Effects of Different Ecological Environments on Non-Volatile Taste Components of Morchella importuna

The non-volatile taste components of Morchella importuna under the different ecological environments were studied in this paper,including 5'-nucleotides,flavored amino acid,soluble sugar,sugar alcohol,organic acids. The principal component analysis and cluster analysis were used to determine and aggregate these non-volatile taste components. The results showed that the content of non-volatile taste components under the different ecological environments varied,and there were no regularity. 8 kind of soluble sugars,1 kind of sugar alcohol and 8 kind of organic acids were detected,which were rich in variety and delicious in taste. Because of a full range of 5'-nucleotide and rich content in umami amino acid,the equivalent umami concentration at the second level(100 g MSG/100 g1,CX₂,CX₃ and QL₁₀,QL₁₁,QL₁₂ samples from Western Sichuan Plateau and hilly areas were grouped into one category respectively,while PY₇,PY₈,CD₄,CD₅,CD₆,PY₉ samples from Chengdu Plain and Eastern Sichuan mountain area were similar,which were grouped into one category.The research results could provide theoretical basis for domestication cultivation and sample collection,thus guiding production and processing.