| Title: | Volatile composition and sensory profile of Cantharellus cibarius Fr. as affected by drying method |
| Author(s): | Politowicz J; Lech K; Sanchez-Rodriguez L; Szumny A; Carbonell-Barrachina AA; |
| Address: | "The Faculty of Food Science, Department of Chemistry, Wroclaw University of Environmental and Life Sciences, Wroclaw, Poland. Institute of Agricultural Engineering, Wroclaw University of Environmental and Life Sciences, Wroclaw, Poland. Research Group 'Food Quality and Safety', Agro-Food Technology Department, Escuela Politecnica Superior de Orihuela, Universidad Miguel Hernandez de Elche, Orihuela, Alicante, Spain" |
| ISSN/ISBN: | 1097-0010 (Electronic) 0022-5142 (Linking) |
| Abstract: | "BACKGROUND: In this work, the influence of different drying methods on the aroma composition and sensory quality of chanterelle mushrooms (Cantharellus cibarius Fr.) was evaluated. The drying methods tested were convective drying (CD), freeze drying (FD), vacuum microwave drying (VMD) and a combination of convective pre-drying and vacuum microwave finish drying (CPD-VMFD). RESULTS: Analyses of fresh and dried chanterelle samples by HS-SPME and GC/MS and GC-FID showed the presence of 39 volatile compounds at different concentrations. The most abundant compounds in fresh chanterelle were 1-hexanol (33.4 mug per 100 g dry basis (db)), 1-octen-3-ol (80.2 mug per 100 g db) and 2-octen-1-ol (19.3 mug per 100 g db). The results showed that fresh and dried chanterelle contained very low levels of aroma compounds; however, the highest contents of volatile compounds were found in samples after (i) CD at 80 degrees C (129 mug per 100 g db), (ii) CPD-VMFD at 70 degrees C-480/240 W (136 mug per 100 g db) and (iii) CPD-VMFD at 80 degrees C-480/240 W (136 mug per 100 g db). CONCLUSION: The best dehydration methods, which resulted in high contents of volatile compounds and appropriate sensory quality, according to descriptive sensory analysis and PCA tools, were CD at 70 and 80 degrees C. Besides, these methods led to spongy dried mushrooms with high intensities of fresh, mushroom ID, with proper color and without intense shrinkage. (c) 2017 Society of Chemical Industry" |
| Keywords: | Adult Agaricales/*chemistry Female Food Preservation/*methods Freeze Drying Gas Chromatography-Mass Spectrometry Humans Male Middle Aged Odorants/analysis Taste Vegetables/*chemistry Volatile Organic Compounds/*chemistry Young Adult 1-hexanol descriptive; |
| Notes: | "MedlinePolitowicz, Joanna Lech, Krzysztof Sanchez-Rodriguez, Lucia Szumny, Antoni Carbonell-Barrachina, Angel A eng Evaluation Study England 2017/05/04 J Sci Food Agric. 2017 Dec; 97(15):5223-5232. doi: 10.1002/jsfa.8406. Epub 2017 Jun 27" |
