Impact of drying method on sensory, physicochemical properties and biology activity evaluation of Boletus edulis soup and their changes in volatile compounds

Abstract

This study investigated the effects of different drying methods on the physicochemical properties and flavor of Boletus edulis soup. HPLC, UV absorption, fluorescence, antioxidant activity, and hypoglycemic and hypolipidemic activity were used to evaluate the physicochemical properties of diverse Boletus edulis soup. Simultaneously, the flavor quality was elucidated through sensory evaluation, E-tongue and HS-SPME-GC-MS. The results showed that the Boletus edulis soup from the freeze drying (FDS) and the heat pump drying (HPDS) exhibited higher level of inhibitory activities on antioxidant, hypoglycemic and hypolipidemic in vitro. Moreover, FDS was rich in pyrazines, furans, and sulfur-containing compounds, which were endowed with caramel and meaty flavors, and significantly improving umami, texture, and mouthfeel. Furthermore, the correlation analysis showed that mannose was closely related to the formation of 1-(5-Methyl-2-pyrazinyl)-1-ethanone, and xylose could promote the production of 2,3-Dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one. These findings provided an experimental basis for flavor enhancement and deep processing of edible fungi.