Comparative analysis of umami substances in Grifola frondosa of differ-ent maturity levels
GONG Fengping
DUAN Qinghu
ZHU WEI
CHEN Liyang
WU Shuping
YUE Hewei
SHI Luyao
ZHANG Yingxiang
Abstract：This study aims to investigate the quality and flavor characteristics changes of Grifola frondosa fruiting body at different maturity levels and determine its optimal harvest period.Assessed the texture properties,free amino acid compo-sition,volatile compounds,and taste attributes of Grifola frondosa fruiting body at three maturity levels:T1(five or six maturity),T2(seven or eight maturity)and T3(nine or ten maturity).The textural properties were characterized using a texture analyzer in TPA.The free amino acid composition were analyzed using amino acid analyzers.Flavor characteris-tics were assessed by an electronic nose,taste by an electronic tongue.The results indicated that the texture quality at the T2 exhibited better springiness and chewiness.The total free amino acid content and glutamic acid levels peaked at the T1 stage(15.94 and 2.62 mg·g-1,respectively)and gradually declined with increasing maturity.Electronic tongue analysis demonstrated that umami intensity and richness were highest at the T1 stage,and then T2 stage.Electronic nose analysis revealed that sulfur compounds,alcohols and nitrogen oxides compounds were key factors distinguishing maturity levels.In general,harvesting was recommended during the T2 period to achieve the optimal balance among the quality,yield,and flavor characteristics of Grifola frondosa fruiting body.The research results could provide theoretical basis and refer-ence for the application of Grifola frondosa harvesting.
Keywords：Grifola frondosaMaturityFree amino acidsElectronic noseElectronic tonguePrincipal component analy-sis
Publication Date：2026-02-05
Online Publishing Date：2026-03-10(First online date of this platform, not the publication date of the document)
Pages：8( 81-88 )