Characteristic of flavor in soup of pork stewed with Lactarius hatsudake

Mushroom-stewed-meat is one of the main traditional delicacy in China, however, different mushrooms give different flavor and taste to stew meat. The effects of Lactarius hatsudake (L. hatsudake) on the principal taste active and volatile compounds in soup of stewed pork has been investigated in this work. The results indicated that 14 kinds of free amino acids (FAAs) have been identified, and their maximum contents (2130.32 μg/g) was reached after stewing 5 h, and then gradually decreased. The combined concentration of 5′-inosine monophosphate (IMP) and 5′-guanosine monophosphate (GMP) reached a maximum of 98.15 μg/mg after 3.5 h of stewing. The stewing enhanced the umami of the soup, and the equivalent umami concentration (EUC) reached the maximum (0.44 g/100 g) after 5 h. The content of soluble sugars (polyols) had a similar trend to that of EUC. Minerals reached a dissolved equilibrium after 6 h of stewing. The main flavor components of the soup was aldehydes. Heating increased the richness of the flavor characteristics in soup of pork stewed with L. hatsudake, and the overall flavor was best at 5 h. Consequently, an optimal balance between nutrient dissolution, taste and flavor profiles in soup of pork stewed with L. hatsudake was achieved after 5 h of stewing. This work provides guidance for the industrial processing of pork soup stewed with L. hatsudake.