Comparison of different drying processes of Morchella sextelata: Changes in volatile and non-volatile components, color and texture

In this study, the effects of hot-air drying (HAD), hot-air combined microwave vacuum drying (HAD-MVD), vacuum freeze drying (VFD), and natural drying (ND) on the color, textural properties, microstructure, non-volatile substances, and volatile flavor compounds of the Morchella sextelata ( M. sextelata ) mushroom were investigated. The results showed that VFD best maintains the color, texture, and flavor of M. sextelata , while HAD-MVD yields dehydrated M. sextelata having a color and dense cellular microstructure similar to that achieved with VFD but in less time. In addition, the equivalent umami concentration (1293.20 g MSG/100 g) and total aroma compound content (2,533,403 μg/kg) for HAD-MVD were significantly higher than that for VFD, and the content of non-volatile substances such as soluble sugars, 5′-nucleotides, and total free amino acids were also high. Therefore, HAD-MVD represents an economic and more environmentally benign solution for the commercial processing of M. sextelata . • The quality parameters of dried morchella are affected by the drying method used. • HAD-MVD increases volatile component content and EUC value more than HAD and VFD. • The overall results for HAD-MVD are similar to VFD than HAD and ND morchella. • HAD-MVD processing efficiently and quickly provides good-quality morchella.