Politowicz Joanna, Lech Krzysztof, Sánchez-Rodríguez Lucía, Szumny Antoni, Carbonell-Barrachina Ángel A
The Faculty of Food Science, Department of Chemistry, Wrocław University of Environmental and Life Sciences, Wrocław, Poland.
Institute of Agricultural Engineering, Wrocław University of Environmental and Life Sciences, Wrocław, Poland.
J Sci Food Agric. 2017 Dec;97(15):5223-5232. doi: 10.1002/jsfa.8406. Epub 2017 Jun 27.
In this work, the influence of different drying methods on the aroma composition and sensory quality of chanterelle mushrooms (Cantharellus cibarius Fr.) was evaluated. The drying methods tested were convective drying (CD), freeze drying (FD), vacuum microwave drying (VMD) and a combination of convective pre-drying and vacuum microwave finish drying (CPD-VMFD).
Analyses of fresh and dried chanterelle samples by HS-SPME and GC/MS and GC-FID showed the presence of 39 volatile compounds at different concentrations. The most abundant compounds in fresh chanterelle were 1-hexanol (33.4 μg per 100 g dry basis (db)), 1-octen-3-ol (80.2 μg per 100 g db) and 2-octen-1-ol (19.3 μg per 100 g db). The results showed that fresh and dried chanterelle contained very low levels of aroma compounds; however, the highest contents of volatile compounds were found in samples after (i) CD at 80 °C (129 μg per 100 g db), (ii) CPD-VMFD at 70 °C-480/240 W (136 μg per 100 g db) and (iii) CPD-VMFD at 80 °C-480/240 W (136 μg per 100 g db).
The best dehydration methods, which resulted in high contents of volatile compounds and appropriate sensory quality, according to descriptive sensory analysis and PCA tools, were CD at 70 and 80 °C. Besides, these methods led to spongy dried mushrooms with high intensities of fresh, mushroom ID, with proper color and without intense shrinkage. © 2017 Society of Chemical Industry.
本研究评估了不同干燥方法对鸡油菌（Cantharellus cibarius Fr.）香气成分和感官品质的影响。所测试的干燥方法包括对流干燥（CD）、冷冻干燥（FD）、真空微波干燥（VMD）以及对流预干燥和真空微波终干燥相结合的方法（CPD-VMFD）。
通过顶空固相微萃取（HS-SPME）以及气相色谱/质谱联用仪（GC/MS）和气相色谱-火焰离子化检测器（GC-FID）对新鲜和干燥的鸡油菌样品进行分析，结果显示存在39种浓度各异的挥发性化合物。新鲜鸡油菌中含量最高的化合物为1-己醇（每100克干基含33.4微克）、1-辛烯-3-醇（每100克干基含80.2微克）和2-辛烯-1-醇（每100克干基含19.3微克）。结果表明，新鲜和干燥的鸡油菌香气化合物含量极低；然而，在以下样品中挥发性化合物含量最高：（i）80℃对流干燥（每100克干基含129微克），（ii）70℃-480/240瓦的CPD-VMFD（每100克干基含136微克），以及（iii）80℃-480/240瓦的CPD-VMFD（每100克干基含136微克）。
根据描述性感官分析和主成分分析（PCA）工具，能产生高含量挥发性化合物且具有适宜感官品质的最佳脱水方法是70℃和80℃的对流干燥。此外，这些方法能使干燥后的鸡油菌呈海绵状，具有浓郁的新鲜蘑菇特征香气，色泽适宜且无严重收缩。© 2017化学工业协会。
