Changes in the Physical Properties and Volatile Odor Characteristics of Shiitake Mushrooms (Lentinula edodes) in Far Infrared Radiation Drying

Abstract

The effects of far infrared radiation drying (FID) on physical properties (drying kinetics, color, shrinkage ratio, rehydration ratio, and microstructural characterization) and volatile odor characteristics (volatile odor profile distinction and volatile compounds) of shiitake mushrooms were evaluated in this study. During the FID, the drying time decreased with the increase in drying temperature, and it had a less significant effect in the lower temperature range. The increase in drying temperature led to increasing shrinkage and collapse in the microstructure, resulting in a decreased rehydration rate and highlighting the influence of microstructure characteristics on macroscopic properties. Higher drying temperatures employed in the FID process were found to be associated with a decreasing L* value and an increasing ΔE value. The application of principal component analysis can effectively distinguish the significant effect of FID on the volatile odor profiles of shiitake mushrooms. Compared to raw shiitake mushrooms, FID treatment has endowed samples with a greater variety of volatile compounds. After processing with FID, there have been increases in volatile components such as sulfur compounds, acids, nitrogen compounds, and aldehydes, while volatile components like alcohols, ketones, and hydrocarbons have shown decreases.

Disentangling the Tissue-Specific Variations of Volatile Flavor Profiles of the Lentinula edodes Fruiting Body

“…In this study, a total of 36 volatile flavor compounds were identified, which differs from previous reports. Qin et al [ 55 ], reported a total of 62 volatile compounds and Xie et al [ 56 ] documented 20 compounds in the fresh L. edodes fruiting body. These discrepancies may arise from various experimental factors, such as the specific strains used, the cultivation substrate, the development stage, and the analytical techniques employed [ 11 , 31 , 57 ].…”

Effect of Different Drying Methods on the Quality of Oudemansiella raphanipes

“…Hot air drying (HD) is simple and inexpensive, and at the same time facilitates the formation of the characteristic flavor substances in Lentinula Edodes due to enzymatic and Maillard reactions; however, it also leads to a partial loss of nutrients and the appearance of the final product [9]. Compared with hot air drying, Xie et al [10] used infrared radiation drying (ID) technology to dry Lentinula Edodes and found that it not only improved the drying speed but also maintained the quality of Lentinula Edodes. Studies have shown that the high-quality characteristics of products after vacuum freeze drying (VD) are attributed to the low temperature and moisture transfer modes [11].…”