Effects of processing methods on the aroma of Poria cocos and its changing

文献类型： 外文期刊

第一作者： Xiao, Yangbo

作者： Xiao, Yangbo;Liu, Shu;Zeng, Luzhi;Zhou, Churen;Peng, Guoping;Xiao, Yangbo;Yin, Xia;Xiao, Yangbo;Zeng, Luzhi;Zhou, Churen;Peng, Guoping;Peng, Yisi;Wu, Yu;Peng, Yisi;Wu, Yu;Peng, Guoping;Peng, Yisi;Wu, Yu;Peng, Guoping

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关键词： Poria cocos; Sweating; Steaming; Drying processing; Aroma compounds

期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）

ISSN： 0308-8146

年卷期： 2024 年 448 卷

页码：

收录情况： SCI

摘要： Poria cocos is a natural source of fungal food raw materials. Processing method is a key effecting the aroma of Poria cocos . In this study, the aroma compounds of Poria cocos products processed using sweating-lowtemperature drying (SW-LD), sweating-high-temperature drying (SW-HD), steaming-low-temperature drying (ST-LD), and steaming-high-temperature drying (ST-HD) were compared by headspace solid-phase microextraction (HS-SPME) combined with gas chromatography -mass spectrometry (GC -MS), and the changes in aroma compounds of Poria cocos products during processing were analyzed. GC -MS analysis showed SW-HD product had highest content of aroma compounds. Aroma activity value (OAV) analysis indicated that 9 aroma compounds contributed to the overall aroma of Poria cocos . Among 9 compounds of Poria cocos , 1-octen-3ol, hexanal, nonanal, octanal, trans -2-octenal, and heptanal contributed to mushroom, refreshing, sweet and fatty characters. In addition, the aroma compound changes during the processing were analyzed, revealing that steaming and sweating were the key processes affecting the aroma of Poria cocos products. The findings of this study provide valuable theoretical guidance for the development of Poria cocos processing technology.

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