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Edible mushrooms are important in the human diet as a source of nutritive compounds with an appreciated taste. The split gill mushroom ( Schizophyllum commune ) is popularly consumed in Asia owing to its umami taste relating to a meaty flavor. Typically, blanching and drying are performed to preserve food quality and extend shelf-life and may affect the taste characteristics and bioactivity of mushrooms. This work investigated the effect of different methods of blanching – hot-water (HW) or microwave-assisted (MW) – and drying – hot air drying (HAD) and freeze-drying (FD) – on the characteristics, taste profile, and bioactivity of  S. commune . The results showed that  S. commune  contained umami-related compounds, and the umami level was influenced by the processing conditions. Compared to HW blanching, MW blanching was more efficient at prohibiting polyphenol oxidase activity and maintaining the umami taste of the mushroom. Drying, particularly FD, successfully improved the umami level of  S. commune . Nevertheless, HAD tended to provide the mushroom with higher bioaccessibility to phenolic compounds and antioxidant activity levels. The results suggested that  S. commune  could be promising as a functional ingredient with an umami taste. Pre-treatment using MW blanching, followed by FD could preserve appropriately the umami taste and quality of the mushroom.

Profile of taste-related compounds and bioactivity of split gill mushroom ( Schizophyllum commune ) as affected by blanching and drying