| 3种干燥方式对香菇挥发性物质及感官特性的影响 |
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| 引用本文： | 鲁加惠, 张雨露, 梁进, 张梁, 张海伟. 3种干燥方式对香菇挥发性物质及感官特性的影响[J]. 食品工业科技, 2019, 40(24): 262-269. DOI: 10.13386/j.issn1002-0306.2019.24.043 |
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| 作者姓名： | 鲁加惠 张雨露 梁进 张梁 张海伟 |
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| 作者单位： | 1.安徽农业大学茶与食品科技学院, 安徽省农产品加工工程实验室, 安徽合肥 230036 |
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| 基金项目： | 安徽省农产品加工产业技术体系专项经费资助。安徽省科技重大专项(17030701020) |
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| 摘 要： | 为了研究三段式微波真空冷冻干燥(Three-stage Microwave Vacuum Freeze Drying,TS-MVFD)、冷冻干燥(Freeze Drying,FD)、热风干燥(Hot Air Drying,HAD)技术对香菇挥发性物质及感官特性的影响,以新鲜整香菇为原料,采用电子鼻、HS-SPME-GC-MS及标度感官评价技术进行分析。结果表明,香菇脱水至湿基含水为13%(w.b.)以下,TS-MVFD、FD与HD的干燥时间分别需要5、14和7.5 h。电子鼻检测中,三种方式干燥的香菇干制品对传感器的响应值和主成分分析(Principal Components Analysis,PCA)及判别因子分析(Discriminant Factor Analysis,DFA)结果表明三种样品间的风味存在显著差异。TS-MVFD、FD、HAD香菇干制品中分别检出56种、44种、40种挥发性物质。TS-MVFD香菇干制品中主要为烷烃类、硫类化合物,如1-辛烯-3醇、十一烷、香菇素等;FD样品中主要为醇类和烃类物质,如1-辛烯-3醇、十一烷、乙醛;HAD样品中含硫化合物含量较高,主要有二甲基二硫醚、二甲基三硫醚、香菇素等。FD香菇干制品色泽及形态保持最好,复水熟制后,TS-MVFD样品的香菇味、鲜味、回甘等风味属性以及弹性、嫩度、平滑度、多汁性等口感属性均明显高于HAD与FD样品。综上,TS-MVFD是一种有推广价值的香菇干燥方式。
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| 关 键 词： | 香菇 微波真空冷冻干燥 挥发性物质 电子鼻 气相色谱-质谱仪 感官评价 |
| 收稿时间： | 2019-04-04 |
Effects of Three Drying Processes on Volatile Substances and Sensory Characteristics in Lentinus edodes |
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| LU Jia-hui, ZHANG Yu-lu, LIANG Jin, ZHANG Liang, ZHANG Hai-wei. Effects of Three Drying Processes on Volatile Substances and Sensory Characteristics in Lentinus edodes[J]. Science and Technology of Food Industry, 2019, 40(24): 262-269. DOI: 10.13386/j.issn1002-0306.2019.24.043 |
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| Authors: | LU Jia-hui ZHANG Yu-lu LIANG Jin ZHANG Liang ZHANG Hai-wei |
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| Affiliation: | 1.Anhui Engineering Laboratory for Agro-products Processing, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China |
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| Abstract: | In order to study the effects of three-stage microwave vacuum freeze-drying(TS-MVFD),freeze-drying(FD)and hot air drying(HAD)on the volatile substances and sensory characteristics of Lentinus edodes,fresh whole shiitake mushrooms were used as raw materials,and analyzed by electronic nose,HS-SPME-GC-MS and scale sensory evaluation techniques. The results showed that the drying time of TS-MVFD,FD and HD were 5,14 and 7.5 h,respectively,when mushrooms wet basis moisture contents were dehydrated to 13%(w.b.)or less. The E-nose could distinguish the volatile components of three kinds of dried mushrooms. A total of 56,44,40 volatile compounds were detected under three different dying treatment. The dried mushroom products produced by TS-MVFD drying technology were mainly alkane and sulfur compounds such as 1-octene-3-ol,undecane,and lentin. The FD samples were mainly alcohols and hydrocarbons,such as 1-octene-3-ol,undecane,and acetaldehyde. HAD samples contained high levels of sulfur compounds,mainly dimethyl disulfide,dimethyl trisulfide,lentin. The color and shape of dried mushroom products of FD remained the best. After rehydration,the flavor properties of mushroom flavor,umami taste,and returning sweetness,as well as the taste properties such as elasticity,tenderness,smoothness and juiciness of TS-MVFD samples were significantly higher than those of HAD and FD samples. Conclusively,TS-MVFD was a kind of drying method for mushrooms with promotion value. |
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| Keywords: | Lentinula edodes three-stage microwave vacuum freeze drying(TS-MVFD) volatile components electronic nose gas chromatography-mass spectrometry(GC-MS) sensory evaluation |
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