香菇热风干燥过程中香气形成机理初探

通过感官分析香菇香味形成的非挥发性成分的变化,对香菇热风干燥过程中的香气形成机理进行了研究。香菇热风干燥过程的香气形成可分为2个阶段:即干燥初期和中期的酶的作用产生香味物质以及前驱体,和干燥后期的美拉德反应产生香味物质。

Study on Formation of Lentinus Edodes' Aroma During Hot-air Drying

By olfactometry experiment and detection of non-volatile compounds,this paper mainly focused on compounds changes during the formation of aroma compounds of lentinus edodes' by hot-air drying meth- od.This progress can be described into two steps:in the beginning and middle stage of the drying progress, the reaction of enzyme was the primary factor on the formation of aroma compounds,during the end of the drying progress,the aroma compounds was formed by the maillard reaction.