Comparison of different drying techniques for shiitake mushroom (Lentinus edodes): Changes in volatile compounds, taste properties, and texture qualities
文献类型： 外文期刊
作者： Liu, Qin 1 ; Bau, Tergun 2 ; Jin, Rongxian 3 ; Cui, Xiao 1 ; Zhang, Yuting 1 ; Kong, Weili 1 ;
作者机构： 1.Henan Acad Agr Sci, Inst Plant Nutr Agr Resources & Environm Sci, Zhengzhou 450002, Peoples R China
2.Inner Mongolia Agr Univ, Anim Husb Fishery & Biol Expt Res Ctr, Inner Mongolia Agr, Hohhot 010019, Peoples R China
3.Xinxiang Acad Agr Sci, Inst Edible Fungi, Xinxiang 453000, Peoples R China
关键词： Mushroom; Dry techniques; Aroma; Texture; Taste
期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.056； 五年影响因子：6.295 ）
ISSN： 0023-6438
年卷期： 2022 年 164 卷
页码：
收录情况： SCI
摘要： The impact of heat pump dehumidifier drying (HPD) on the sensory qualities of shiitake mushroom was comprehensively evaluated in comparison with hot air drying (HAD) and vacuum freeze drying (VFD). The data showed that HPD substantially improved the characteristic flavors (volatile sulfide levels and equivalent umami concentration) of dried mushrooms by partially inhibiting enzymatic and Maillard reactions. The rehydration, shrinkage, and microstructural characteristics of HPD mushrooms were intermediate between VFD and HAD mushrooms. Results of sensory quality analysis indicated that HPD mushrooms outperformed HAD and VFD mushrooms in terms of overall quality. Additionally, HPD (0.85 kWh kg- 1) had significantly (P < 0.05) lower energy consumption than HAD (2.65 kWh kg? 1) and VFD (6.67 kWh kg? 1). It can be concluded that HPD is a commercially attractive low-energy technique for the production of high sensory caliber dried shiitake mushrooms.
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