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

References

• Jiang, T.; Luo, Z.; Ying, T. Fumigation with Essential Oils Improves Sensory Quality and Enhanced Antioxidant Ability of Shiitake Mushroom (Lentinus Edodes). Food Chem. 2015, 172, 692–698. DOI: 10.1016/j.foodchem.2014.09.130.
   PubMed Web of Science ®Google Scholar
• Turło, J.; Gutkowska, B.; Herold, F.; Krzyczkowski, W.; Błażewicz, A.; Kocjan, R. Optimizing Vitamin B12 Biosynthesis by Mycelial Cultures of Lentinula Edodes (Berk.) Pegl. Enzyme Microb. Technol. 2008, 43, 369–374. DOI: 10.1016/j.enzmictec.2008.05.005.
   Web of Science ®Google Scholar
• Ampere, A.; Delhaes, L.; Soots, J.; Bart, F.; Wallaert, B. Hypersensitivity Pneumonitis Induced by Shiitake Mushroom Spores. Med. Mycol. 2012, 50, 654–657. DOI: 10.3109/13693786.2012.658091.
   PubMed Web of Science ®Google Scholar
• Giri, S. K.; Prasad, S. Drying Kinetics and Rehydration Characteristics of Microwave-Vacuum and Convective Hot-Air Dried Mushrooms. J. Food Eng. 2007, 78, 512–521. DOI: 10.1016/j.jfoodeng.2005.10.021.
   Web of Science ®Google Scholar
• Garcíasegovia, P.; Andrésbello, A.; Martinezmonzo, J. Rehydration of Air-Dried Shiitake Mushroom (Lentinus Edodes) Caps: Comparison of Conventional and Vacuum Water Immersion Processes. LWT - Food Sci. Technol. 2011, 44, 480–488. DOI: 10.1016/j.lwt.2010.08.010.
   Web of Science ®Google Scholar
• Tian, Y.; Zhao, Y.; Huang, J.; Zeng, H.; Zheng, B. Effects of Different Drying Methods on the Product Quality and Volatile Compounds of Whole Shiitake Mushrooms. Food Chem. 2016, 197, 714–722. DOI: 10.1016/j.foodchem.2015.11.029.
   PubMed Web of Science ®Google Scholar
• Nep, E. I.; Conway, B. R. Physicochemical Characterization of Grewia Polysaccharide Gum: Effect of Drying Method. Carbohyd. Polym.. 2011, 84, 446–453. DOI: 10.1016/j.carbpol.2010.12.005.
   Web of Science ®Google Scholar
• Kotwaliwale, N.; Bakane, P.; Verma, A. Changes in Textural and Optical Properties of Oyster Mushroom during Hot Air Drying. J. Food Eng. 2007, 78, 1207–1211. DOI: 10.1016/j.jfoodeng.2005.12.033.
   Web of Science ®Google Scholar
• Ma, L.; Chen, H.; Zhu, W.; Wang, Z. Effect of Different Drying Methods on Physicochemical Properties and Antioxidant Activities of Polysaccharides Extracted from Mushroom Inonotus Obliquus. Food Res. Int. 2013, 50, 633–640. DOI: 10.1016/j.foodres.2011.05.005.
   Web of Science ®Google Scholar
• Wang, H.; Zhang, M.; Adhikari, B. Drying of Shiitake Mushroom by Combining Freeze-Drying and Mid-Infrared Radiation. Food Biopro. Proc. 2015, 94, 507–517. DOI: 10.1016/j.fbp.2014.07.008.
   Web of Science ®Google Scholar
• Cui, Z. W.; Li, C. Y.; Song, C. F.; Song, Y. Combined Microwave–Vacuum and Freeze Drying of Carrot and Apple Chips. Drying Technol. 2008, 26, 1517–1523. DOI: 10.1080/07373930802463960.
   Web of Science ®Google Scholar
• Huang, L. L.; Zhang, M.; Mujumdar, A. S.; Lim, R. X. Comparison of Four Drying Methods for Re-Structured Mixed Potato with Apple Chips. J. Food Eng. 2011, 103, 279–284. DOI: 10.1016/j.jfoodeng.2010.10.025.
   Web of Science ®Google Scholar
• Xu, W.; Song, C.; Li, Z.; Song, F.; Hu, S.; Li, J.; Zhu, Z.; Vijaya Raghavan, G. S. Temperature Gradient Control during Microwave Combined with Hot Air Drying. Biosyst. Eng. 2018, 169, 175–187. DOI: 10.1016/j.biosystemseng.2018.02.013.
   Web of Science ®Google Scholar
• Wang, Q.; Li, S.; Han, X.; Ni, Y.; Zhao, D.; Hao, J. Quality Evaluation and Drying Kinetics of Shitake Mushrooms Dried by Hot Air, Infrared and Intermittent Microwave–Assisted Drying Methods. LWT - Food Sci. Technol. 2019, 107, 236–242. DOI: 10.1016/j.lwt.2019.03.020.
   Web of Science ®Google Scholar
• Hiraide, M.; Miyazaki, Y.; Shibata, Y. The Smell and Odorous Components of Dried Shiitake Mushroom, Lentinula Edodes I: Relationship between Sensory Evaluations and Amounts of Odorous Components. J. Wood Sci. 2004, 50, 358–364. DOI: 10.1007/s10086-003-0568-0.
   Web of Science ®Google Scholar
• Cho, I. H.; Choi, H. K.; Kim, Y. S. Comparison of Umami-Taste Active Components in the Pileus and Stipe of Pine-Mushrooms (Tricholoma Matsutake Sing.) Of Different Grades. Food Chem. 2010, 118, 804–807. DOI: 10.1016/j.foodchem.2009.05.084.
   Web of Science ®Google Scholar
• Phat, C.; Moon, B.; Lee, C. Evaluation of Umami Taste in Mushroom Extracts by Chemical Analysis, Sensory Evaluation, and an Electronic Tongue System. Food Chem. 2016, 192, 1068–1077. DOI: 10.1016/j.foodchem.2015.07.113.
   PubMed Web of Science ®Google Scholar
• Poojary, M. M.; Orlien, V.; Passamonti, P.; Olsen, K. Enzyme-Assisted Extraction Enhancing the Umami Taste Amino Acids Recovery from Several Cultivated Mushrooms. Food Chem. 2017, 234, 236–244. DOI: 10.1016/j.foodchem.2017.04.157.
   PubMed Web of Science ®Google Scholar
• Mau, J. L.;. The Umami Taste of Edible and Medicinal Mushrooms. Int. J. Med. Mushrooms. 2005, 7, 119–126. DOI: 10.1615/IntJMedMushr.v7.i12.120.
   Google Scholar
• Tsai, S. Y.; Wu, T. P.; Huang, S. J.; Mau, J. L. Nonvolatile Taste Components of Agaricus Bisporus Harvested at Different Stages of Maturity. Food Chem. 2007, 103, 1457–1464. DOI: 10.1016/j.foodchem.2006.10.073.
   Web of Science ®Google Scholar
• Tian, Y.; Zhang, Y.; Zeng, S.; Zheng, Y.; Chen, F.; Guo, Z.; Lin, Y.; Zheng, B. Optimization of Microwave Vacuum Drying of Lotus (Nelumbo Nucifera Gaertn.) Seeds by Response Surface Methodology. Food Sci. Tech. Int. 2012, 18, 477–488. DOI: 10.1177/1082013211433071.
   PubMed Web of Science ®Google Scholar
• Krishnan, J. G.; Padmaja, G.; Moorthy, S. N.; Suja, G.; Sajeev, M. S. Effect of Pre-Soaking Treatments on the Nutritional Profile and Browning Index of Sweet Potato and Yam Flours. Innov. Food Sci. Emerg. Technol. 2010, 11, 387–393. DOI: 10.1016/j.ifset.2010.01.010.
   Web of Science ®Google Scholar
• Li, W.; Gu, Z.; Yang, Y.; Zhou, S.; Liu, Y.; Zhang, J. Non-Volatile Taste Components of Several Cultivated Mushrooms. Food Chem. 2014, 143, 427–431. DOI: 10.1016/j.foodchem.2013.08.006.
   PubMed Web of Science ®Google Scholar
• Kong, Y.; Zhang, L. L.; Sun, Y.; Zhang, Y. Y.; Sun, B. G.; Chen, H. T. Determination of the Free Amino Acid, Organic Acid, and Nucleotide in Commercial Vinegars. J. Food Sci. 2017, 82, 1116–1123. DOI: 10.1111/1750-3841.13696.
   PubMed Web of Science ®Google Scholar
• Yamaguchi, S.; Yoshikawa, T.; Ikeda, S.; Ninomiya, T. Measurement of the Relative Taste Intensity of Some L-α-amino Acids and 5ʹ-Nucleotides. J. Food Sci. 1971, 36, 846–849. DOI: 10.1111/j.1365-2621.1971.tb15541.x.
   Web of Science ®Google Scholar
• Hot Air, R. C.;. Freeze-Drying of High-Value Foods: A Review. J. Food Eng. 2001, 49, 311–319. DOI: 10.1016/S0260-8774(00)00228-4.
   Web of Science ®Google Scholar
• Derossi, A.; De Pilli, T.; Severini, C. Application of Pulsed Vacuum Acidification for the pH Reduction of Mushrooms. LWT - Food Sci. Technol. 2013, 54, 585–591. DOI: 10.1016/j.lwt.2013.05.007.
   Web of Science ®Google Scholar
• Xu, L.; Fang, X.; Wu, W.; Chen, H.; Mu, H.; Gao, H. Effects of High-Temperature Pre-Drying on the Quality of Air-Dried Shiitake Mushrooms (Lentinula Edodes). Food Chem. 2019, 285, 406–413. DOI: 10.1016/j.foodchem.2019.01.179.
   PubMed Web of Science ®Google Scholar
• Das, I.; Alternate Microwave, A. A. Convective Hot Air Application for Rapid Mushroom Drying. J. Food Eng. 2018, 223, 208–219. DOI: 10.1016/j.jfoodeng.2017.10.018.
   Web of Science ®Google Scholar
• Kumar, A.; Singh, M.; Singh, G. Effect of Different Pretreatments on the Quality of Mushrooms during Solar Drying. J. Food Sci. Tech. 2013, 50, 165–170. DOI: 10.1007/s13197-011-0320-5.
   PubMed Web of Science ®Google Scholar
• Dutta, B.; Raghavan, G. S. V.; Dev, S. R. S.; Liplap, P.; Murugesan, R.; Anekella, K.; Kaushal, T. A Comparative Study on the Effects of Microwave and High Electric Field Pretreatments on Drying Kinetics and Quality of Mushrooms. Dry. Technol. 2012, 30, 891–897. DOI: 10.1080/07373937.2012.678957.
   Web of Science ®Google Scholar
• Park, J. N.; Fukumoto, Y.; Fujita, E.; Tanaka, T.; Washio, T.; Otsuka, S.; Shimizu, T.; Watanabe, K.; Abe, H. Chemical Composition of Fish Sauces Produced in Southeast and East Asian Countries. J. Food Compos. Anal.. 2001, 14, 113–125. DOI: 10.1006/jfca.2000.0963.
   Web of Science ®Google Scholar
• Alibas, I.;. Determination of Drying Parameters, Ascorbic Acid Contents and Color Characteristics of Nettle Leaves during Microwave-, Air- and Combined Microwave-Air-Drying. J. Food Process Eng. 2010, 33, 213–233. DOI: 10.1111/j.1745-4530.2008.00268.x.
   Web of Science ®Google Scholar
• Zhang, M.; Tang, J.; Mujumdar, A. S.; Wang, S. Trends in Microwave-Related Drying of Fruits and Vegetables. Trends Food Sci. Tech. 2006, 17, 524–534. DOI: 10.1016/j.tifs.2006.04.011.
   Web of Science ®Google Scholar