Quality characteristics and non-volatile taste formation mechanism of Lentinula edodes during hot air drying.

Desiccation / methods Shiitake Mushrooms / chemistry Taste
Equivalent umami concentration Hot air drying Lentinula edodes Taste activity value Taste substances

Journal

Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639

Informations de publication

Date de publication:
01 Nov 2022
Historique:
received: 24 01 2022
revised: 25 05 2022
accepted: 31 05 2022
pubmed: 7 6 2022
medline: 25 6 2022
entrez: 6 6 2022
Statut: ppublish

Résumé

In this paper, the changes of non-volatile taste substances and the formation mechanism of taste quality of Lentinula edodes during hot air drying at 50 °C were studied. The results showed that with the increase of drying time, the moisture content gradually decreased, volume shrinkage, color deepening, chewiness and viscosity first increased and then decreased. After drying for 8 h, when the moisture content reached 28.68%, the appearance, taste and the overall quality of L.edodes were better. After 12 h drying, the content of free amino acids and organic acids increased significantly, while the content of 5'-nucleotide and soluble sugar decreased significantly, and the EUC value was higher. Succinic acid has the highest TAV value, which contributes the most to the taste of dried L.edodes products. Comprehensive quality analysis of drying process and the guidance for rehydration of dried L.edodes were also predicted.

Identifiants

DOI: 10.1016/j.foodchem.2022.133378 PMID: 35667179
pubmed: 35667179
pii: S0308-8146(22)01340-1
doi: 10.1016/j.foodchem.2022.133378
pii:
doi:

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

133378

Informations de copyright

Copyright © 2022 Elsevier Ltd. All rights reserved.

Auteurs

Xinmeng Wen (X)

Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, the People's Republic of China, 1000 Jinqi Road, Shanghai 201403, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, College of Food Science and Engineering, Hainan University, Haikou 570228, China.

Wen Li (W)

Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, the People's Republic of China, 1000 Jinqi Road, Shanghai 201403, China. Electronic address: liwen3848@126.com.

Wu Li (W)

School of Biotechnology and Health Sciences, Wuyi University, Jiangmen 529020, China.

Wanchao Chen (W)

Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, the People's Republic of China, 1000 Jinqi Road, Shanghai 201403, China.

Zhong Zhang (Z)

Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, the People's Republic of China, 1000 Jinqi Road, Shanghai 201403, China.

Di Wu (D)

Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, the People's Republic of China, 1000 Jinqi Road, Shanghai 201403, China.

Yan Yang (Y)

Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, the People's Republic of China, 1000 Jinqi Road, Shanghai 201403, China. Electronic address: yangyan@saas.sh.cn.

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Classifications MeSH

questionsmedicales.fr › Phénomènes chimiques › Dessiccation › Quality characteristics and non-volatile taste...
questionsmedicales.fr › Eucaryotes › Champignons › Basidiomycota › Agaricales › Lentinula › Champignons shiitake › Quality characteristics and non-volatile taste...
questionsmedicales.fr › Phénomènes physiologiques de l'appareil locomoteur et du système nerveux › Phénomènes physiologiques du système nerveux › Sensation › Goût › Quality characteristics and non-volatile taste...