Xiao Yangbo, Liu Shu, Zeng Luzhi, Zhou Churen, Peng Yisi, Wu Yu, Yin Xia, Peng Guoping
College of Bioscience and Biotechnology, Hunan Agricultural University, Changsha 410128, China; Tea Research Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China; Hunan Engineering Laboratory for Good Agricultural Practice and Comprehensive Utilization of Famous-Region Medicinal Plants, Changsha 410128, China.
College of Bioscience and Biotechnology, Hunan Agricultural University, Changsha 410128, China.
Food Chem. 2024 Aug 1;448:139151. doi: 10.1016/j.foodchem.2024.139151. Epub 2024 Mar 26.
Poria cocos is a natural source of fungal food raw materials. Processing method is a key effecting the aroma of Poria cocos. In this study, the aroma compounds of Poria cocos products processed using sweating-low-temperature drying (SW-LD), sweating-high-temperature drying (SW-HD), steaming-low-temperature drying (ST-LD), and steaming-high-temperature drying (ST-HD) were compared by headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS), and the changes in aroma compounds of Poria cocos products during processing were analyzed. GC-MS analysis showed SW-HD product had highest content of aroma compounds. Aroma activity value (OAV) analysis indicated that 9 aroma compounds contributed to the overall aroma of Poria cocos. Among 9 compounds of Poria cocos, 1-octen-3-ol, hexanal, nonanal, octanal, trans-2-octenal, and heptanal contributed to mushroom, refreshing, sweet and fatty characters. In addition, the aroma compound changes during the processing were analyzed, revealing that steaming and sweating were the key processes affecting the aroma of Poria cocos products. The findings of this study provide valuable theoretical guidance for the development of Poria cocos processing technology.
茯苓是一种天然的真菌类食品原料。加工方法是影响茯苓香气的关键因素。本研究采用顶空固相微萃取（HS-SPME）结合气相色谱-质谱联用（GC-MS）技术，比较了发汗-低温干燥（SW-LD）、发汗-高温干燥（SW-HD）、蒸制-低温干燥（ST-LD）和蒸制-高温干燥（ST-HD）加工的茯苓产品的香气成分，并分析了茯苓产品加工过程中香气成分的变化。GC-MS分析表明，SW-HD产品的香气成分含量最高。香气活性值（OAV）分析表明，9种香气成分对茯苓的整体香气有贡献。在茯苓的9种成分中，1-辛烯-3-醇、己醛、壬醛、辛醛、反式-2-辛烯醛和庚醛赋予了茯苓蘑菇、清新、甜和脂肪的特征。此外，分析了加工过程中香气成分的变化，发现蒸制和发汗是影响茯苓产品香气的关键过程。本研究结果为茯苓加工技术的发展提供了有价值的理论指导。
