| Title: | Volatile composition and sensory profile of shiitake mushrooms as affected by drying method |
| Author(s): | Politowicz J; Lech K; Lipan L; Figiel 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 (EPSO), Universidad Miguel Hernandez de Elche (UMH), Orihuela, Alicante, Spain" |
| ISSN/ISBN: | 1097-0010 (Electronic) 0022-5142 (Linking) |
| Abstract: | "BACKGROUND: One of the best preservation method for long-term storage is drying. In this work, the influence of different drying methods on aroma and sensory profile of shiitake mushroom 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: The volatile composition of fresh and dried shiitake mushrooms was analysed by SPME, GC-MS and GC-FID, and showed the presence of 71 volatile compounds, most of them present in all dried samples but with quantitative variation. The major volatile compounds in fresh shiitake were 1-octen-3-ol (20.2%), 2-octanone (20.7%), 1,2,4-trithiolane (9.8%), and 1,2,3,5,6-pentathiepane (8.2%). Drying of shiitake mushrooms caused significant losses of C8 compounds and cyclic sulfur compounds, such as 1,2,4-trithiolane (V31) and 1,2,4,5-tetrathiane (V57). Samples dried at CD 80 degrees C implied a relative short drying time (120 min), had the highest contents of total volatiles (1594 mug 100 g(-1) ) and cyclic sulfur compounds (e.g. V57 126 mug 100 g(-1) ), and the highest intensity of most of the key positive sensory attributes, such as inner colour (7.0), fresh shiitake flavour (6.7), and sponginess (6.2). CONCLUSION: The best dehydration methods, resulting in the highest total concentrations of volatile compounds and high intensity of key sensory attributes were FD (if vacuum and liquid nitrogen facilities are available) and CD at 80 degrees C (for companies with vacuum and liquid nitrogen facilities). (c) 2017 Society of Chemical Industry" |
| Keywords: | Desiccation Flavoring Agents/*chemistry Food Preservation/*methods Gas Chromatography-Mass Spectrometry Humans Odorants/analysis Shiitake Mushrooms/*chemistry Taste Volatile Organic Compounds/*chemistry Lentinula edodes convective drying descriptive senso; |
| Notes: | "MedlinePolitowicz, Joanna Lech, Krzysztof Lipan, Leontina Figiel, Adam Carbonell-Barrachina, Angel A eng England 2017/08/13 J Sci Food Agric. 2018 Mar; 98(4):1511-1521. doi: 10.1002/jsfa.8622. Epub 2017 Oct 4" |
