The anabolism of sulphur aroma volatiles responds to enzymatic and non-enzymatic reactions during 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.

Automated summary

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.