The dynamic changes in product attributes of shiitake mushroom pilei and stipes during dehydration by hot air drying

Abstract

Shiitake mushrooms (Lentinus edodes) are a kind of basidiomycete and usually grown on fallen broadleaf trees (Hibbett & Donoghue, 1996;Liu et al., 2005). They are one of the most important traditional delicacies in Asia and the second most cultivated edible mushrooms in the world (Li et al., 2017;Parentelli et al., 2007). Shiitake mushrooms contain proteins, essential amino acids, carbohydrates,

The Aroma Fingerprints and Discrimination Analysis of Shiitake Mushrooms from Three Different Drying Conditions by GC-IMS, GC-MS and DSA

“…This illustrated that sample A and C were similar, compared with sample B. As shown by loading plots, ethyl acetate and dimethyl trisulfide was in close relationship with sample C. This may be due to the fact that drying contributed to the formation of dimethyl trisulfide [ 15 , 16 ]. Additionally, 3-methy-1-butanol was close to sample A and hexanal was connected with sample B.…”

“…It might be due to the fact that the different drying extent between sample B and sample A and C led to different reactions and a differential reaction process. Chen et al [ 16 ] has reported that volatile compounds in shiitake mushrooms changed significantly when drying progress approached to the constant weight. The volatile fingerprints obtained by GC-IMS revealed that samples with different drying degree were different and drying degree exerted more influence on the volatile flavor quality than the drying rate.…”

“…There were only three C8 compounds, including 1-octene-3-ol, 3-octanone and phenylethyl alcohol, which were identified in the three samples by GC-MS analysis. It was due to the fact that the drying process caused the oxidation and decomposition of C8 compounds [ 16 , 27 ]. The total content of the C8 compounds in the sample B (11.40 µg/g) was significantly higher than those in the sample A (4.52 µg/g) and sample C (3.84 µg/g) ( p < 0.05), especially 1-octene-3-ol and 3-octanone, which were reported to contribute to mushroom-like odor [ 38 ].…”

“…Additionally, Qin et al [ 15 ] studied the aroma profile of shiitake mushrooms during HAD through volatile compounds and sensory analysis. Chen, Wang, Li, Hao and Lin [ 16 ] reported that C8 compounds (including 1-octen-3-ol, 3-octanol, 2-octen-1-ol, 1-octanol, octanal, 2-octenal, and 3-octanone) showed significant decline ( p < 0.05) during the early stage of hot air drying, while the sulfur compounds (including the thioether compounds and cyclic sulfur compounds) increased during the later stage, either in pileus or stipes of shiitake mushrooms. However, few researches focused on the effects of different drying rate and drying degree on the flavor of shiitake mushrooms.…”

The Effect of Hot-Air Dried Lentinula edodes on the Quality and Oranoleptic Properties of Rolled-Dumplings

“…The Maillard reaction, a non-enzymatic browning reaction, is a chemical reaction between the carbonyl group of reducing sugars and the amino group of free amino acids that produces melanoidin, which is brown ( Murata, 2021 ). Chen et al (2021a) reported that L*, a*, b* decreased due to enzymatic browning and non-enzymatic Maillard reaction caused by HAD of L. edodes . However, the increase in a* observed with the addition of DLE is considered to have occurred because the initial redness of rolled-dumplings was lower than that of DLE.…”