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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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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:
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
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author Zhang, Lijia
Dong, Xiaobo
Feng, Xi
Ibrahim, Salam A.
Huang, Wen
Liu, Ying
author_facet Zhang, Lijia
Dong, Xiaobo
Feng, Xi
Ibrahim, Salam A.
Huang, Wen
Liu, Ying
author_sort Zhang, Lijia
collection PubMed
description 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” for dried L. edodes. HAD mushrooms had higher levels of cyclic sulfur compounds (56.55 μg/g) and showed a stronger typical shiitake mushroom aroma than those of fresh (7.24 μg/g), ND (0.04 μg/g), and FD mushrooms (3.90 μg/g). The levels of 5′-nucleotide increased, whereas the levels of organic acids and free amino acids decreased after the drying process. The dried L. edodes treated with FD had the lowest levels of total free amino acids (29.13 mg/g). However, it had the highest levels of umami taste amino acids (3.97 mg/g), bitter taste amino acids (6.28 mg/g) and equivalent umami concentration (EUC) value (29.88 g monosodium glutamate (MSG) per 100 g). The results indicated that FD was an effective drying method to produce umami flavor in dried mushrooms. Meanwhile, HAD can be used to produce a typical shiitake mushroom aroma. Our results provide a theoretical basis to manufacture L. edodes products with a desirable flavor for daily cuisine or in a processed form.
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spelling pubmed-86222652021-11-27 Effects of Drying Process on the Volatile and Non-Volatile Flavor Compounds of Lentinula edodes Zhang, Lijia Dong, Xiaobo Feng, Xi Ibrahim, Salam A. Huang, Wen Liu, Ying Foods Article 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” for dried L. edodes. HAD mushrooms had higher levels of cyclic sulfur compounds (56.55 μg/g) and showed a stronger typical shiitake mushroom aroma than those of fresh (7.24 μg/g), ND (0.04 μg/g), and FD mushrooms (3.90 μg/g). The levels of 5′-nucleotide increased, whereas the levels of organic acids and free amino acids decreased after the drying process. The dried L. edodes treated with FD had the lowest levels of total free amino acids (29.13 mg/g). However, it had the highest levels of umami taste amino acids (3.97 mg/g), bitter taste amino acids (6.28 mg/g) and equivalent umami concentration (EUC) value (29.88 g monosodium glutamate (MSG) per 100 g). The results indicated that FD was an effective drying method to produce umami flavor in dried mushrooms. Meanwhile, HAD can be used to produce a typical shiitake mushroom aroma. Our results provide a theoretical basis to manufacture L. edodes products with a desirable flavor for daily cuisine or in a processed form. MDPI 2021-11-17 /pmc/articles/PMC8622265/ /pubmed/34829114 http://dx.doi.org/10.3390/foods10112836 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Zhang, Lijia
Dong, Xiaobo
Feng, Xi
Ibrahim, Salam A.
Huang, Wen
Liu, Ying
Effects of Drying Process on the Volatile and Non-Volatile Flavor Compounds of Lentinula edodes
title Effects of Drying Process on the Volatile and Non-Volatile Flavor Compounds of Lentinula edodes
title_full Effects of Drying Process on the Volatile and Non-Volatile Flavor Compounds of Lentinula edodes
title_fullStr Effects of Drying Process on the Volatile and Non-Volatile Flavor Compounds of Lentinula edodes
title_full_unstemmed Effects of Drying Process on the Volatile and Non-Volatile Flavor Compounds of Lentinula edodes
title_short Effects of Drying Process on the Volatile and Non-Volatile Flavor Compounds of Lentinula edodes
title_sort effects of drying process on the volatile and non-volatile flavor compounds of lentinula edodes
topic Article
url 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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