Volatile composition and sensory profile of shiitake mushrooms as affected by drying method

Politowicz, Joanna; Lech, Krzysztof; Lipán, Leontina; Figiel, Adam; Carbonell-Barrachina, Ángel A.

doi:10.1002/jsfa.8622

Cited by 70 publications

(66 citation statements)

References 41 publications

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“…Based on which, 1‐octen‐3‐one and 1‐octen‐3‐ol were the key odor compounds in P. citrinopileatus , P. djamor , P. ostreatus , P. floridanus and P. sapidus , while 1‐octen‐3‐one, 1‐octen‐3‐ol and 2‐octenal were the key odor compounds in P. cornucopiae . 1‐Octen‐3‐one provided mushroom‐like and a wet ground aroma, 1‐octen‐3‐ol provided mushroom‐like and an earthy aroma, while 2‐octenal provided green, nutty, fatty, and oily aroma . Though the threshold value of aldehydes were low (0.07–4.5 µg kg −1 ), their ROAVs were not high because of their low relative contents.…”

Section: Resultsmentioning

confidence: 97%

“…Edible mushrooms are a highly valued food with a pleasant taste, low contents of energy and fat, high amounts of dietary fiber, essential amino acids and certain vitamins (vitamin B 2 , niacin and folates) . Some edible mushrooms have been used as therapeutic foods for their antitumor, antifungal, and reducing hypercholesterolemia activities . Nowadays, mushrooms have become attractive as a good source of physiologically beneficial substances due to the effect of bioactive compounds they contain, such as polysaccharides, glycoproteins, triterpenoids, phenolic compounds and flavonoids …”

Section: Introductionmentioning

confidence: 99%

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Comparison of non‐volatile and volatile flavor compounds in six Pleurotus mushrooms

et al. 2018

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Pleurotus citrinopileatus had highest content of total free amino acids (40.60 g kg ), total 5'-nucleotides (8.80 g kg ) and flavor 5'-nucleotides (4.51 g kg ) than other Pleurotus mushrooms. Moreover, eight-carbon compounds were the most abundant compounds in six Pleurotus mushrooms. Our study should be helpful in promoting the cultivation and consumption of these Pleurotus mushrooms. © 2018 Society of Chemical Industry.

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Section: Resultsmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 99%

Comparison of non‐volatile and volatile flavor compounds in six Pleurotus mushrooms

et al. 2018

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“…3) and tridecane (No. 2) . We therefore hypothesized that an increase in bound water promotes a decrease in typical volatile compounds in dried L. edodes .…”

Section: Resultsmentioning

confidence: 99%

“…selected, indicating a strong correlation between those volatile compounds and the T 21 peak area. 34 35 We therefore hypothesized that an increase in bound water promotes a decrease in typical volatile compounds in dried L. edodes.…”

Section: Opls Analysismentioning

confidence: 99%

Effect of bound water on the quality of dried Lentinus edodes during storage

et al. 2020

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BACKGROUND Water absorption is the dominant factor affecting the quality deterioration of dried Lentinus edodes. We therefore analyzed the effect of moisture content and dynamic water status on physical properties of the mushroom stored at water activity (aw), 0.33, 0.43, 0.67, 0.76, and 0.84 for 50 days. Moisture mobility and water status were analyzed using low‐field nuclear magnetic resonance, while hardness and microstructure were determined as texture characteristics. Meanwhile, an electronic nose and headspace solid‐phase micro‐extraction combined with gas chromatography–mass spectrometry (HS–SPME–GC–MS) were used to analyze the flavor properties of dried L. edodes. RESULTS The results showed that bound water was the dominant water status in dried L. edodes. The content and molecular mobility of bound water increased at aw = 0.67, 0.76, and 0.84. This contributed to discoloration, hardness loss, and microstructure sparsity of dried L. edodes. The increasing content and molecular mobility of bound water aggravated the deterioration of characteristic flavor by reducing acid, aldehyde, and ketone content. CONCLUSION Unlike immobilized or free water, bound water had a critical influence on the quality deterioration of dried L. edodes during storage. © 2019 Society of Chemical Industry

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“…Thus, the volatile compounds of the dried mushroom were generated during drying process under the proper drying condition, for instance, FIRD. Besides, the fact that fewer volatile compounds were recognized in the FD mushroom due to low temperature and vacuum condition Politowicz, Lech, Lipan, Figiel, and Carbonell-Barrachina (2017). tested the influence of convective drying (CD), FD, and vacuum microwave drying (VMD) on the flavor of chanterelle mushrooms, and also reported that FD caused a decrease in the concentrations of the majority of the volatile components in mushrooms.…”

mentioning

confidence: 99%

Evaluation of sensory, textural, and nutritional attributes of shiitake mushrooms (Lentinula edodes) as prepared by five types of drying methods

Zhao

et al. 2019

J Food Process Engineering

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The effect of freeze drying (FD), far‐infrared radiation drying (FIRD), heat pump drying (HPD), hot air drying (HAD), and hot air combined instant controlled pressure drop drying (DIC) were compared on the drying efficiency and quality attributes of dried shiitake mushrooms. The results showed that in comparison with the HPD, HAD, and DIC, the FIRD shiitake mushroom exhibited better appearance with less shrinkage and lower ΔE (6.10), lower hardness (34.82 N), and higher rehydration ratio (7.55), which were more resemble to those of the FD sample. Besides, a significantly higher (p < 0.05) retention of protein was found in the FD and FIRD sample (2.47 mg/g and 2.30 mg/g), as well as higher retention of polysaccharide (1.79 mg/g and 1.39 mg/g). In addition, FIRD shiitake mushroom were superior to FD product in terms of saving drying time as 66.25% and exhibiting maximum numbers of flavor components, among which specific sulfides showed the highest percentage (24.59%). Therefore, the FIRD dried shiitake mushroom obtained a better overall quality among the products dried by the five drying methods. Practical applications Shiitake mushrooms are wildly planted edible fungi, which are consumed mostly in dried form around the word. Recently, the demand of efficient application have promoted an increasingly use of novel drying technologies in mushroom processing. This study presents comprehensive evaluations on some vital quality attributes of shiitake mushrooms using five drying methods that already commercialized in China. FIRD was more suitable to produce dried shiitake mushrooms with desirable appearance and texture, as well as relatively rich flavor and nutrients.

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Volatile composition and sensory profile of shiitake mushrooms as affected by drying method

Cited by 70 publications

References 41 publications

Comparison of non‐volatile and volatile flavor compounds in six Pleurotus mushrooms

Comparison of non‐volatile and volatile flavor compounds in six Pleurotus mushrooms

Effect of bound water on the quality of dried Lentinus edodes during storage

Evaluation of sensory, textural, and nutritional attributes of shiitake mushrooms (Lentinula edodes) as prepared by five types of drying methods

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