Program temperature-controlled drying: An effective way to improve the quality of hot-air dried shiitake mushrooms
文献类型： 外文期刊
作者： Liu, Zhenbin 1 ; Luo, Jia 1 ; Chitrakar, Bimal 3 ; Liu, Wenchao 4 ; Wang, Dong 1 ; E, Hengchao 5 ; Sun, Zhenying 6 ; Li, Hongbo 1 ; Wei, Xinyu 4 ; Hu, Liangbin 1 ; Zhang, Jiayi 1 ; Mo, Haizhen 1 ; Weng, Rui 6 ;
作者机构： 1.Shaanxi Univ Sci & Technol, Sch Food Sci & Engn, Xian 710021, Peoples R China
2.Shaanxi Res Inst Agr Prod Proc Technol, Xian, Peoples R China
3.Hebei Agr Univ, Coll Food Sci & Technol, Baoding, Peoples R China
4.Henan Univ Sci & Technol, Coll Food & Bioengn, Luoyang, Peoples R China
5.Shanghai Acad Agr Sci, Inst Agrofood Stand & Testing Technol, Shanghai, Peoples R China
6.Chinese Acad Agr Sci, Inst Agr Qual Stand & Testing Technol, Key Lab Agrofood Qual & Safety, Minist Agr & Rural Affairs, Beijing, Peoples R China
关键词： aroma profile; shiitake mushrooms; variable-temperature drying; volatile compounds
期刊名称：JOURNAL OF FOOD SCIENCE （ 影响因子：3.4； 五年影响因子：4.1 ）
ISSN： 0022-1147
年卷期： 2025 年 90 卷 1 期
页码：
收录情况： SCI
摘要： This study applied program temperature-controlled drying (PTCD) to optimize the hot-air drying process for shiitake mushrooms, adjusting the drying temperature based on activity changes of gamma-glutamyl transpeptidase (gamma-GTase) and cysteine sulfoxide lyase (C-S lyase). Compared with constant temperature drying, PTCD (ST_75 and ST_150) significantly enhanced the umami and aroma profiles and sulfur compounds, increasing the levels of key flavor compounds such as glutamic acid and 5 '-GMP. Moreover, PTCD improved rehydration capacity (515.17%) and reduced shrinkage (12.43%) for ST_150 samples, achieving superior texture and color retention. Nutritional analysis indicated that PTCD better preserved nutrients such as ergothioneine, ergosterol, and purines, with ergosterol content reaching 9953.22 mu g/g in the ST_150 group. This study provides theoretical support for improving the quality of hot-air-dried shiitake mushrooms in industrial applications.
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