Preharvest 1-MCP treatment maintained more aroma volatiles. [ABSTRACT FROM AUTHOR]