Pei Et Al, 2014 (Perubahan Non Volatil Akibat Perlakuan Freeze & Vacuum)

Accepted Manuscript
Changes in non-volatile taste components of button mushroom (Agaricus bis-

porus) during different stages of freeze drying and freeze drying combined with
microwave vacuum drying
Fei Pei, Ying Shi, Xingyang Gao, Fangning Wu, Alfred Mugambi Mariga,
Wenjian Yang, Liyan Zhao, Xinxin An, Zhihong Xin, Fangmei Yang, Qiuhui
Hu
PII: S0308-8146(14)00847-4
DOI: http://dx.doi.org/10.1016/j.foodchem.2014.05.130
Reference: FOCH 15914
To appear in: Food Chemistry
Received Date: 26 January 2014

Revised Date: 18 May 2014
Accepted Date: 25 May 2014
Please cite this article as: Pei, F., Shi, Y., Gao, X., Wu, F., Mariga, A.M., Yang, W., Zhao, L., An, X., Xin, Z., Yang,
F., Hu, Q., Changes in non-volatile taste components of button mushroom (Agaricus bisporus) during different
stages of freeze drying and freeze drying combined with microwave vacuum drying, Food Chemistry (2014), doi:
http://dx.doi.org/10.1016/j.foodchem.2014.05.130
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Running title: Taste profiles of button mushroom during two drying processes
1 Changes in non-volatile taste components of button mushroom (Agaricus
2 bisporus) during different stages of freeze drying and freeze drying combined
3 with microwave vacuum drying

4
5 Fei Pei1, Ying Shi2, Xingyang Gao1, Fangning Wu1, Alfred Mugambi Mariga1,3, Wenjian Yang4, Liyan
6 Zhao1, Xinxin An1, Zhihong Xin1, Fangmei Yang1, Qiuhui Hu1, *
8 1. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, P. R.
9 China
10 2. College of Science, Nanjing Agricultural University, Nanjing 210095, P. R. China
11 3. Department of Dairy and Food Science and Technology, Egerton University, Egerton 536, Kenya
12 4. College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing
13 210046, P. R. China
*
Corresponding author: Qiuhui Hu
College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, P. R.
China
Tel: +86-25-84399086; Fax: +86-25-84399086.
E-mail address: qiuhuihu@njau.edu.cn (Q. Hu).
1
14 Abstract: Button mushroom slices were dehydrated using freeze drying (FD) or FD
15 combined with microwave vacuum drying (FMVD), and the non-volatile component
16 profiles were studied. The results showed that the level of non-volatile components in
17 button mushroom firstly increased during sublimation of FD/FMVD process and then
18 fell during desorption in FD process and MVD in FMVD process. Compared to FD
19 products, the contents of soluble sugars and polyols in FMVD products were
20 relatively low, whereas the contents of total free amino acids were significantly higher,
21 close to the level of fresh mushroom. However, there was no significant difference in
22 the contents of 5’-nucleotides and organic acids between FD and FMVD products.
23 The equivalent umami concentration (EUC) values for FD and FMVD products did
24 not differ from fresh, indicating that both drying methods could effectively preserve
25 MSG (monosodium glutamate)-like components in button mushroom.

26 Keywords: button mushroom; freeze drying; microwave vacuum drying; non-volatile
27 taste components; equivalent umami concentration
2
28 1. Introduction
29 Button mushroom (Agaricus bisporus) is widely cultivated and extensively
30 consumed in the world (Jiang, Zheng, Li, Jing, Cai and Ying, 2011). It is considered
31 as a valuable food not just because of its abundance of nutrients (Cremades et al.,
32 2012), but also its delicious taste. The taste of button mushroom is primarily ascribed
33 to abundant soluble non-volatile taste components, such as free amino acids,
34 5’-nucleotides, organic acids and soluble sugars and polyols (Litchfield, 1967; Tsai,
35 Wu, Huang and Mau, 2007). The umami taste, reported by Yamaguchi, Yoshikawa,
36 Ikeda and Ninomiya (1971), an overall food flavour sensation is caused or enhanced
37 by monosodium glutamate (MSG) and provides the pleasant taste to button mushroom
38 (Tsai et al., 2007).
39 Due to its short shelf-life, button mushroom is usually dehydrated for
40 preservation (Pei et al., 2013b). Freeze drying (FD) is considered as one of the best
41 effective drying method for food preservation, which can produce high-value dried
42 products with good sensory quality and high level of nutrient retention (Babić,
43 Cantalejo, & Arroqui, 2009; Voda et al., 2012). However, freeze drying is a very high
44 energy-consuming operation, and it also has a long process cycle (Donsì, Ferrari and
45 Matteo, 2001). Therefore, many attempts have focused on the FD process to improve
46 the drying efficiency and reduce energy. Freeze drying combined with microwave
47 vacuum drying (FMVD) is reported to be a high quality, high efficiency and energy
48 saving drying method, which has been successfully applied to dehydrated button
49 mushroom (Pei et al., 2013b). Based on our previous studies, the quality of the dried
50 button mushroom dehydrated by FMVD was very close to that dehydrated by FD, not
51 only in appearance, texture, nutritional value, and honeycomb ultra-structure (Pei et
52 al., 2013b), but also in rehydration capacity (Pei et al., 2013a). More importantly,
3
53 FMVD could effectively reduce the energy consumption and shorten the total drying
54 time in comparison with FD (Pei et al., 2013a). However, the changes in the taste of
55 button mushroom caused by FD or FMVD have not been determined.
56 In recent years, the flavour components of mushrooms have been extensively
57 reported, and their equivalent umami concentrations (EUC) have been calculated
58 (Chang, Chao, Chen & Mau, 2001; Li, Gu, Yang, Zhou, Liu & Zhang, 2014; Tsai,
59 Tsai & Mau, 2008; Yang, Lin & Mau, 2001). Quite a few studies have examined the
60 changes in taste components during processing. Li, Zhang, Claver, Zhu, Peng and
61 Zhou (2011) reported that different cooking methods could influence the contents of
62 non-volatile components of mushroom soup due to the occurrence of various chemical
63 reactions, especially the Maillard reaction. Moreover, Chiang, Yen and Mau (2006)
64 found that a noticeable loss of non-volatile components occurred in canned mushroom
65 during the balancing process. According to these studies, certain thermal processing
66 could influence the taste of mushroom. However, to the best of our knowledge, no
67 reports have been available on the profiles of flavour components of mushroom
68 dehydrated at different stages of drying process.
69 Accordingly, the purpose of this study was to examine and compare the changes
70 in non-volatile components of button mushroom slices at different stages of FD and
71 FMVD, including free amino acids, 5’-nucleotides, organic acids and soluble sugar
72 and polyols. The EUC values of mushrooms dehydrated at different drying stages
73 were also evaluated and compared.
74
75 2. Materials and methods
76 2.1. Sample preparation
4
77 Fresh button mushrooms (the mushroom caps were closed, and had diameters of
78 about 5 cm) were purchased from a local market (Nanjing, China) . The mushrooms
79 were rinsed followed by removal of stems and sliced with a mushroom slicer (MSC
80 International Co., Montreal, Canada) to a thickness of 5 mm.
81 2.2. Determination of moisture content
82 Moisture content of the samples was determined using an oven method. Briefly,
83 the samples were dried using a 101-3A electric blast drying oven (Shanghai Sujin
84 Equipment Co., Ltd, Shanghai, China) at 105 °C for 7‒8 h; three replicate samples
85 were selected and weighed. Mushroom initial moisture content was 92.19 ± 0.15%
86 2.3. Drying equipment and procedures
87 The mushroom slices were subjected to freeze drying (FD) or freeze drying
88 combined with microwave vacuum drying (FMVD). Briefly, the samples were frozen
89 at ‒30 ± 2 °C, and FD was carried out in a lab-scale freeze dryer (Labconco
90 Equipment Co., Kansas City, MO) at 40 °C for 8 h with chamber pressure of 100 Pa
91 and condenser temperature of ‒83 ± 1 °C (the moisture content of the sample was
92 4.19 ± 0.56% (w.b)). The FMVD process was performed under optimised conditions.
93 Samples were firstly dried by FD for 5 h (the moisture content of the samples was
94 38.70 ± 2.06%), and then further processed by microwave vacuum drying (MVD),
95 which started at 60 W/g under ‒90 kPa, and remained at this value for 9 min (0.15 h)
96 using a WZD1S microwave vacuum dryer (Sanle Electronic Information Industry
97 Group Co., Ltd, Nanjing, China) (Pei et al., 2013b). During FD, 5 h was adopted for
98 the sublimation period followed by a desorption period (Pei et al., 2013b). During FD,
99 samples were randomly taken at 1, 3 and 5 h for analysis and the moisture contents of
100 these samples were 91.90 ± 0.09%, 84.43 ± 1.89% and 38.70 ± 2.06%, respectively.
101 Samples taken at 6.5 h and 8 h during desorption period had moisture contents of
5
102 18.20 ± 1.07% and 4.19 ± 0.56%, respectively. The same sampling analysis was
103 applied for FMVD; the moisture content of the sample was 2.74 ± 0.88% (FMVD
104 5.15 h).
105 2.4 Soluble sugar and polyols assay
106 Soluble sugar and polyols in button mushroom were extracted as described by
107 Tsai et al. (2008). Different dried samples were weighed, ground thoroughly, extracted
108 with 80 mL 50% aqueous ethanol at 45 °C for 40 min, and then filtered through
109 Whatman No.4 filter paper. The residues were washed three times, and the combined
110 filtrates were dried by rotary evaporation and dissolved in 50% acetonitrile solution to
111 a final volume of 25 mL. The extract was filtered using a 0.45-µm micro-pore filter
112 membrane prior to analysis. Each sugar or polyol was identified using a reference
113 compound (Aladdin Reagent (Shanghai) Co., Ltd, Shanghai, China) and quantified by
114 the calibration curve of the authentic compound relative to external standards. The
115 HPLC chromatograms of soluble sugar and polyols from fresh button mushroom are
116 shown in Figure 1A.
117 Soluble sugar and polyols were determined by an Agilent 1200 HPLC system
118 (Agilent Technologies, Palo Alto, CA) equipped with an Alltech 3300 evaporative
119 light scattering detector (ELSD) (Alltech Associates, Deerfield, IL). The assay was
120 performed on a Sugar-D column (4.6 mm × 250 mm, 5 µm; Nacalai Tesque Inc.
121 Kyoto, Japan) and the mobile phase was composed of acetonitrile (LC grade) and
122 deionised water (75:25 (v/v) with injection volume of 20 µL at a flow rate of 0.9
123 mL/min. The ELSD was operated at 35 °C, and nitrogen was used as the nebulising
124 gas.
125 2.5. Free amino acid assay
6
126 The free amino acid content of the samples were determined as described by
127 Wang et al. (2010). Different dried samples were weighed, ground finely, and
128 extracted with 10 mL of distilled water at 90 °C for 20 min. The extract was
129 centrifuged at 4500 g and the supernatant was made up to 10 mL with distilled water
130 and filtered through a 0.45-µm nylon filter membrane. The SPE-PAK-C18 cartridges
131 (Waters Co., Ltd. Milford, MA) were conditioned with 30 mL of methanol and 10 mL
132 of distilled water. Sample infusion (1 mL) was loaded onto the conditioned cartridges,
133 and the retained compounds were eluted with 5.0 mL of 10% ethanol. The resulted
134 elute was collected, rotary evaporated to dryness and redissolved in 5 mL distilled
135 water. It was then filtered through a 0.45-µm nylon filter membrane before its
136 pre-column derivatisation with o-phthaladehyde (OPA).
137 The derivatisation with OPA was carried out based on the modified method
138 described by Thippeswamy, Gouda, Rao, Martin and Gowda (2006). The
139 derivatisation solution was freshly prepared every day as follows: 5 mg of OPA were
140 dissolved in 0.05 mL of methanol, and mixed with 0.45 mL of 0.4 M boric acid/borate
141 buffer (pH = 9.5) and 25 µL of β-mercaptoethanol (Wang et al., 2010). The 70 µL of
142 sample infusion (or standard amino acid) were mixed with 10 µL OPA solution,
143 incubated at 25 °C for 2 min, and used immediately for HPLC analysis.
144 Agilent 1200 HPLC system equipped with UV detector (Agilent Technologies,
145 Palo Alto, CA) was used for determination of free amino acids. The analysis was
146 completed on a Zorbax Eclipse XDB C18 column (250 × 4.6 mm, 5 µm, Agilent) at a
147 flow rate of 1.0 ml/min. The mobile phase consisted of methanol/acetonitrile/water
148 (45/45/10, solvent A) and phosphate buffer (pH 7.5, solvent B). The free amino acids
149 were monitored at 338 nm, the injection volume was 20 µL, and the gradient elution
150 program was performed as follows: 0‒15 min, 10‒18% solvent A; 10‒15 min,
7
151 18‒24% solvent A; 15‒21 min, 24‒41% solvent A; 21‒21.5 min, 41‒42.2 solvent A;
152 21.5‒22 min, 42.2‒42.5% solvent A; 22‒23 min, 42.5‒58% solvent A; 23‒25 min,
153 58‒59% solvent A; 25‒27 min, 59‒60% solvent A; 27‒35 min hold 60% solvent A.
154 Each amino acid was identified using the authentic amino acid (Shanghai yuanye
155 Bio-Technology Co., Ltd, Shanghai, China) and quantified by the calibration curve of
156 the authentic compound relative to external standards. The HPLC chromatograms of
157 free amino acids from fresh button mushroom are shown in Figure 1B.
158 2.6. 5’-Nucleotide assay
159 5’-Nucleotides were extracted as described by Taylor, Hershey, Levine, Coy and
160 Olivelle (1981). Different degrees of dried samples were weighed, ground sufficiently,
161 and extracted with 10 mL of distilled water. The suspension was heated to boiling for
162 1 min, cooled and then centrifuged at 4500 g for 15 min. The residues were washed
163 three times with 10 mL of distilled water, and the combined filtrates were rotary
164 evaporated and redissolved in distilled water to a final volume of 10 mL and filtered
165 using a 0.45-µm micro-pore filter membrane before analysing.
166 The analysis system for 5’-nucleotides was the same as that for free amino acids
167 determination. The assay was performed on a Zorbax Eclipse XDB C18 column (250
168 × 4.6 mm, 5 µm, Agilent), and the mobile phase was distilled water/methanol/acetic
169 acid/ tetrabutylammonium hydroxide (894.5/100/5/0.5, v/v/v/v) with injection volume
170 of 20 µL at a flow rate of 0.7 mL/min, and the 5’-nucleotides were detected by UV at
171 254 nm. Each 5’-nucleotide was identified using the authentic 5’-nucleotide (Aladdin
172 Reagent (Shanghai) Co., Ltd, Shanghai, China) and quantified by the calibration curve
173 of the authentic compound relative to external standards. The HPLC chromatograms
174 of 5’-nucleotide from fresh button mushroom are shown in Figure 1C.
175 2.7. Organic acid assay
8
176 Organic acids were extracted according to Li et al. (2014). Different degrees of
177 dried samples were weighed, ground sufficiently, and extracted with 10 mL of 0.01 M
178 KH2PO4 (pH = 5.6) solution at 45 °C for 1 h. Then the suspension was centrifuged at
179 4500 g for 15 min, the supernatant filtered using a 0.45-µm micro-pore filter
180 membrane before analysing.
181 The HPLC system for organic acids determination was the same as for that of
182 free amino acids and 5’-nucleotides. The assay was performed on a Zorbax Eclipse
183 XDB C18 column (250 × 4.6 mm, 5 µm, Agilent) with injection volume of 20 µL, the
184 mobile phase was KH2PO4 (0.01 M, pH = 2.55)/methanol (95/5, v/v) at a flow rate of
185 0.7 mL/min, and the organic acids were detected by UV at 210 nm. Each organic acid
186 was identified using an authentic standard (Aladdin Reagent (Shanghai) Co., Ltd,
187 Shanghai, China) and quantified by the calibration curve of the authentic compound
188 relative to external standards. The HPLC chromatogram of organic acids from fresh
189 button mushroom is shown in Figure 1D.
190 2.8. Equivalent umami concentration
191 The equivalent umami concentration (EUC), representing the concentration of
192 monosodium glutamate (MSG) vs the umami intensity of that given by a mixture of
193 MSG and 5’-nucleotides, can be calculated by the following equation (Yamaguchi et
194 al., 1971).
195 Y = ∑ a i bi + 1218(∑ ai bi ) ⋅ (∑ a j b j )
196 Where Y is the EUC of the mixture (g MSG/100 g); ai is the concentration (g/100 g) of
197 each umami amino acid (Asp or Glu); aj is the concentration (g/100 g) of each umami
198 5’-nucleotide (5’-IMP, 5’-GMP or 5’-AMP); bi is the relative umami concentration
199 (RUC) of each umami amino acid relative to that of MSG (Asp, 0.077 and Glu,1); bj is
200 the RUC of each umami 5’-nucleotide relative to that of MSG (5’-IMP, 1; 5’-GMP,
9
201 2.3 and 5’-AMP, 0.18), and 1218 is a synergistic constant based on the concentration
202 (g/100 g) used.
203 2.9. Statistical analysis
204 For each drying stage (FD or FMVD process), three samples were used for the
205 determination of every quality attribute. Experimental data were subjected to analysis
206 of variance for a completely randomised design with a single factor, and the
207 experimental data were analysed using the statistical software, PASW Statistics 18.
208 Analysis of variance (ANOVA) and post-hoc test (least significant difference (LSD),
209 defined when p < 0.05) were used to analyse the significant differences between
210 samples from different drying treatments. All the results were expressed as the mean
211 value ± standard deviation (SD).
212
213 3. Results and discussions
214 3.1 Soluble sugar and polyols
215 The changes of soluble sugar and polyols in button mushroom during FD and
216 FMVD are shown in Table 1; all of these components were also identified by Li et al.
217 (2014) when they investigated the non-volatile taste components of several cultivated
218 mushrooms. Generally, the content of total soluble sugar and polyols significantly
219 ( p< 0.05) increased from 146 to 156 mg/g dry weight, then remarkably (p < 0.05)
220 decreased to 145 and 128 mg/g dry weight during FD and FMVD, respectively.
221 Mannitol was the major soluble sugar/polyol in button mushroom, and its content
222 ranged from 121‒147 mg/g. The result was in agreement with the investigation of
223 non-volatile taste components of button mushroom harvested at different stages and
224 with the studies on the soluble sugar and polyols in button mushroom soup (Li et al.,
225 2011; Tsai et al., 2007). Mannitol was considered as a taste-active component in
10
226 mushroom sugars and polyols, which would give rise to a sweet perception (Litchfield,
227 1967). During the sublimation period of FD and FMVD processes (Fresh, FD 1 h, FD
228 3 h, and FD 5 h), the content of mannitol in samples increased from 121 to 147 mg/g.
229 There was a possibility that an increase in the temperature of samples with the
230 progress of FD led to the activation of enzymes, prompting the metabolism of
231 macromolecule sugars, which could be the main reason for mannitol content increase.
232 Comparable results could be found in the study by Tsai et al. (2007). However, during
233 the desorption period of FD and MVD in the FMVD process, due to the higher
234 temperature of samples, thermal decomposition could have led to mannitol content
235 decrease (Barros et al., 2007). Apart from mannitol, the contents of fructose, trehalose,
236 and myo-inositol during FD and FMVD processes significantly (p < 0.05) decreased;
237 this could be attributed to the Maillard reaction, which occurred during heat treatment,
238 resulting in the reduction of the total soluble sugars (especially reducing sugars like
239 fructose) and polyols content (Jousse, Jongen, Agterof, Russell & Braat, 2002; Li et
240 al., 2011). In addition, the FD products contained more soluble sugars than the FMVD
241 ones, which indicated that instantaneous high temperature produced by the microwave
242 density of 60 W/g could promote the decomposition of soluble sugars.
243 3.2 Free amino acids
244 The content of total free amino acids in fresh button mushroom was 44.2 mg/g
245 dry weight, as shown in Table 2, which was comparable with that in Agaricus
246 bisporus (48.8‒64.2 mg/g dry weight) (Tsai et al., 2007). The total free amino acids
247 gradually increased to 48.9 mg/g dry weight during the sublimation period in FD
248 process (FD 1 h, FD 3 h, and FD 5 h), and then remarkably (p < 0.05) decreased to
249 24.3 and 42.0 mg/g dry weight during FD and FMVD, respectively. There was a
250 possibility that some free amino acids, including L-glutamic acid (from 5.63 to 7.67
11
251 mg/g dry weight), L-histidine (from 14.1 to 18.0 mg/g dry weight), L-glutamine (from
252 1.99 to 2.22 mg/g dry weight) and L-phenylalanine (from 2.13 to 3.68 mg/g dry
253 weight), might be released from the proteolysis that occurred during heating in the
254 earlier FD process (Yoneda, Okubo, Kasai & Hatae, 2005). The contents of free amino
255 acids decreased during the desorption period of FD and MVD in FMVD, which could
256 probably be due to the Strecker degradation of free amino acids and the Maillard
257 reaction between amino acids and reducing sugars (Kebede et al., 2013; Li et al.,
258 2011). Besides these, the FMVD products contained more total amino acids than the
259 FD ones, which could be attributed to the short drying time (only 0.15 h) of MVD in
260 FMVD.
261 Based on the taste characteristics of free amino acids, Komata (1969) suggested
262 that these components could be tabulated into several classes. L-Aspartic and
263 L-glutamic acid were MSG-like components, which gave the most mushroom taste
264 (Tsai et al., 2007), and they also have the characteristics of umami taste. It could be
265 seen from Table 2 that the content of the MSG-like components was in the range of
266 6.33‒10.5 mg/g dry weight, higher than those of sweet components (3.55‒6.42 mg/g
267 dry weight), but lower than those of bitter components (11.6‒28.0 mg/g dry weight).
268 Similar result were also reported by other researchers (Tsai et al., 2007). Chen (1986)
269 proposed that the MSG-like components, including L-aspartic and L-glutamic acid,
270 and the sweet components, such as glycine and L-threonine were taste-active amino
271 acids in common mushrooms, which would be responsible for the natural taste of
272 mushrooms. However, none of the bitter components were found to be taste-active in
273 the overall taste perception, which indicated that the bitter taste in mushroom might
274 be suppressed and masked by the considerately higher contents of MSG-like
275 components, sweet components and total soluble sugars and polyols. Moreover, the
12
276 contents of MSG-like and sweet components in FMVD products (7.89 and 5.41 mg/g
277 dry weight, respectively) were higher than those of FD products (6.33 and 3.55 mg/g
278 dry weight, respectively), which suggested that FMVD, as a much higher efficiency
279 drying method, would help to maintain more taste-active amino acids.
280 3.3 5’-Nucleotides
281 Table 3 showed the contents of total 5’-nucleotides in button mushroom at
282 different stages of FD and FMVD; all of these 5’-nucleotides have also been analysed
283 by Tsai et al (2007) when they studied the non-volatile taste components of Agaricus
284 bisporus harvested at different stages of maturity. The contents of total 5’-nucleotide
285 fluctuated in the range of 5.35‒6.54 mg/g dry weight during the whole drying
286 processes. 5’-CMP (3.98‒4.96 mg/g dry weight) was the main constituent of
287 5’-nucleotides, and comparable results have been reported by Tsai et al (2008), and
288 Tseng and Mau (1999).
289 5’-GMP and 5’-IMP are considered as flavour 5’-nucleotides (Mau, Chyau, Li &
290 Tseng, 1997; Yang et al., 2001). 5’-GMP gave a meaty flavour, and is a flavour
291 enhancer much stronger than MSG (Litchfield, 1967) while 5’-IMP, another major
292 taste-active component in button mushroom, enhanced the flavour with other
293 5’-nucleotides (Li et al., 2011). The synergistic effect of flavour 5’-nucleotides and
294 MSG-like components might greatly increase the umami taste of mushrooms
295 (Yamaguchi et al., 1971). Besides, 5’-AMP could also provide the sweet taste for
296 mushroom and other food materials, and is also an effective bitter taste inhibitor
297 (Leksrisompong, Gerard, Lopetcharat & Drake, 2012). The results showed that the
298 contents of 5’-GMP and 5’-AMP, similar to the change of total 5’-nucleotides content,
299 significantly (p < 0.05) increased during drying, which could be due to the
300 heat-degradation of DNA or RNA in button mushroom during drying (Charpentier,
13
301 Aussenac, Charpentier, Prome, Duteurtre & Feuillat, 2005). However, the content of
302 5’-IMP decreased during the desorption period in FD (from 0.44 to 0.38 mg/g dry
303 weight) and the MVD period in FMVD (from 0.44 to 0.32 mg/g dry weight). This
304 could be explained by thermal sensitivity of 5’-IMP, which could be easily degraded
305 to ribose (Van Boekel, 2006).
306 3.4 Organic acids
307 The content of organic acids in button mushroom at different drying stages of FD
308 and FMVD are shown in Table 4; all of these organic acids were also found by Li et al
309 (2014) in P. cystidiosus and A. blazei. It could be seen that succinic acid (38.1‒52.3
310 mg/g dry weight) was the major organic acid, followed by citric acid (29.7‒44.9 mg/g
311 dry weight), malic acid (25.7-42.0 mg/g dry weight) and tartaric acid (27.1‒31.9 mg/g
312 dry weight). The total content of organic acids significantly (p < 0.05) increased from
313 143 to 196 mg/g dry weight during the sublimation period in FD (Fresh, FD 1 h, FD 3
314 h and FD 5 h), and then (p < 0.05) reduced to 150 and 153 mg/g during the desorption
315 period in FD (FD 6.5 h, FD 8 h) and the MVD period in FMVD (FMVD 5.15 h),
316 respectively. With the temperature of samples increasing during the sublimation
317 period of FD, the relevant enzymes (such as malate dehydrogenase (MDH) and citroyl
318 synthetase (CS)) could have been activated, promoting the formation of organic acids
319 in the samples (Hirai & Ueno, 1977). In the late drying stage, the organic acids loss
320 could be ascribed to the occurrence of decarboxylation due to the higher temperature
321 of heat treatment during the desorption period of FD and the MVD period in FMVD
322 (Handschumacher, 1960).
323 3.5 Equivalent umami concentration
324 Synergistic effects between flavour 5’-nucleotides and MSG-like components,
325 including L-glutaminc acid, L-aspartic acid, 5’-AMP, 5’-GMP and 5’-IMP, may
14
326 enhance the umami taste of mushrooms (Yamaguchi et al., 1971). Based on the
327 equation derived from sensory evaluation (Yamaguchi et al., 1971), the EUC values
328 of button mushroom from different dehydrate treatments were within the range of 751
329 to 1316 g MSG/100 g dry weight (Figure 2), which was in agreement with the study
330 from Tseng (Tseng et al., 1999) that the A. bisporus Tainung 3 had an EUC value of
331 1144 g MSG/100 g dry weight based on their experimental data.
332 Mau (Mau, 2005) reported the EUC values of flavour components in mushroom
333 using the same equation was calculated and classified the mushrooms into four
334 levels: >1000% (>1000 g MSG/100 g dry weight), 100‒1000% (100‒1000 g
335 MSG/100 g dry weight), 10‒100% (100‒1000 g MSG/100 g dry weight), <10% (<10
336 g MSG/100 g dry weight). It was noticeable that the EUC value of the fresh button
337 mushroom (751 g MSG/100 g dry weight) was at the second level. However, with the
338 extending drying time, the EUC value significantly (p < 0.05) increased and raised to
339 the first level during the sublimation period, and dropped to the second level again at
340 the end of FD and FMVD. However, no significant difference was observed in the
341 EUC values between FD or FMVD products (861 and 776 g MSG/100 g dry weight)
342 (p > 0.05) and those of fresh ones, which indicated that both FD and FMVD were
343 effective in preserving the umami taste components of button mushroom.
344
345 4. Conclusions
346 Based on our experimental study, most non-volatile components in button
347 mushroom, including soluble sugar (mannitol), free amino acids (L-glutamic acid,
348 L-histidine, L-glutamine and L-phenylalanine), 5’-nucleotides (5’-AMP and 5’GMP)
349 and organic acids components significantly (p < 0.05) increased during the
350 sublimation period of FD/FMVD, and then reduced during the desorption period of
15
351 FD and MVD in FMVD. Moreover, a similar trend could also be seen in EUC values,
352 which could effectively describe the time-course of MSG-taste components of
353 mushroom dehydrated at different stages of drying processes. More importantly, in
354 comparison with FD products, FMVD products possessed lower contents of soluble
355 sugars and polyols due to Maillard reaction but had significantly higher content of
356 total free amino acids (especially the taste-active amino acids, which make a great
357 contribution to the EUC values), which was close to fresh mushroom. The contents of
358 5’-nucleotides and organic acids in both FD and FMVD products did not differ
359 (p>0.05). In addition, the EUC values of FD and FMVD products did not differ
360 remarkably from fresh ones, which indicated that both drying processes could
361 effectively preserve the MSG-like components of button mushroom. Accordingly,
362 given its higher drying efficiency, lower energy consumption, higher contents of
363 taste-active amino acids and the EUC values similar to fresh button mushroom, the
364 FMVD process is a promising and potential drying tool for the development of dried
365 mushroom products compared to the FD process.
366
367 Acknowledgements
368 The authors acknowledge financial support from China Agriculture Research
369 System (CARS-24).
16
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20
457 Figure Caption
458 Figure 1. HPLC chromatograms of soluble sugar and polyols (A), free amino acids
459 (B), 5’-nucleotides (C) and organic acids (D) from fresh button mushroom. 1, Glu; 2,
460 Asp; 3, Ser; 4, His; 5, Glutamine; 6, Arg; 7, Gly; 8, Thr; 9, Met; 10, Val; 11, Phe; 12,
461 Lys; 13, Ile; 14, Leu.
462
463 Figure 2. Changes in the equivalent umami concentration (EUC) of button mushroom
464 during freeze drying (FD) and freeze drying combined with microwave vacuum
465 drying (FMVD). Each value is expressed as mean ± SD (n = 3). For the different
466 stages of FD (FD 0 h (Fresh), FD 1 h, FD 3 h, FD 5 h, FD 6.5 h and FD 8 h), means
467 with different lowercase letters within a row are significantly different (p < 0.05),
468 while for the different stages of FMVD (FD 0 h (Fresh), FD 1 h, FD 3 h, FD 5 h and
469 FMVD 5.15 h), means with different capital letters within a row are significantly
470 different (p < 0.05).
471
21
472 Figure 1
mV
Mannitol A
2500
2000
1500
1000
500 Trehalose
Fructose
Myo-inositol
0
0 2.5 5 7.5 10 12.5 15 17.5 20 min
473
mAU
4 B
200
175
150
125
1
100 2
11
75
6 10
50 3 12
8 14
7 9 13
25
5
0
0 5 10 15 20 25 30 min
474
mAU
350
C
5’-CMP
300
250
200
150
100
5’-AMP
50 5’-IMP
5’-GMP
0
475 0 2.5 5 7.5 10 12.5 15 17.5 20 22.5 min
mAU
Fumaric acid
250
D
Succinic acid
200
Tartaric acid
150
Citric acid
Malic acid
100
Acetic acid
50
476 0 2 4 6 8 10 min
22
477 Figure 2
1600
a,A
1400
b,B b,B
EUC (g/100 g, dry weight )

1200 b
1000 c
c,C C
800
600
400
200
0
Fresh FD 1 h FD 3 h FD 5 h FD 6.5 h FD 8 h FMVD 5.15 h
FD process
478 FMVD process
479
23
Table 1 Changes in the contents of soluble sugars and polyols in button mushroom during freeze drying (FD) and freeze drying combined with
microwave vacuum drying (FMVD).
soluble sugars content (mg/g dry weight)

and polyols fresh FD 1 h FD 3 h FD 5 h FD 6.5 h FD 8 h FMVD 5.15 h
a b
fructose 9.71 ± 0.66a,A 5.85 ± 0.35b,B 4.33 ± 0.60c,C 2.82 ± 0.27d,D 1.52 ± 0.16e ND ND
mannitol 121 ± 4.54c,B 121 ± 4.10c,B 143 ± 1.87ab,A 145 ± 1.62ab,A 147 ± 2.48a 140 ± 4.04b 125 ± 0.76B
trehalose 12.1 ± 2.13a,A 8.97 ± 1.14b,B 6.35 ± 0.29c,C 3.71 ± 0.42d,D 4.34 ± 0.49d 3.44 ± 0.32d 1.74 ± 0.05D
myo-inositol 3.57 ± 0.69a,A 1.46 ± 2.27 ± 0.60b,B 1.67 ± 0.55bc,BC 1.52 ± 0.27bc 1.15 ± 0.08c 0.91 ± 0.07C
0.29bc,BC
total 146 ± 6.19b,B 138 ± 5.42b,C 156 ± 1.65a,A 153 ± 1.91a,AB 154 ± 2.91a 145 ± 4.41b 128 ± 0.81D
a
Each value is expressed as mean ± SD (n = 3). For the different stages of FD process (FD 0 h (Fresh), FD 1 h, FD 3 h, FD 5 h, FD 6.5 h and FD 8 h), means with different
lower case letters within a row are significantly different (p < 0.05), while for the different stages of FMVD process (FD 0 h (Fresh), FD 1 h, FD 3 h, FD 5 h and FMVD 5.15
h), means with different capital letters within a row are significantly different (p < 0.05).
b
ND: not detected.
1
Table 2 Changes in the content of free amino acids in button mushroom during freeze drying (FD) and freeze drying combined with microwave
vacuum drying (FMVD).
Content (mg/g dry weight)

free amino acids
a
L-glutamic acid 5.63 ± 0.76cd,C 6.66 ± 0.45b,B 6.15 ± 0.34bc,BC 7.67 ± 0.54a,A 5.60 ± 0.43cd 5.16 ± 0.45d 5.41 ± 0.51C
L-aspartic acid 3.37 ± 0.22a,A 2.88 ± 0.22b,B 3.12 ± 0.23ab,AB 2.84 ± 0.32b,B 1.89 ± 0.17c 1.17 ± 0.29d 2.47 ± 0.32B
L-serine 3.06 ± 0.39a,A 3.04 ± 0.41a,A 3.17 ± 0.33a,A 3.14 ± 0.29a,A 2.12 ± 0.07b 1.86 ± 0.06b 2.95 ± 0.29A
L-histidine 14.1 ± 1.15b,C 15.0 ± 1.09b,C 15.4 ± 1.63b,BC 18.0 ± 1.09a,A 10.8 ± 0.40c 7.51 ± 0.18d 17.5 ± 1.30AB
L-glutamine 1.99 ± 0.10bc,B 2.04 ± 0.01bc,B 2.06 ± 0.07bc,AB 2.22 ± 0.15a,A 1.97 ± 0.03c 2.13 ± 0.03ab 2.16 ± 0.05AB
L-arginine 2.18 ± 0.24a,A 1.93 ± 0.31a,AB 2.06 ± 0.30a,AB 1.94 ± 0.45a,AB 1.07 ± 0.17b 0.71 ± 0.49b 1.66 ± 0.17B
glycine 2.03 ± 0.01a,A 1.53 ± 0.06b,B 1.35 ± 0.37b,B 1.57 ± 0.32b,B 1.31 ± 0.06b 0.90 ± 0.01c 1.49 ± 0.21B
L-threonine 1.32 ± 0.36a,A 1.29 ± 0.27a,A 1.24 ± 0.08a,A 1.23 ± 0.08a,A 0.79 ± 0.07b 0.79 ± 0.05b 0.98 ± 0.13A
L-methionine 0.81 ± 0.21a,A 0.43 ± 0.03b,B 0.37 ± 0.03bc,BC 0.42 ± 0.10b,BC 0.27 ± 0.08bc 0.21 ± 0.01c 0.22 ± 0.08C
L-valine 2.26 ± 0.22b,B 2.62 ± 0.20a,A 2.94 ± 0.08a,A 1.98 ± 0.27b,B 1.60 ± 0.25c 1.13 ± 0.12d 1.13 ± 1.22C
L-phenylalanine 2.13 ± 0.20c,C 2.17 ± 0.12c,C 3.05 ± 0.09b,B 3.68 ± 0.38a,A 2.30 ± 0.18c 1.70 ± 0.11d 3.49 ± 0.31AB
L-lysine 3.49 ± 0.44a,A 3.37 ± 0.33a,A 2.96 ± 0.30a,A 2.20 ± 0.48b,B 1.18 ± 0.21c 0.75 ± 0.10c 1.60 ± 0.18B
L-isoleucine 1.00 ± 0.27a,A 0.87 ± 0.14a,AB 0.74 ± 0.15a,AB 0.80 ± 0.12a,AB 0.37 ± 0.01b 0.13 ± 0.02b 0.61 ± 0.17B
L-Leucine 0.82 ± 0.17b,B 0.74 ± 0.15b,B 0.74 ± 0.14b,B 1.14 ± 0.17a,A 0.45 ± 0.03c 0.19 ± 0.02d 0.37 ± 0.06C
b
bitter 23.3 ± 1.92b,B 23.8 ± 1.30b,B 25.3 ± 2.13b,B 28.0 ± 0.17a,A 16.9 ± 0.87c 11.6 ± 0.46d 24.9 ± 0.87B
MSG-like 9.00 ± 0.09b,B 9.54 ± 0.40b,AB 9.27 ± 0.11b, B 10.51 ± 0.23a,A 7.49 ± 0.33c 6.33 ± 0.67d 7.89 ± 0.83C
sweet 6.42 ± 0.83a,A 5.86 ± 0.35a,A 5.76 ± 0.48a,A 5.96 ± 0.68a,A 4.23 ± 0.17b 3.55 ± 0.10c 5.41 ± 0.35A
total 44.2 ± 2.43b,B 44.6 ± 1.64b,B 45.3 ± 2.50b,B 48.9 ± 1.00a,A 31.8 ± 1.18c 24.3 ± 1.63d 42.0 ± 1.73B
a
Each value is expressed as mean ± SD (n=3). For the different stages of FD process (FD 0 h (Fresh), FD 1 h, FD 3 h, FD 5 h, FD 6.5 h and FD 8 h), means with different
lowercase letters within a row are significantly different (p<0.05), while for the different stages of FMVD process (FD 0 h (Fresh), FD 1 h, FD 3 h, FD 5 h and FMVD 5.15
b
bitter (Val+Met+Ile+Leu+Phe+His+Arg); MSG-like (Asp+Glu); sweet (Gly+Ser+Thr).
2
Table 3 Changes in the content of 5’-nucleotides in button mushroom during freeze drying (FD) and freeze drying combined with microwave
content (mg/g dry weight)

5’-nucleotides
fresh FD 1 h FD 3 h FD 5 h FD 6.5 h FD 8 h FMVD 5.15 h
a
5’-CMP 4.12 ± 0.51ab,A 3.98 ± 0.24b,A 4.57 ± 0.48ab,A 4.61 ± 0.32ab,A 4.96 ± 0.61a 4.90 ± 0.66a 4.61 ± 0.45A
5’-AMP 0.55 ± 0.05c,B 0.60 ± 0.65 ± 0.06bc,AB 0.70 ± 0.08ab,A 0.78 ± 0.05a 0.69 ± 0.07ab 0.63 ± 0.09AB
0.06bc,AB
5’-GMP 0.22 ± 0.05b,C 0.35 ± 0.05a,AB 0.39 ± 0.03a,AB 0.35 ± 0.02a,A 0.41 ± 0.03a 0.37 ± 0.04a 0.30 ± 0.04AB
5’-IMP 0.46 ± 0.03a,A 0.44 ± 0.05ab,A 0.43 ± 0.03ab,A 0.44 ± 0.03ab,A 0.40 ± 0.05ab 0.38 ± 0.03b 0.32 ± 0.04B
Total 5.35 ± 0.49b,A 5.37 ± 0.21b,A 6.04 ± 0.55ab,A 6.10 ± 0.23ab,A 6.54 ± 0.50a 6.33 ± 0.70a 5.87 ± 0.51A
a
lowercase letters within a row are significantly different (p < 0.05), while for the different stages of FMVD process (FD 0 h (Fresh), FD 1 h, FD 3 h, FD 5 h and FMVD 5.15
3
Table 4 Changes in the content of organic acids in button mushroom during freeze drying (FD) and freeze drying combined with microwave
Content (mg/g dry weight)

Organic acids
a
Tartaric acid 29.9 ± 2.23ab,AB 31.5 ± 3.46ab,AB 30.8 ± 2.71ab,AB 31.9 ± 0.76a,A 31.0 ± 2.81ab 27.2 ± 2.46b 27.1 ± 2.77B
Malic acid 25.7 ± 1.77d,C 31.8 ± 2.55b,B 39.9 ± 1.69a,A 42.0 ± 0.80a,A 29.9 ± 2.14bc 27.7 ± 2.38cd 30.5 ± 2.10B
Acetic acid 17.8 ± 1.70c,C 17.4 ± 1.13c,C 33.4 ± 1.55a,A 24.5 ± 0.58b,B 19.0 ± 1.81c 17.9 ± 1.59c 17.4 ± 1.97C
Citric acid 30.8 ± 2.03c,C 31.7 ± 2.44c,C 37.6 ± 3.41b,B 44.9 ± 2.47a,A 34.0 ± 2.29bc 29.7 ± 1.62c 29.8 ± 1.43C
Succinic acid 38.1 ± 1.98b,B 36.4 ± 2.56b,B 40.7 ± 2.79b,B 52.3 ± 3.70a,A 51.8 ± 5.61a 46.6 ± 2.66ab 47.8 ± 3.18A
Fumaric acid 0.53 ± 0.01c,C 0.56 ± 0.04bc,BC 0.66 ± 0.07b,B 0.82 ± 0.07a,A 0.81 ± 0.08a 0.67 ± 0.05b 0.65 ± 0.01B
Total 143 ± 5.20d,D 149 ± 2.67d,CD 183 ± 6.99b,B 196 ± 2.86a,A 166 ± 9.08c 150 ± 5.40d 153 ± 4.13C
a
lowercase letters within a row are significantly different (p < 0.05), while for the different stages of FMVD process (FD 0 h (Fresh), FD 1 h, FD 3 h, FD 5 h and FMVD 5.15
4
514 Highlights
515 1. Freeze drying (FD) and FD combined with microwave vacuum drying (FMVD)
516 were investigated.
517 2. The taste profiles of button mushroom during the two drying processes were
518 examined.
519 3. FMVD products had higher content of taste-active amino acids than FD products.
520 4. Equivalent umami concentrations (EUC) of FD/FMVD products were similar to
521 fresh ones.
522 5. Compared to FD process, FMVD was more appropriate for button mushroom
523 dehydration.
524
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Changes in non-volatile taste components of button mushroom (Agaricus bis-

To appear in: Food Chemistry

Received Date: 26 January 2014

1 Changes in non-volatile taste components of button mushroom (Agaricus

3 with microwave vacuum drying

6 Zhao1, Xinxin An1, Zhihong Xin1, Fangmei Yang1, Qiuhui Hu1, *

10 2. College of Science, Nanjing Agricultural University, Nanjing 210095, P. R. China

Tel: +86-25-84399086; Fax: +86-25-84399086.

E-mail address: qiuhuihu@njau.edu.cn (Q. Hu).

18 fell during desorption in FD process and MVD in FMVD process. Compared to FD

25 MSG (monosodium glutamate)-like components in button mushroom.

27 taste components; equivalent umami concentration

29 Button mushroom (Agaricus bisporus) is widely cultivated and extensively

33 to abundant soluble non-volatile taste components, such as free amino acids,

38 (Tsai et al., 2007).

39 Due to its short shelf-life, button mushroom is usually dehydrated for

51 only in appearance, texture, nutritional value, and honeycomb ultra-structure (Pei et

55 button mushroom caused by FD or FMVD have not been determined.

56 In recent years, the flavour components of mushrooms have been extensively

62 non-volatile components of mushroom soup due to the occurrence of various chemical

64 found that a noticeable loss of non-volatile components occurred in canned mushroom

67 reports have been available on the profiles of flavour components of mushroom

68 dehydrated at different stages of drying process.

70 in non-volatile components of button mushroom slices at different stages of FD and

73 were also evaluated and compared.

75 2. Materials and methods

76 2.1. Sample preparation

80 International Co., Montreal, Canada) to a thickness of 5 mm.

81 2.2. Determination of moisture content

86 2.3. Drying equipment and procedures

96 using a WZD1S microwave vacuum dryer (Sanle Electronic Information Industry

104 5.15 h).

105 2.4 Soluble sugar and polyols assay

116 shown in Figure 1A.

125 2.5. Free amino acid assay

136 pre-column derivatisation with o-phthaladehyde (OPA).

158 2.6. 5’-Nucleotide assay

165 using a 0.45-µm micro-pore filter membrane before analysing.

169 acid/ tetrabutylammonium hydroxide (894.5/100/5/0.5, v/v/v/v) with injection volume

175 2.7. Organic acid assay

180 membrane before analysing.

189 button mushroom is shown in Figure 1D.

190 2.8. Equivalent umami concentration

191 The equivalent umami concentration (EUC), representing the concentration of

194 al., 1971).

198 5’-nucleotide (5’-IMP, 5’-GMP or 5’-AMP); bi is the relative umami concentration

202 (g/100 g) used.

203 2.9. Statistical analysis

211 value ± standard deviation (SD).

213 3. Results and discussions

214 3.1 Soluble sugar and polyols

230 progress of FD led to the activation of enzymes, prompting the metabolism of

242 density of 60 W/g could promote the decomposition of soluble sugars.

243 3.2 Free amino acids

274 be suppressed and masked by the considerately higher contents of MSG-like

280 3.3 5’-Nucleotides

281 Table 3 showed the contents of total 5’-nucleotides in button mushroom at

288 Tseng and Mau (1999).

300 heat-degradation of DNA or RNA in button mushroom during drying (Charpentier,

305 to ribose (Van Boekel, 2006).

306 3.4 Organic acids

322 (Handschumacher, 1960).