Production of high sensory quality Shiitake mushroom (Lentinus edodes) by pulsed air-impingement jet drying (AID) technique.

Dongsheng Luo, Jihong Wu, Zhuo Ma, Peipei Tang, Xiaojun Liao, Fei Lao

Food chemistry 2021 Mar 30

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The effect of pulsed air-impingement jet drying (AID) on the sensory qualities of Shiitake mushroom was comprehensively examined compared with hot air drying (HAD) and vacuum freeze-drying (VFD). AID considerably improved the characteristic flavors (onion-like odor and umami) of dried mushrooms by partially inhibiting enzymatic and Maillard reactions. The texture characteristics (rehydration and shrinkage) of AID mushrooms had no significant difference to VFD ones and were better than HAD ones. AID combined the advantages of HAD and VFD technologies and outperformed HAD and VFD in terms of overall quality, though the total content of free amino acids and soluble sugars of AID mushrooms dropped slightly. In summary, AID is a promising drying technology for obtaining high sensory quality Shiitake mushrooms compared to prevailing drying methods. Copyright © 2020 Elsevier Ltd. All rights reserved.

Citation

Dongsheng Luo, Jihong Wu, Zhuo Ma, Peipei Tang, Xiaojun Liao, Fei Lao. Production of high sensory quality Shiitake mushroom (Lentinus edodes) by pulsed air-impingement jet drying (AID) technique. Food chemistry. 2021 Mar 30;341(Pt 2):128290