Abstract:

Fresh pine-mushroom (Tricholoma matsutake Sing.) from Yunnan province was used to make pine-mushroom
soup. The processing procedure for pine-mushroom soup was optimized by investigating the effects of solid-to-liquid
ratio, cooking time and firepower on the dissolution ratios of solids and proteins using single factor and orthogonal array
design methods. Amino acids, flavor nucleotides and volatile compounds were identified in the soup obtained under the
optimized processing conditions. A solid-to-liquid ratio of 1:60 (g/mL) and a cooking time of 90 min on an electric hot plate
(1 000 W) were found to be optimal for achieving dissolution ratios of 49.68% and 45.74% for solids and proteins respectively.
Totally 17 total amino acids and 17 free amino acids were detected in the soup and their contents were 109.60 and
41.20 mg/100 mL, respectively. The contents of flavor nucleotides 5’-IMP and 5’-GMP were 2.0 and 28.4 μg/mL,
respectively. Twenty-eight volatile compounds were identified by gas chromatography-mass spectrometry (GC-MS) in the
pine-mushroom soup and alcohols accounted for the largest proportion.

Key words: pine-mushroom (Tricholoma matsutake Sing.), volatile compounds, dissolution ratio of solids, dissolution ratio of proteins, gas chromatography-mass spectrometry (GC-MS)