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Effects of Drying Methods on Taste Components and Flavor Characterization of Cordyceps militaris
The influences of four drying methods (hot air drying (HAD), vacuum freeze drying (VFD), vacuum drying (VD) and intermittent microwave combined with hot air drying (MW-HAD)) on the taste profile and flavor characteristic of Cordyceps militaris were investigated. MW-HAD samples had the highest levels...
Autores principales: | , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9735880/ https://www.ncbi.nlm.nih.gov/pubmed/36496741 http://dx.doi.org/10.3390/foods11233933 |
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author | Zhang, Man Xing, Suhui Fu, Cuncun Fang, Fan Liu, Jun Kan, Juan Qian, Chunlu Chai, Qingqing Jin, Changhai |
author_facet | Zhang, Man Xing, Suhui Fu, Cuncun Fang, Fan Liu, Jun Kan, Juan Qian, Chunlu Chai, Qingqing Jin, Changhai |
author_sort | Zhang, Man |
collection | PubMed |
description | The influences of four drying methods (hot air drying (HAD), vacuum freeze drying (VFD), vacuum drying (VD) and intermittent microwave combined with hot air drying (MW-HAD)) on the taste profile and flavor characteristic of Cordyceps militaris were investigated. MW-HAD samples had the highest levels of umami taste 5′-nucleotides, bitter taste amino acids, and equivalent umami concentration (EUC) value. The aroma fingerprints and differences of dried Cordyceps militaris were established by GC-MS with odor activity values (OAVs) and GC-IMS with principal component analysis (PCA). GC-MS data showed that the predominant volatiles of dried samples were aldehydes, alcohols, and ketones. VFD samples had the highest amount of total aroma compounds and C8 compounds. Moreover, 21 aroma-active components (OAVs ≥ 1) were the main contributors to the flavor of dried Cordyceps militaris. The OAVs of 1-octen-3-one and 3-octanone associated with mushroom-like odor in VFD were significantly higher than other samples. Furthermore, a significant difference in flavor compounds of four dried samples was also clearly demonstrated by GC-IMS analysis with PCA. GC-IMS analysis revealed that VFD samples had the most abundant flavor compounds. Overall, MW-HAD was an effective drying method to promote umami taste, and VFD could superiorly preserve volatiles and characteristic aroma compounds in dried Cordyceps militaris. |
format | Online Article Text |
id | pubmed-9735880 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-97358802022-12-11 Effects of Drying Methods on Taste Components and Flavor Characterization of Cordyceps militaris Zhang, Man Xing, Suhui Fu, Cuncun Fang, Fan Liu, Jun Kan, Juan Qian, Chunlu Chai, Qingqing Jin, Changhai Foods Article The influences of four drying methods (hot air drying (HAD), vacuum freeze drying (VFD), vacuum drying (VD) and intermittent microwave combined with hot air drying (MW-HAD)) on the taste profile and flavor characteristic of Cordyceps militaris were investigated. MW-HAD samples had the highest levels of umami taste 5′-nucleotides, bitter taste amino acids, and equivalent umami concentration (EUC) value. The aroma fingerprints and differences of dried Cordyceps militaris were established by GC-MS with odor activity values (OAVs) and GC-IMS with principal component analysis (PCA). GC-MS data showed that the predominant volatiles of dried samples were aldehydes, alcohols, and ketones. VFD samples had the highest amount of total aroma compounds and C8 compounds. Moreover, 21 aroma-active components (OAVs ≥ 1) were the main contributors to the flavor of dried Cordyceps militaris. The OAVs of 1-octen-3-one and 3-octanone associated with mushroom-like odor in VFD were significantly higher than other samples. Furthermore, a significant difference in flavor compounds of four dried samples was also clearly demonstrated by GC-IMS analysis with PCA. GC-IMS analysis revealed that VFD samples had the most abundant flavor compounds. Overall, MW-HAD was an effective drying method to promote umami taste, and VFD could superiorly preserve volatiles and characteristic aroma compounds in dried Cordyceps militaris. MDPI 2022-12-06 /pmc/articles/PMC9735880/ /pubmed/36496741 http://dx.doi.org/10.3390/foods11233933 Text en © 2022 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, Man Xing, Suhui Fu, Cuncun Fang, Fan Liu, Jun Kan, Juan Qian, Chunlu Chai, Qingqing Jin, Changhai Effects of Drying Methods on Taste Components and Flavor Characterization of Cordyceps militaris |
title | Effects of Drying Methods on Taste Components and Flavor Characterization of Cordyceps militaris |
title_full | Effects of Drying Methods on Taste Components and Flavor Characterization of Cordyceps militaris |
title_fullStr | Effects of Drying Methods on Taste Components and Flavor Characterization of Cordyceps militaris |
title_full_unstemmed | Effects of Drying Methods on Taste Components and Flavor Characterization of Cordyceps militaris |
title_short | Effects of Drying Methods on Taste Components and Flavor Characterization of Cordyceps militaris |
title_sort | effects of drying methods on taste components and flavor characterization of cordyceps militaris |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9735880/ https://www.ncbi.nlm.nih.gov/pubmed/36496741 http://dx.doi.org/10.3390/foods11233933 |
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