Abstract:To explore the effect of drying treatment on the non-volatile flavor components in Pleurotus eryngii，freeze drying（FD），hot air drying（HAD），short-and medium-wave infrared drying（ID）and microwave vacuum drying（MVD）were used in this study.Results showed that drying treatment had a great influence on the non-volatile flavor components when compared to the fresh Pleurotus eryngii.Total content of soluble sugars in Pleurotus eryngii by ID was the highest compared with other three drying treatments，while the content of trehalose in Pleurotus eryngii by MVD was the highest （328.10 mg/g dw）；except FD，the contents of 5′-adenosine monophosphate（5′-AMP），5′-guanosine monophosphate（5′-GMP），5′-inosine monophosphate（5′-IMP）and glutamic acid were increased by HAD，ID and MVD，indicating that the increase of temperature could contribute to the formation of umami flavor compounds.In addition，the contents of organic acids，citric acid and succinic acid in Pleurotus eryngii by the four drying treatments were increased.Concentration of umami taste in Pleurotus eryngii by MVD was the highest（EUC value：302.15 g MSG/100 g），followed by HAD and ID.While the concentration of umami taste in Pleurotus eryngii by FD was lower than the fresh Pleurotus eryngii，the EUC value of which was the lowest.