The objective of this study was to determine the influence of roasting conditions on the volatile flavor profiles and functional properties of shiitake mushrooms. Six different roasting temperatures between 80 °C and 180 °C with 20 °C increments were selected, and mushrooms were roasted for 60 min in a conventional oven. Roasting shiitake mushroom at 140 °C showed the highest levels of antioxidant activities including 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2,2-diphenyl-1-picrylhidrazyl (DPPH) radical scavenging activities, total phenols and polyphenol contents. The β-glucan ranged from 34.85% to 41.49%, and it was highest when the mushrooms were roasted at 120 °C, followed by 140 °C. Instrumental flavor analysis was conducted by Gas Chromatography using Purge and Trap, and identification of compounds were produced by NIST library. Twenty-six volatile flavor compounds were identified. The concentrations of pyrazines and furans increased with increased roasting temperatures. Shiitake mushrooms roasted at 160 °C for 60 min had the most diverse volatile flavor compound profiles. This study revealed how roasting temperatures can modulate antioxidant, functional (β-glucan) and flavor benefits.

The purpose of this study was to identify the influence of drying method on flavor profiles of mulberry fruit using purge and trap (P&T) flavor extraction followed by gas chromatography–mass spectrometry (GC-MS) and descriptive sensory analysis using a highly trained sensory panel. Mulberry fruit samples were prepared at different temperatures (−20, 0, 50, and 60 °C). The results showed that more diverse volatile compound profiles were produced overall and had increased levels of benzaldehyde, nonanal, and 3,3-dimethylhexane in Sample 3 and 4, which were dried at higher temperature (50 °C and 60 °C). The mulberry fruit samples that received heat treatment had higher grape juice, raisin, and sour aromatics, while samples that did not received heat treatment were characterized as having cucumber, green/grassy, and sweet aromatics.

Garlic (Allium sativum), a species in the onion Genus, plays an important role in Korean cuisine. However, because garlic is perishable, garlic powder is often used instead. Garlic powder is prepared by freeze-drying, spray-freeze drying, and/or microwave-vacuum drying. The aim of this study was to determine the aroma and sensory characteristics of commercial garlic powders using instrumental and descriptive analyses. A sensory lexicon describing 13 aroma characteristics of dried garlic powder was developed, and 35 volatile compounds were identified. This study confirmed several key compounds related to fresh-garlic aroma, including dimethyl disulfide and allyl methyl trisulfide, and identified allyl dimethyl trisulfide as a compound related to roasted-garlic aroma, with non-sulfur-containing compounds involved. The findings of this study can improve the understanding of organosulfur compounds that develop in dried garlic products during processing.

Doenjang, a fermented soybean paste, is a traditional food ingredient in Korea. While the flavor of doenjang is heavily dependent on koji, studies on the aroma characteristics of koji remain limited. This study aimed to determine the changes in the aroma profiles of soybean koji (SBK), rice koji (RK), and wheat koji (WK). Aroma analysis was performed using stir bar sorptive extraction followed by gas chromatography-mass spectrometry (GC-MS) and descriptive sensory analysis. In SBK, bean-associated aroma was strongly developed due to the lipid-derived compounds, whereas in RK, sweet aromas were relatively strong at 72 h due to the sweet-smelling ester compounds. In WK, the nutty cracker attribute was significantly strengthened during fermentation due to the high concentration of aldehydes. The results showed that the aroma profile of koji was influenced by main ingredient, and this finding is useful in improving aroma development with the use of koji in the fermented food industry. Practical ApplicationKoji is one of the key ingredients utilized in commercialized doenjang making process in Korea, in order to accelerate the fermentation process. In this study, influences of raw materials of koji in the aroma development of doenjang were investigated using descriptive sensory analysis and instrumental flavor analysis using GC-MS. Raw material-driven aroma compounds were documented in different koji samples, in which influences the aroma characteristics of doenjang made with koji made with different raw materials. Finding from this study can aid doenjang manufacturers for versatile aroma development of commercialized doenjang. | INTRODUCTIONThe market for commercial fermented food products has been reexpanding since the concept of "well-being" in relation to diet has become a trend in the food industry in 2010. In the past, fermented food products were regarded as traditional, meaning old and not trendy. With recent consumer trend finding healthy functional foods, market for fermented food products is expanding greatly. Doenjang and ganjang (soy sauce) are two of the most well-accepted traditional soybean-based fermented food ingredients in Korea. Similar fermented food products are available in Japan and China, such as miso, shoyu, and soybean-based traditional Chinese soy sauces. One of the challenges associated with fermented foods is their long fermentation time, which limits their mass production. In the attempt to accelerate the fermentation time, a rapid fermentation method involving koji was developed, and it has been widely applied in the food industry. Koji is an intermediate product produced from grains, such as soybean, rice, and wheat flour, via rapid fermentation involving known microflora,

No abstract