Changes in the Physical Properties and Volatile Odor Characteristics of Shiitake Mushrooms (Lentinula edodes) in Far Infrared Radiation Drying
文献类型： 外文期刊
作者： Xie, Long 1 ; Jiang, Yu-Si 2 ; Wang, Yu-Bin 2 ; Xiao, Hong-Wei 3 ; Liu, Wei 1 ; Ma, Yue 2 ; Zhao, Xiao-Yan 2 ;
作者机构： 1.Beijing Acad Agr & Forestry Sci, Beijing Vegetable Res Ctr BVRC, Natl Engn Res Ctr Vegetables, Key Lab Urban Agr North Minist Agr & Rural Areas,B, Beijing 100097, Peoples R China
2.Beijing Acad Agr & Forestry Sci, Inst Agrifood Proc & Nutr, Beijing Key Lab Fruits & Vegetable Storage & Proc, Key Lab Vegetable Postharvest Proc Minist Agr & Ru, Beijing 100097, Peoples R China
3.China Agr Univ, Coll Engn, 17 Qinghua Donglu, Beijing 100083, Peoples R China
关键词： shiitake mushrooms; far infrared radiation drying; microstructure; volatile compounds
期刊名称：FOODS （ 2022影响因子：5.2； 五年影响因子：5.5 ）
年卷期： 2023 年 12 卷 17 期
收录情况： SCI
摘要： The effects of far infrared radiation drying (FID) on physical properties (drying kinetics, color, shrinkage ratio, rehydration ratio, and microstructural characterization) and volatile odor characteristics (volatile odor profile distinction and volatile compounds) of shiitake mushrooms were evaluated in this study. During the FID, the drying time decreased with the increase in drying temperature, and it had a less significant effect in the lower temperature range. The increase in drying temperature led to increasing shrinkage and collapse in the microstructure, resulting in a decreased rehydration rate and highlighting the influence of microstructure characteristics on macroscopic properties. Higher drying temperatures employed in the FID process were found to be associated with a decreasing L* value and an increasing ?E value. The application of principal component analysis can effectively distinguish the significant effect of FID on the volatile odor profiles of shiitake mushrooms. Compared to raw shiitake mushrooms, FID treatment has endowed samples with a greater variety of volatile compounds. After processing with FID, there have been increases in volatile components such as sulfur compounds, acids, nitrogen compounds, and aldehydes, while volatile components like alcohols, ketones, and hydrocarbons have shown decreases.
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