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International Journal of Food Properties Volume 22, 2019 - Issue 1
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Original Article

Comparative analysis of taste compounds in shiitake mushrooms processed by hot-air drying and freeze drying

Xiao YangBeijing Laboratory for Food Quality and Safety, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, BeijingChinaView further author information
,
Yuyu ZhangBeijing Laboratory for Food Quality and Safety, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, BeijingChinaCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0003-3095-3083View further author information
ORCID Icon,
Yan KongBeijing Laboratory for Food Quality and Safety, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, BeijingChinaView further author information
,
Jing ZhaoBeijing Laboratory for Food Quality and Safety, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, BeijingChinaView further author information
,
Ying SunBeijing Laboratory for Food Quality and Safety, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, BeijingChinaView further author information
&
Mingquan HuangBeijing Laboratory for Food Quality and Safety, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, BeijingChinaView further author information
Pages 1100-1111 | Received 31 Jan 2019, Accepted 02 Jun 2019, Published online: 17 Jun 2019

Figures & data

Figure 1. Slices of shiitake mushrooms, a. Slices of fresh shiitake mushrooms; b. Slices of 50oC hot-air-dried shiitake mushrooms; c. Slices of 60oC hot-air-dried shiitake mushrooms; d. Slices of 70oC hot-air-dried shiitake mushrooms; e. Slices of freeze-dried shiitake mushrooms

Figure 1. Slices of shiitake mushrooms, a. Slices of fresh shiitake mushrooms; b. Slices of 50oC hot-air-dried shiitake mushrooms; c. Slices of 60oC hot-air-dried shiitake mushrooms; d. Slices of 70oC hot-air-dried shiitake mushrooms; e. Slices of freeze-dried shiitake mushrooms

Table 1. The moisture content, browning index, and pH of shiitake mushroom samples

Table 2. Contents of amino acid, organic acid, and nucleotide, EUC in shiitake mushroom samples

Figure 2. The LC spectrogram of (A) amino acids at 440 nm, (B) amino acids at 570 nm (C) organic acids, and (D) 5′-nucleotides for shiitake mushroom samples and standard solution

Figure 2. The LC spectrogram of (A) amino acids at 440 nm, (B) amino acids at 570 nm (C) organic acids, and (D) 5′-nucleotides for shiitake mushroom samples and standard solution

Figure 3. The scanning electron microscope (SEM) micrographs for (A) 50°C hot-air dried shiitake, (B) 60°C hot-air dried shiitake, (C) 70°C hot-air dried shiitake, and (D) freeze-dried shiitake

Figure 3. The scanning electron microscope (SEM) micrographs for (A) 50°C hot-air dried shiitake, (B) 60°C hot-air dried shiitake, (C) 70°C hot-air dried shiitake, and (D) freeze-dried shiitake

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