Effects of Drying Process on the Volatile and Non-Volatile Flavor Compounds of <i>Lentinula edodes</i>

In this study, fresh <i>Lentinula edodes</i> was dehydrated using freeze-drying (FD), hot-air drying (HAD), and natural drying (ND), and the volatile and non-volatile flavor compounds were analyzed. The drying process changed the contents of eight-carbon compounds and resulted in a weake...

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Autores principales:	Lijia Zhang, Xiaobo Dong, Xi Feng, Salam A. Ibrahim, Wen Huang, Ying Liu
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	<i>Lentinula edodes</i> drying methods volatile compounds non-volatile compounds sulfur compounds free amino acids Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/02234ee701ed4ce8b18ac49b22206b69
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id	oai:doaj.org-article:02234ee701ed4ce8b18ac49b22206b69
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spelling	oai:doaj.org-article:02234ee701ed4ce8b18ac49b22206b692021-11-25T17:36:13ZEffects of Drying Process on the Volatile and Non-Volatile Flavor Compounds of <i>Lentinula edodes</i>10.3390/foods101128362304-8158https://doaj.org/article/02234ee701ed4ce8b18ac49b22206b692021-11-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2836https://doaj.org/toc/2304-8158In this study, fresh <i>Lentinula edodes</i> was dehydrated using freeze-drying (FD), hot-air drying (HAD), and natural drying (ND), and the volatile and non-volatile flavor compounds were analyzed. The drying process changed the contents of eight-carbon compounds and resulted in a weaker “mushroom flavor” for dried <i>L. edodes</i>. HAD mushrooms had higher levels of cyclic sulfur compounds (56.55 μg/g) and showed a stronger typical shiitake mushroom aroma than those of fresh (7.24 μg/g), ND (0.04 μg/g), and FD mushrooms (3.90 μg/g). The levels of 5′-nucleotide increased, whereas the levels of organic acids and free amino acids decreased after the drying process. The dried <i>L. edodes</i> treated with FD had the lowest levels of total free amino acids (29.13 mg/g). However, it had the highest levels of umami taste amino acids (3.97 mg/g), bitter taste amino acids (6.28 mg/g) and equivalent umami concentration (EUC) value (29.88 g monosodium glutamate (MSG) per 100 g). The results indicated that FD was an effective drying method to produce umami flavor in dried mushrooms. Meanwhile, HAD can be used to produce a typical shiitake mushroom aroma. Our results provide a theoretical basis to manufacture <i>L. edodes</i> products with a desirable flavor for daily cuisine or in a processed form.Lijia ZhangXiaobo DongXi FengSalam A. IbrahimWen HuangYing LiuMDPI AGarticle<i>Lentinula edodes</i>drying methodsvolatile compoundsnon-volatile compoundssulfur compoundsfree amino acidsChemical technologyTP1-1185ENFoods, Vol 10, Iss 2836, p 2836 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	<i>Lentinula edodes</i> drying methods volatile compounds non-volatile compounds sulfur compounds free amino acids Chemical technology TP1-1185
spellingShingle	<i>Lentinula edodes</i> drying methods volatile compounds non-volatile compounds sulfur compounds free amino acids Chemical technology TP1-1185 Lijia Zhang Xiaobo Dong Xi Feng Salam A. Ibrahim Wen Huang Ying Liu Effects of Drying Process on the Volatile and Non-Volatile Flavor Compounds of <i>Lentinula edodes</i>
description	In this study, fresh <i>Lentinula edodes</i> was dehydrated using freeze-drying (FD), hot-air drying (HAD), and natural drying (ND), and the volatile and non-volatile flavor compounds were analyzed. The drying process changed the contents of eight-carbon compounds and resulted in a weaker “mushroom flavor” for dried <i>L. edodes</i>. HAD mushrooms had higher levels of cyclic sulfur compounds (56.55 μg/g) and showed a stronger typical shiitake mushroom aroma than those of fresh (7.24 μg/g), ND (0.04 μg/g), and FD mushrooms (3.90 μg/g). The levels of 5′-nucleotide increased, whereas the levels of organic acids and free amino acids decreased after the drying process. The dried <i>L. edodes</i> treated with FD had the lowest levels of total free amino acids (29.13 mg/g). However, it had the highest levels of umami taste amino acids (3.97 mg/g), bitter taste amino acids (6.28 mg/g) and equivalent umami concentration (EUC) value (29.88 g monosodium glutamate (MSG) per 100 g). The results indicated that FD was an effective drying method to produce umami flavor in dried mushrooms. Meanwhile, HAD can be used to produce a typical shiitake mushroom aroma. Our results provide a theoretical basis to manufacture <i>L. edodes</i> products with a desirable flavor for daily cuisine or in a processed form.
format	article
author	Lijia Zhang Xiaobo Dong Xi Feng Salam A. Ibrahim Wen Huang Ying Liu
author_facet	Lijia Zhang Xiaobo Dong Xi Feng Salam A. Ibrahim Wen Huang Ying Liu
author_sort	Lijia Zhang
title	Effects of Drying Process on the Volatile and Non-Volatile Flavor Compounds of <i>Lentinula edodes</i>
title_short	Effects of Drying Process on the Volatile and Non-Volatile Flavor Compounds of <i>Lentinula edodes</i>
title_full	Effects of Drying Process on the Volatile and Non-Volatile Flavor Compounds of <i>Lentinula edodes</i>
title_fullStr	Effects of Drying Process on the Volatile and Non-Volatile Flavor Compounds of <i>Lentinula edodes</i>
title_full_unstemmed	Effects of Drying Process on the Volatile and Non-Volatile Flavor Compounds of <i>Lentinula edodes</i>
title_sort	effects of drying process on the volatile and non-volatile flavor compounds of <i>lentinula edodes</i>
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/02234ee701ed4ce8b18ac49b22206b69
work_keys_str_mv	AT lijiazhang effectsofdryingprocessonthevolatileandnonvolatileflavorcompoundsofilentinulaedodesi AT xiaobodong effectsofdryingprocessonthevolatileandnonvolatileflavorcompoundsofilentinulaedodesi AT xifeng effectsofdryingprocessonthevolatileandnonvolatileflavorcompoundsofilentinulaedodesi AT salamaibrahim effectsofdryingprocessonthevolatileandnonvolatileflavorcompoundsofilentinulaedodesi AT wenhuang effectsofdryingprocessonthevolatileandnonvolatileflavorcompoundsofilentinulaedodesi AT yingliu effectsofdryingprocessonthevolatileandnonvolatileflavorcompoundsofilentinulaedodesi
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Effects of Drying Process on the Volatile and Non-Volatile Flavor Compounds of <i>Lentinula edodes</i>

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