Volatile composition and sensory profile of oyster mushroom as affected by drying method

Politowicz, Joanna; Lech, Krzysztof; Sánchez‐Rodríguez, Lucía; Figiel, Adam; Szumny, Antoni; Grubor, Mateja

doi:10.1080/07373937.2016.1274903

Cited by 40 publications

(24 citation statements)

References 50 publications

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“…During CPD treatment, lower M values of samples intended for VMFD results from evaporation of large amount of water during CPD and the reduction of the activity of polar water molecules within the sample . The same tendency was found in oyster samples …”

Section: Resultssupporting

confidence: 60%

“…For instance, it was previously found, that in some plants the partially dried layers of the material could be helpful in retaining the flavour compounds by sorption or locking . This statement was valid in the case of oyster mushrooms; however, Calin‐Sanchez et al . reported in thyme that FD, contrary to VMD, provided dried products with lower total concentration of volatiles …”

Section: Resultsmentioning

confidence: 97%

“…The panel is specialised in descriptive sensory analysis of vegetables and fruits and its selection and training was conducted following ISO standard 8586‐1 . In addition, this panel has a wide expertise in research on the drying effects of different products, such as rosemary, marjoram, sweet basil, pomegranate, oyster mushroom and chanterelle …”

Section: Methodsmentioning

confidence: 99%

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Volatile composition and sensory profile of shiitake mushrooms as affected by drying method

et al. 2017

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Section: Resultssupporting

confidence: 60%

Section: Resultsmentioning

confidence: 97%

Section: Methodsmentioning

confidence: 99%

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Volatile composition and sensory profile of shiitake mushrooms as affected by drying method

et al. 2017

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“…Drying methods (convective drying, freeze-drying, vacuum microwave drying and a combination of convective predrying and vacuum microwave finish drying) were tested in order to evaluate their influence on the sensory profile and implicitly on the quality of the oyster mushrooms (Pleurotus ostreatus Jacq.) [62]. The total concentration of aroma/volatiles compounds of fresh mushroom was reduced significantly by all drying treatments.…”

Section: Agaricus Bisporusmentioning

confidence: 84%

Correlation between Enzymatic and Non-Enzymatic Antioxidants in Several Edible Mushrooms Species

Rădulescu¹,

Buruleanu²,

Georgescu³

et al. 2019

Food Engineering

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Characterization of several wild growing and cultivated mushrooms from geographical area of Dambovita County, Romania, in terms of enzymatic and non-enzymatic antioxidants, through a chemometrics approach, was the aim of this study. Related to the authors' previous studies, the novelty of this paper consists in deepening research toward the complete characterization of the regional mushroom species through emphasizing their potential as food resources. In the context in which species showed their content in biological active compounds, future practical applications in the area of functional food will be developed by integrating the data concerning their lack of the toxicity and nutritional value too. Lack of data focused on the characterization of mushroom species investigated in the paper supports the significance of this research. The statistical analysis of data highlights the relationship between compounds showing antioxidant activity of autochthonous mushrooms (both cap and stipe).

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“…At the present time, thanks to the fact that the importance of mushrooms for the human nutrition and health has come to be understood, there has been an increase in the interest in fungiculture (Politowicz et al, 2018). Pleurotus ostreatus (the oyster mushroom) is the second most cultivated mushroom after Agaricus bisporus; and it, besides its economic and ecological value, has medical aspects too (Usami et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Effect of drying temperature on color and desorption characteristics of oyster mushroom

Demiray

2020

Food Sci. Technol

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Dyster mushroom (Pleurotus ostreatus) slices were dried in a hot air dryer at three temperatures (45, 55 and 65 °C). The sorption isotherm of dried samples in the water activity (a w) range of 0.556-0.970 was also determined at three temperature levels. Moisture desorption isotherms were obtained from changes in water activities of oyster mushroom slices during drying, and the fitness of GAB, BET, Dswin, Henderson and Halsey isotherm equations to sorption data was calculated. The effect of temperature on color change kinetics of oyster mushroom slices was also investigated during drying. GAB model was the best equation for the prediction of the desorption moisture content of samples. Mathematical modeling of color change kinetics indicated that both zero and first order kinetic models were adequate to describe the browning index (BO) value; however, total color change (ΔE) followed zero-order kinetics. The values of the reaction rate constant, found after the drying at 45, 55 and 65 °C, of the ΔE value were respectively 0.058, 0.065 and 0.089.

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Volatile composition and sensory profile of oyster mushroom as affected by drying method

Cited by 40 publications

References 50 publications

Volatile composition and sensory profile of shiitake mushrooms as affected by drying method

Volatile composition and sensory profile of shiitake mushrooms as affected by drying method

Correlation between Enzymatic and Non-Enzymatic Antioxidants in Several Edible Mushrooms Species

Effect of drying temperature on color and desorption characteristics of oyster mushroom

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