Volatile composition and sensory profile of oyster mushroom as affected by drying method
Joanna Nöfer , Krzysztof Lech , Lucía Sánchez-Rodríguez , Adam Figiel , Antoni Szumny , Mateja Grubor , Ángel A. Carbonell-Barrachina
AbstractThe smell of food is one of the most important factors in assessing its quality. In this study, the influence of drying method on aroma/volatile compounds of oyster mushrooms (Pleurotus ostreatus Jacq.) was evaluated. The drying methods tested were convective drying (CD), freezedrying (FD), vacuum microwave drying (VMD), and a combination of convective predrying and VM finish drying (CPD–VMFD). The volatile compounds were extracted by solid-phase microextraction and identified by gas chromatography–mass spectrometry. The best fitting model to describe the drying kinetics of the oyster mushroom was Henderson and Pabis model. Thirty-four volatiles in fresh oyster mushrooms were identified, with 3-octanone (2,890 µg/100 g dry basis) and 3-octanol (991 µg/100 g) being the major components. The total concentration of volatiles of fresh mushroom (4,506 µg/100 g) was drastically reduced by all drying treatments, although the highest contents were found after: (i) CPD (50°C)–VMFD (480 W) (245 µg/100 g) and (ii) VMD at 480 W (143 µg/100 g). According to the sensory data, the products dried using the treatment CPD (50°C)– VMFD (480 W) were those closer to the fresh mushrooms.
|Journal series||Drying Technology, ISSN 0737-3937, (A 35 pkt)|
|Publication size in sheets||0.55|
|Keywords in English||descriptive sensory analysis; hot air-drying; mushroom drying; pleurotus ostreatus; vacuum microwave drying|
|Internal identifier||65185; PX-5ab25b29d5de7b46aed53cda; PX-5ab25d7dd5de7b46aed53cf2|
|Score||= 35.0, 28-05-2021, ArticleFromJournal|
|Publication indicators||= 18; = 8; : 2018 = 1.107; : 2018 = 2.307 (2) - 2018=2.425 (5)|
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