Ultrasound-assisted microwave vacuum drying enhances flavor release during stewing of dried shiitake mushrooms

IF 5.4 2区医学 Q2 MATERIALS SCIENCE, BIOMATERIALS ACS Biomaterials Science & Engineering Pub Date : 2024-11-12 DOI:10.1016/j.foodchem.2024.142014

Dongkun Tu, Ye Xu, Yuxin Cheng, Yuhua Huang, Yingting Zhao, Yuting Tian

引用次数: 0

Abstract

The introduction of ultrasonic energy into microwave vacuum drying (MVD) enhances drying efficiency and product quality. To investigate the effect of ultrasonically coupled microwave vacuum (USMVD) drying on the flavor release of shiitake mushrooms, differences in the pore structure of dried mushrooms were analyzed in relation to the flavor of mushroom soup. The results showed that ultrasound mainly changed the pore structure of shiitake mushrooms in the range of 5000–50,000 nm, and the total pore volume of shiitake mushrooms was the largest when the ultrasound amplitude was 70 %. In flavor analysis, 9 volatiles and 7 non-volatiles significantly contributed to flavor differences in shiitake mushroom soup, characterized by increased aroma, umami, and saltiness, along with decreased sourness and astringency. This study offers valuable insights for future research on high-quality drying and processing of edible mushrooms.

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超声波辅助微波真空干燥可提高干香菇在炖煮过程中的风味释放效果

在微波真空干燥（MVD）中引入超声波能提高干燥效率和产品质量。为了研究超声波耦合微波真空干燥（USMVD）对香菇风味释放的影响，分析了干燥香菇的孔隙结构差异与香菇汤风味的关系。结果表明，超声波主要改变了香菇在 5000-50,000 nm 范围内的孔隙结构，当超声波振幅为 70 % 时，香菇的总孔隙体积最大。在风味分析中，9 种挥发性物质和 7 种非挥发性物质对香菇汤的风味差异有显著影响，其特点是香味、鲜味和咸味增加，酸味和涩味减少。这项研究为今后研究食用菌的高质量干燥和加工提供了宝贵的见解。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

ACS Biomaterials Science & Engineering Materials Science-Biomaterials

CiteScore

10.30

自引率

3.40%

发文量

413

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