Analysis of volatile compounds in <i>L. edodes</i> blanched by hot water and microwave

Li, Biao; Kimatu, Benard Muinde; ChengJie, Li; Pei, Fei; Hu, Qiuhui; Zhao, Liyan

doi:10.1111/ijfs.13442

Cited by 19 publications

(10 citation statements)

References 39 publications

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“…These results clearly indicate that the VMD technique is suitable for producing dried tomato products with good taste in final cooking products. The volatile compounds in processed food affect their flavor characteristics (Li et al, ). Further studies of the effects of the volatile compounds in VMD dried tomatoes on the flavor characteristics of the sample will be needed.…”

Section: Resultsmentioning

confidence: 99%

“…Thus, we calculated the ratio of sugar content to acidity for each of the tomato sauces to evaluate the relationship between the sensory evaluations and the sugar/acidity ratio. in processed food affect their flavor characteristics (Li et al, 2017). Further studies of the effects of the volatile compounds in VMD dried tomatoes on the flavor characteristics of the sample will be needed.…”

Section: Fig Urementioning

confidence: 99%

See 1 more Smart Citation

Applicability of vacuum-microwave drying for tomato fruit based on evaluations of energy cost, color, functional components, and sensory qualities

Orikasa

Shoji

Sugawara

et al. 2018

J Food Process Preserv

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We applied vacuum‐microwave drying (VMD) to tomatoes and compared the fruit drying rates, quality, and taste with those of tomatoes dried using two conventional techniques, that is, microwave drying (MD) and hot air drying (HAD). VMD has the potential to reduce the energy cost of the drying process. The VMD samples were considerably lighter in color than the samples dried using MD and HAD. Moreover, the VMD samples were preferable in terms of taste compared with the MD and HAD samples. Collectively, the results of this multicriteria evaluation revealed that VMD is a more suitable and useful method than MD and HAD for obtaining high‐quality dried tomatoes. Practical applications Tomato fruits have short shelf lives that limit their commercialization as fresh products and increase postharvest losses. Dehydration is considered as an alternative for developing tomato fruit products with added value. VMD is an innovative and low energy‐consuming drying process that can be used to obtain high‐quality dried products. As per the results of this study, VMD is currently the most suitable and environmentally friendly drying process for tomatoes and it results in nutritious and appropriately colored and flavored dried tomatoes.

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Section: Resultsmentioning

confidence: 99%

Section: Fig Urementioning

confidence: 99%

Applicability of vacuum-microwave drying for tomato fruit based on evaluations of energy cost, color, functional components, and sensory qualities

Orikasa

Shoji

Sugawara

et al. 2018

J Food Process Preserv

View full text Add to dashboard Cite

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“…However, to the authors' knowledge, little work has been undertaken regarding substitution of semolina with mushroom powders to produce pasta like products Generally, mushroom powder is a rich source of protein and dietary fibre compared with semolina and while mushrooms may contain more fat than semolina 75% of this is in the form of polyunsaturated fatty acids (Bach, Helm, Bellettini, Maciel, & Haminiuk, 2017;Ni, Xu, Bu, & Ying, 2017, Rašeta et al, 2016. Additionally, mushrooms contain bioactive components that have been reported to be effective antioxidants, especially the phenolic compounds and polysaccharides (Cheung, 2008,Bach et al, 2017Li et al, 2017;Wu, Chen, Wang, & Shyu, 2017). products.…”

Section: Introductionmentioning

confidence: 99%

Addition of mushroom powder to pasta enhances the antioxidant content and modulates the predictive glycaemic response of pasta

et al. 2018

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This study reports the effects of addition of mushroom powder on the nutritional properties, predictive in vitro glycaemic response and antioxidant potential of durum wheat pasta. Addition of the mushroom powder enriched the pasta as a source of protein, and soluble and insoluble dietary fibre compared with durum wheat semolina. Incorporation of mushroom powder significantly decreased the extent of starch degradation and the area under the curve (AUC) of reducing sugars released during digestion, while the total phenolic content and antioxidant capacities of samples increased. A mutual inhibition system between the degree of starch gelatinisation and antioxidant capacity of the pasta samples was observed. These results suggest that mushroom powder could be incorporated into fresh semolina pasta, conferring healthier characteristics, namely lowering the potential glycaemic response and improving antioxidant capacity of the pasta.

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“…Latorre, Escalada Plá, Rojas, and Gerschenson () investigated the effect of HWB and MWB on cell wall characteristics of red beet root and concluded that processing at constant 350 W with simultaneous soaking in water would be a useful alternative to traditional blanching at 90°C. Li et al () have studied L. edodes treated with HWB and MWB and found that HWB removed more aroma components compared to the MWB. However, the effects of these two blanching methods on sensory properties are still unclear.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of hot water and microwave blanching on qualities and sensory characteristics of water dropwort (Oenanthe javanicaDC.)

Tang

Sun

Zhang

et al. 2019

J Food Process Preserv

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In the present study, water dropwort was comparatively treated in hot water blanching (HWB) and microwave blanching (MWB). The changes in polyphenol oxidase (PPO), weight loss, phytochemicals, color, firmness, flavor, and sensory evaluation were investigated. The sensory preference was predicted via artificial neural network (ANN) model. Results showed that high heating intensity inactivated PPO activity, enhanced lightness and greenness, but caused damage to the texture both in HWB and MWB. Moreover, MWB yielded lower weight loss and retained higher contents of ascorbic acid, soluble proteins, sugars, flavonoids, and total polyphenols than HWB. However, E‐nose and E‐tongue analysis indicated that HWB was more conducive for reducing undesired flavor. Importantly, ANN model suggested that the color and taste were the remarkable factors influencing sensory preference. Overall, blanching at 600 W for 1 min was predicted as the preferable condition for meeting sensory acceptability, and MWB could be a good alternative to HWB. Practical applications Blanching is usually considered as a suitable pretreatment to inactivate enzymes of the fruits and vegetables. Microwave blanching has gained significant momentum due to its capability of providing rapid and volumetric heating. The results of this study provide substantial information for comparing the effects of HWB and MWB on the qualities and sensory properties of water dropwort. Moreover, highlighting sensory analysis might be of importance to obtain insight into consumer attitudes toward products. Furthermore, artificial neural network model is served for comparing the influence of HWB and MWB on the sensory preference, which would be more valuable to control the food quality and satisfy the sensory requirements in actual production.

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Analysis of volatile compounds in L. edodes blanched by hot water and microwave

Cited by 19 publications

References 39 publications

Applicability of vacuum-microwave drying for tomato fruit based on evaluations of energy cost, color, functional components, and sensory qualities

Applicability of vacuum-microwave drying for tomato fruit based on evaluations of energy cost, color, functional components, and sensory qualities

Addition of mushroom powder to pasta enhances the antioxidant content and modulates the predictive glycaemic response of pasta

Evaluation of hot water and microwave blanching on qualities and sensory characteristics of water dropwort (Oenanthe javanicaDC.)

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