Abstract

Edible mushrooms are rich in nutrition and have strong aroma as well as delicious umami taste. The flavor is not only the main indicator for evaluating the quality of edible mushrooms, but also an important factor influencing consumer preference. Thermal drying prolongs the shelf life of edible mushrooms, but it also causes modification of the flavor-containing components so that dried mushrooms show different flavor characteristics from those of fresh ones. As expected, different drying methods as operating conditions have important impact on product flavor. This paper discussed the formation pathways of the numerous flavor-containing compounds in foods; these include Maillard reaction, lipid oxidation and degradation, protein hydrolysis and Strecker degradation, as well as the main enzyme activity in aroma synthesis pathway. A comparison is presented of the effects of different drying conditions on flavor substances. The application prospects and possible development of more effective drying technology to ensure better retention of flavor in dried mushrooms so as to provide reference for the further research in production of high quality dried edible mushrooms.

摘要

食用菌营养丰富，香气浓郁，鲜味鲜美。风味不仅是评估食用菌质量的主要指标，还是影响消费者喜好的重要因素。热干燥延长了食用菌的保质期，但同时也引起了含香料成分的改性，因此干燥后的蘑菇表现出与新鲜蘑菇不同的风味特征。不出所料，作为操作条件的不同干燥方法对产品风味有重要影响。本文讨论了食品中多种含风味化合物的形成途径。这些包括美拉德反应，脂质氧化和降解，蛋白质水解和Strecker降解，以及香气合成途径中的主要酶活性。比较了不同干燥条件对风味物质的影响。为确保更好地保留干蘑菇中的风味，更有效的干燥技术的应用前景和可能的发展，为进一步研究生产高质量干食用蘑菇提供参考。