Journal
FOOD CHEMISTRY
Volume 371, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2021.131123
Keywords
Shiitake mushroom; Aroma synthesis; Non-biological regulation; Enzymatic reaction; Non-enzymatic reaction; Drying process
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The research found that temperature has a secondary activation effect on the synthetase activity during the drying process of shiitake mushrooms, with shorter enzymatic reaction times at higher temperatures. Aroma synthesis is mainly controlled by non-enzymatic reactions, with temperature and moisture being key parameters influencing the drying process of shiitake mushrooms.
The anabolism of aroma volatiles in response to non-biological factors during the drying process of shiitake mushrooms was analyzed. Temperatures (40 degrees C, 50 degrees C, and 60 degrees C) had secondary activation effects on the synthetase activity. The enzymatic reaction time could last 4-5 h under medium-temperature drying process (40 degrees C and 50 degrees C), and 1.5-2 h under a high-temperature drying process (60 degrees C and 70 degrees 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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