title: Effects of different drying methods on the product quality and volatile compounds of whole shiitake mushrooms.
abstract: Various drying methods play important roles in the preservation of foods. However, how the different drying methods affect the quality of some foods is not clear. This paper evaluates the effects of hot air, vacuum, microwave, and microwave vacuum drying techniques on important qualities and volatile compounds of whole shiitake (Lentinus edodes) mushrooms. These four drying methods resulted in a significantly (p<0.05) increase in the content of total free amino acids and the relative content of sulfur compounds of dried products. Microwave vacuum drying helped to maintain larger amounts of taste-active amino acids, and improved nutrient retention and color attributes. Furthermore, the uniform honeycomb network created by microwave vacuum drying along with a less collapsed structure of dried samples can be used to explain the observed high rehydration ratio. Therefore, microwave vacuum drying should be a potential method for obtaining high-quality dried mushrooms.
authors.affiliation: College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, PR China; Fujian Provincial Key Lab of Quality Science and Processing Technology in Special Starch, Fuzhou, Fujian 350002, PR China.
authors.forename: Yuting
authors.initials: Y
authors.lastname: Tian
authors.affiliation: College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, PR China.
authors.forename: Yingting
authors.initials: Y
authors.lastname: Zhao
authors.affiliation: College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, PR China.
authors.forename: Jijun
authors.initials: J
authors.lastname: Huang
authors.affiliation: College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, PR China.
authors.forename: Hongliang
authors.initials: H
authors.lastname: Zeng
authors.affiliation: College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, PR China; Fujian Provincial Key Lab of Quality Science and Processing Technology in Special Starch, Fuzhou, Fujian 350002, PR China. Electronic address: zbdfst@hotmail.com.
authors.forename: Baodong
authors.initials: B
authors.lastname: Zheng
mesh_terms: D003116:Color; D003890:Desiccation / Q000379:methods*; D005504:Food Analysis / Q000379:methods*; D005519:Food Preservation / Q000379:methods*; D063427:Food Quality; D008872:Microwaves; D020942:Shiitake Mushrooms / Q000737:chemistry*; D014618:Vacuum
keywords: Free amino acid; Microwave vacuum drying; Polysaccharides; Shiitake mushrooms; Volatile compounds