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The anabolism of sulphur aroma volatiles responds to enzymatic and non-enzymatic reactions during the drying process of shiitake mushrooms

文献类型： 外文期刊

作者： Li, Wen 1 ; Li, Run 1 ; Chen, Wanchao 1 ; Feng, Jie 1 ; Wu, Di 1 ; Zhang, Zhong 1 ; Zhang, Jingsong 1 ; Yang, Yan 1 ;

作者机构： 1.Shanghai Acad Agr Sci, Natl Engn Res Ctr Edible Fungi, Key Lab Edible Fungi Resources & Utilizat South, Minist Agr,Inst Edible Fungi,Shanghai Guosen Bio, 1000 Jinqi Rd, Shanghai 201403, Peoples R China

关键词： Shiitake mushroom; Aroma synthesis; Non-biological regulation; Enzymatic reaction; Non-enzymatic reaction; Drying process

期刊名称：FOOD CHEMISTRY （ 影响因子：9.231； 五年影响因子：8.795 ）

ISSN： 0308-8146

年卷期： 2022 年 371 卷

页码：

收录情况： SCI

摘要： The anabolism of aroma volatiles in response to non-biological factors during the drying process of shiitake mushrooms was analyzed. Temperatures (40 degrees C, 50 degrees C, and 60 degrees C) had secondary activation effects on the synthetase activity. The enzymatic reaction time could last 4-5 h under medium-temperature drying process (40 degrees C and 50 degrees C), and 1.5-2 h under a high-temperature drying process (60 degrees C and 70 degrees C). The aroma synthesis dominated by non-enzymatic reactions were chemical reactions between amino acids and reducing sugars. The hot-air drying process of shiitake mushroom was consistent with the cubic model and the key control points influencing the enzymatic reaction parameters were in the order of moisture rate > temperature > drying time > drying rate. The non-enzymatic reaction parameters were in the order of temperature > drying time > drying rate > moisture rate. The total sulfur volatiles produced in the optimized process were significantly higher, and the drying time of the process could be completed within 6 h.

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