Effects of different drying methods on the product quality and key non-volatile compounds of Morchella sextelata

文献类型： 外文期刊

第一作者： Zhang, Yanmei

作者： Zhang, Yanmei;Li, Xiaobei;Li, Xujiao;Fan, Tingting;Zhou, Changyan;Zhao, Xiaoyan;Zhao, Zhiyong

作者机构：

关键词： Morchella sextelata; Drying methods; Non-volatile compounds; Appearance differences; Metabolomics

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.6； 五年影响因子：6.9 ）

ISSN： 0023-6438

年卷期： 2025 年 223 卷

页码：

收录情况： SCI

摘要： In this study, we systematically evaluated the effects of freeze drying (FD), natural air drying (ND) and hot air drying (HD) on the morphology, texture and profiles of non-volatile compounds (non-VOCs) in Morchella sextelata. FD-treated M.sextelata exhibited superior appearance with an intact microstructure, but the dried products were loose in texture, friable and less transportable. Moreover, FD effectively preserved saccharides and alcohols, leading to a sweeter taste compared to HD or FD. ND yielded a richer sensory taste in M.sextelata due to higher abundances of different non-VOCs, although it required a longer drying period. HD resulted in poorer appearance quality and reduced the abundances of saccharides and alcohols, amino acids and derivatives, but it was suitable for large-scale drying. In conclusion, this study offers scientific and technical support for selecting appropriate drying methods to achieve desirable appearance and product quality of M. sextelata.

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