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J Food Biochem

Title:		Identification and characterization of volatile compounds in Lentinula edodes during vacuum freeze-drying
Author(s):		Lu X; Hou H; Fang D; Hu Q; Chen J; Zhao L;
Address:		"College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China. College of Food, Shihezi University, Shihezi, China"
Journal Title:		J Food Biochem
Year:		2022
Volume:		20210604
Issue:		6
Page Number:		e13814 -
DOI:		10.1111/jfbc.13814
ISSN/ISBN:		1745-4514 (Electronic) 0145-8884 (Linking)
Abstract:		"In this study, modified headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) and electronic nose (E-nose) were utilized to investigate the dynamic aroma changes of Lentinula edodes (L. edodes) at different stages of vacuum freeze drying (VFD). The extraction efficiency of volatile compounds from vacuum freeze-dried L. edodes was improved by optimizing five parameters of the HS-SPME. A total of 50 volatiles were identified in L. edodes from different VFD stages by GC-MS. Alcohols, aldehydes, and volatile sulfur-containing compounds (VSCs) were the main flavor constituents of fresh L. edodes, frozen L. edodes, and secondary dried L. edodes. Aldehydes, ketones, and VSCs were the main aroma groups in L. edodes after primary drying. There were 20 volatiles as key odorants with the odor activity values greater than 1, in which esters appeared only before secondary drying of L. edodes. These findings could contribute to a comprehensive insight into the formation mechanism of flavor in the VFD process of L. edodes. PRACTICAL APPLICATIONS: Lentinula edodes is the second most widely cultivated edible fungus worldwide. It is considered a valuable health food not just because of its abundance of nutrients but also because of its delicious taste. This study investigated the regularity regarding the changes of volatile compounds in L. edodes during vacuum freeze drying. The results of the present study offer valuable knowledge for the formation mechanism of volatile substances in the drying process of L. edodes, which can be beneficial to promote the development and utilization of flavor substances in L. edodes"
Keywords:		Aldehydes Freeze Drying *Shiitake Mushrooms Vacuum *Volatile Organic Compounds/chemistry Lentinula edodes electronic nose (E-nose) gas chromatography-mass spectrometry (GC-MS) headspace solid-phase microextraction (HS-SPME) vacuum freeze drying (VFD) vola;
Notes:		"MedlineLu, Xiaoshuo Hou, Hui Fang, Donglu Hu, Qiuhui Chen, Jiluan Zhao, Liyan eng 31871762/National Natural Science Foundation of China/ PAPD/Priority Academic Program Development of Jiangsu Higher Education Institutions/ Research Support, Non-U.S. Gov't 2021/06/06 J Food Biochem. 2022 Jun; 46(6):e13814. doi: 10.1111/jfbc.13814. Epub 2021 Jun 4"