Effects of Drying Process on the Volatile and Non-Volatile Flavor Compounds of Lentinula edodes

In this study, fresh Lentinula edodes was dehydrated using freeze-drying (FD), hot-air drying (HAD), and natural drying (ND), and the volatile and non-volatile flavor compounds were analyzed. The drying process changed the contents of eight-carbon compounds and resulted in a weaker “mushroom flavor”...

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Detalles Bibliográficos
Autores principales: Zhang, Lijia, Dong, Xiaobo, Feng, Xi, Ibrahim, Salam A., Huang, Wen, Liu, Ying
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8622265/
https://www.ncbi.nlm.nih.gov/pubmed/34829114
http://dx.doi.org/10.3390/foods10112836

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8622265/
https://www.ncbi.nlm.nih.gov/pubmed/34829114
http://dx.doi.org/10.3390/foods10112836

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