Abstract
1-octene-3-ol, the major flavoring substance in Agaricus bisporus, is formed by the reaction of linolenic acid in the presence of enzyme. By adding sunflower oil hydrolysate rich in linolenic acid into the system, we enhanced the flavor formation, then extracted flavors with ethanol while treating them with complex enzymes, later using spray drying to produce a microencapsulated powder flavor. The experiment on flavor enhancement showed that the enhancement effect reached its maximum when the pH is 6.5, temperature is 35 °C and mixed fatty acid is 0.3%.The experiment on the encapsulation of flavor showed the best ratio of the carriers is (calculated according to the weight of fresh mushroom): soybean hydrolyzing protein 10%, Arabic gum 1%, dextrin 15%. The most suitable process was a feed temperature, air inlet and air outlet temperature during spray drying of 50–60, 130–140 and 70–80 °C respectively.
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