The anabolism of sulphur aroma volatiles responds to enzymatic and non-enzymatic reactions during the drying process of shiitake mushrooms.
Food Chem
; 371: 131123, 2022 Mar 01.
Article
em En
| MEDLINE
| ID: mdl-34555706
ABSTRACT
The anabolism of aroma volatiles in response to non-biological factors during the drying process of shiitake mushrooms was analyzed. Temperatures (40 °C, 50 °C, and 60 °C) had secondary activation effects on the synthetase activity. The enzymatic reaction time could last 4-5 h under medium-temperature drying process (40 °C and 50 °C), and 1.5-2 h under a high-temperature drying process (60 °C and 70 °C). The aroma synthesis dominated by non-enzymatic reactions were chemical reactions between amino acids and reducing sugars. The hot-air drying process of shiitake mushroom was consistent with the cubic model and the key control points influencing the enzymatic reaction parameters were in the order of moisture rate > temperature > drying time > drying rate. The non-enzymatic reaction parameters were in the order of temperature > drying time > drying rate > moisture rate. The total sulfur volatiles produced in the optimized process were significantly higher, and the drying time of the process could be completed within 6 h.
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Base de dados:
MEDLINE
Assunto principal:
Cogumelos Shiitake
Tipo de estudo:
Prognostic_studies
Idioma:
En
Ano de publicação:
2022
Tipo de documento:
Article