# Effects of Drying Process on the Volatile and Non-Volatile Flavor Compounds of _Lentinual edodes_
## 3 Results and Discussion
### Effects of Drying Methods on 5\({}^{\prime}\)-Nucleotides of L. edodes  
5\({}^{\prime}\)-nucleotides in mushrooms contribute to umami taste [1]. 5\({}^{\prime}\)-nucleotides (5\({}^{\prime}\)-CMP, 5\({}^{\prime}\)-UMP, 5\({}^{\prime}\)-GMP, 5\({}^{\prime}\)-AMP) were detected in this study (Table 4). As shown in Table 4, the  
Figure 3: Radar graph of the sensory results of fresh and different dried _L. edodes_; F: fresh sample; FD: freeze drying sample; HAD: hot-air drying sample; ND: natural drying sample; Uma-mi = ASP + GLU; Sweet = Ala + Gly + Ser + Thr; Bitter = Arg + His + Ile + Leu + Met + Phe + Val; Tasteless = Lys + T-yr; Other = GABA + Orn. \begin{table}
\begin{tabular}{c c c c c c} \hline \hline \multicolumn{1}{c}{**Free Amino**} & \multicolumn{1}{c}{**F \({}^{*}\)**} & \multicolumn{1}{c}{**FD**} & \multicolumn{1}{c}{**HAD**} & \multicolumn{1}{c}{**ND**} \\ \multicolumn{1}{c}{**Acids (mg/g)**} & & & & & \\ \hline \multirow{3}{*}{ \begin{tabular}{c} Umami Taste \\ Amino Acids \\ \end{tabular}  } & Asp \({}^{\rm b}\) & 0.56 \(\pm\) 0.01 \({}^{\rm B}\) & 1.57 \(\pm\) 0.001 \({}^{\rm A}\) & 0.10 \(\pm\) 0.01 \({}^{\rm C}\) & 0.10 \(\pm\) 0.001 \({}^{\rm C}\) \\  & Glu & 3.33 \(\pm\) 0.02 \({}^{\rm A}\) & 2.40 \(\pm\) 0.001 \({}^{\rm C}\) & 3.26 \(\pm\) 0.01 \({}^{\rm A}\) & 2.76 \(\pm\) 0.003 \({}^{\rm B}\) \\  & total & 3.89 \(\pm\) 0.02 \({}^{\rm AB}\) & 3.97 \(\pm\) 0.001 \({}^{\rm A}\) & 3.36 \(\pm\) 0.02 \({}^{\rm AB}\) & 2.86 \(\pm\) 0.003 \({}^{\rm B}\) \\ \hline \multirow{6}{*}{ \begin{tabular}{c} Sweet Taste \\ Amino Acids \\ \end{tabular}  } & Ala & 0.74 \(\pm\) 0.003 \({}^{\rm D}\) & 1.27 \(\pm\) 0.003 \({}^{\rm B}\) & 1.80 \(\pm\) 0.01 \({}^{\rm A}\) & 0.95 \(\pm\) 0.003 \({}^{\rm C}\) \\  & Gly & 0.77 \(\pm\) 0.003 \({}^{\rm A}\) & 0.85 \(\pm\) 0.001 \({}^{\rm A}\) & 0.80 \(\pm\) 0.01 \({}^{\rm A}\) & 0.57 \(\pm\) 0.003 \({}^{\rm B}\) \\  & Ser & 0.76 \(\pm\) 0.01 \({}^{\rm A}\) & 0.72 \(\pm\) 0.003 \({}^{\rm A}\) & 0.46 \(\pm\) 0.003 \({}^{\rm B}\) & 0.39 \(\pm\) 0.003 \({}^{\rm C}\) \\  & Thr & 14.89 \(\pm\) 0.01 \({}^{\rm A}\) & 10.57 \(\pm\) 0.05 \({}^{\rm B}\) & 10.59 \(\pm\) 0.07 \({}^{\rm AB}\) & 13.10 \(\pm\) 0.08 \({}^{\rm A}\) \\  & total & 17.16 \(\pm\) 0.02 \({}^{\rm A}\) & 13.41 \(\pm\) 0.06 \({}^{\rm B}\) & 13.65 \(\pm\) 0.08 \({}^{\rm AB}\) & 15.00 \(\pm\) 0.07 \({}^{\rm A}\) \\ \hline \multirow{6}{*}{\ \begin{tabular}{c} Bitter Taste \\ Amino Acids \\ \end{tabular}  } & Arg & 2.77 \(\pm\) 0.002 \({}^{\rm A}\) & 2.07 \(\pm\) 0.003 \({}^{\rm C}\) & 1.51 \(\pm\) 0.01 \({}^{\rm C}\) & 2.45 \(\pm\) 0.01 \({}^{\rm B}\) \\  & His & 0.68 \(\pm\) 0.001 \({}^{\rm A}\) & 0.55 \(\pm\) 0.001 \({}^{\rm B}\) & 0.37 \(\pm\) 0.01 \({}^{\rm C}\) & 0.36 \(\pm\) 0.001 \({}^{\rm C}\) \\  & Ile & 0.11 \(\pm\) 0.001 \({}^{\rm B}\) & 0.43 \(\pm\) 0.001 \({}^{\rm A}\) & 0.42 \(\pm\) 0.001 \({}^{\rm A}\) & 0.15 \(\pm\) 0.001 \({}^{\rm B}\) \\  & Leu & 0.20 \(\pm\) 0.001 \({}^{\rm B}\) & 0.71 \(\pm\) 0.001 \({}^{\rm A}\) & 0.66 \(\pm\) 0.01 \({}^{\rm AB}\) & 0.14 \(\pm\) 0.003 \({}^{\rm B}\) \\  & [PERSON] & 0.10 \(\pm\) 0.001 \({}^{\rm A}\) & 0.08 \(\pm\) 0.01 \({}^{\rm A}\) & 0.07 \(\pm\) 0.003 \({}^{\rm A}\) & 0.08 \(\pm\) 0.01 \({}^{\rm A}\) \\  & [PERSON] & 0.67 \(\pm\) 0.09 \({}^{\rm A}\) & 0.79 \(\pm\) 0.01 \({}^{\rm A}\) & 0.92 \(\pm\) 0.03 \({}^{\rm A}\) & 0.56 \(\pm\) 0.01 \({}^{\rm B}\) \\  & Val & 1.33 \(\pm\) 0.01 \({}^{\rm B}\) & 1.64 \(\pm\) 0.003 \({}^{\rm A}\) & 1.36 \(\pm\) 0.01 \({}^{\rm AB}\) & 1.10 \(\pm\) 0.003 \({}^{\rm C}\) \\  & total & 5.85 \(\pm\) 0.10 \({}^{\rm AB}\) & 6.28 \(\pm\) 0.02 \({}^{\rm A}\) & 5.30 \(\pm\) 0.07 \({}^{\rm AB}\) & 4.83 \(\pm\) 0.02 \({}^{\rm B}\) \\ \hline \multirow{6}{*}{ \begin{tabular}{c} Tasteless \\ Amino Acids \\ \end{tabular}