Production of high sensory quality Shiitake mushroom (Lentinus edodes) by pulsed air-impingement jet drying (AID) technique

The effect of pulsed air-impingement jet drying (AID) on the sensory qualities of Shiitake mushroom was comprehensively examined compared with hot air drying (HAD) and vacuum freeze-drying (VFD). AID considerably improved the characteristic flavors (onion-like odor and umami) of dried mushrooms by partially inhibiting enzymatic and Maillard reactions. The texture characteristics (rehydration and shrinkage) of AID mushrooms had no significant difference to VFD ones and were better than HAD ones. AID combined the advantages of HAD and VFD technologies and outperformed HAD and VFD in terms of overall quality, though the total content of free amino acids and soluble sugars of AID mushrooms dropped slightly. In summary, AID is a promising drying technology for obtaining high sensory quality Shiitake mushrooms compared to prevailing drying methods.

Keywords: 1-Decanol (PubChem CID8174); 5′-Cytidine monophosphate (PubChem CID6131); Acetonitrile (PubChem CID6342); Aroma; Aspartic acid (PubChem CID424); Dichloromethane (PubChem CID6344); Dry techniques; GC/O; Glutamic acid (PubChem CID611); Malic acid (PubChem CID525); Mannose (PubChem CID18950); Mushroom; Mycose (PubChem CID7427); Tartaric acid (PubChem CID 875); Taste quality.